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Creamy Thai Chicken Soup with Rice Noodles

Creamy Thai Chicken Soup with Rice Noodles
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Creamy Thai Chicken Soup with Rice Noodles is a cozy coconut milk soup made with tender chicken, red curry paste, fresh ginger, bok choy, vegetables, and rice noodles. It is creamy, bright, gently spicy, and ready in under an hour for an easy dinner that feels warm and satisfying.

Ingredients

Scale

Chicken

  • 1 ¼ lb. boneless skinless chicken breasts
  • Salt and pepper, to taste
  • ½ teaspoon garlic powder
  • 2 tablespoons avocado oil, or olive oil

Soup

  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • 1 cup carrots, julienned
  • 1 red bell pepper, sliced into thin strips
  • 4 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 2 tablespoons red curry paste
  • 5 cups chicken broth
  • 13.5 oz. unsweetened full fat coconut milk
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sriracha
  • 4 oz. rice noodles
  • 3 cups bok choy, roughly chopped
  • ½ chicken bouillon cube, optional, to taste
  • ½ teaspoon toasted sesame oil
  • 2 tablespoons fresh lime juice, plus more to taste
  • 2 tablespoons cilantro, roughly chopped

For Finishing

  • 3 green onions, sliced
  • Optional lime wedges and roughly chopped peanuts

Instructions

  1. Season the chicken: Place plastic wrap over the chicken and lightly pound it to an even thickness. Pat dry, season both sides with salt, pepper, and garlic powder, then rub with a little oil.
  2. Sear the chicken: Heat the remaining oil in a large soup pot over medium high heat. Add the chicken and sear for 3 to 4 mins per side, until golden on the outside, then transfer to a plate.
  3. Soften the vegetables: Melt the butter in the same pot over medium heat. Add the onion and carrots and cook for 5 mins, then add the bell pepper and cook for 3 to 4 mins, until slightly softened.
  4. Build the broth: Stir in the garlic, ginger, and red curry paste and cook for 1 min. Add a splash of broth and scrape the bottom of the pot, then stir in the remaining broth, coconut milk, peanut butter, soy sauce, honey, and sriracha.
  5. Simmer the chicken: Bring the soup to a gentle boil, then reduce to a simmer. Add the chicken back with any plate juices, cover partially, and simmer gently for 10 to 15 mins, until the chicken is cooked through and reaches 165°F.
  6. Cook the noodles: While the soup simmers, boil the rice noodles in a separate pot according to package directions. Drain and divide them between serving bowls.
  7. Finish the soup: Remove the chicken, dice or shred it, then stir it back into the soup. Taste the broth and add the optional bouillon if you want a deeper savory flavor.
  8. Add greens and serve: Stir in the bok choy and simmer for 2 mins, until tender. Remove from heat, stir in sesame oil, lime juice, and cilantro, then ladle over the noodles and garnish with green onions, lime wedges, and chopped peanuts if desired.

Notes

Cook the rice noodles separately if you expect leftovers, since they soften quickly and soak up the broth.

This soup is gently spicy as written. Add more sriracha, cayenne, or a spicier red curry paste if you want more heat.

Store soup and noodles separately in airtight containers in the refrigerator for up to 3 days, or freeze the soup without noodles for up to 3 months.

Boneless chicken thighs or 2 ½ to 3 cups cooked shredded chicken can be used instead of chicken breasts.

Keywords: Thai chicken soup

Find it online: https://thesavorymama.com/creamy-thai-chicken-soup-with-rice-noodles/