Thai Chicken Noodle Soup
Prep time
Cook time
Total time
This non-traditional Thai chicken noodle soup will have you coming back for more! It's fresh, unique and absolutely delicious!
Yield: 4-6
  • 6 oz. extra wide udon noodles or soba
  • 4 c. chicken broth
  • 1½ c. So Delicious® Dairy Free Original Culinary Coconut Milk
  • 1 chicken breast or 3 thighs (cooked), sliced, shredded or cubed
  • 2 carrots, sliced in ¼" rounds
  • 1 tsp. fresh ginger, minced
  • 2 tsp. Thai red curry paste
  • ½ tsp. salt
  • 1 lime, juiced
  • Optional garnishes:
  • Kaffir lime leaves
  • Lime wedges or slices
  1. Bring a large pot of salted water to a boil. Add and cook the udon noodles until they are al dente (firm) so that they can finish cooking once they are added to the soup. Drain and rinse noodles under very cold water, set aside.
  2. In a large stockpot or dutch oven, bring the chicken broth to a boil. Add the carrots, ginger, salt and curry paste, whisk to combine. Add the cooked chicken. Bring the mixture down to a simmer and continue cooking until the carrots are tender.
  3. Add the coconut milk, lime juice and udon noodles. Simmer for 5 minutes, then garnish if desired and serve.
-This recipe is dairy-free, soy-free, and nut-free. For a vegetarian option, substitute the chicken broth for vegetable broth and the chicken for mushrooms, bok choy or tofu. Udon noodles are not gluten-free, however some Soba noodles are made of 100% buckwheat and are gluten-free.

Recipe source: Life Made Simple
Recipe by Life Made Simple at