Thai Chicken Noodle Soup with Coconut Milk Recipe

5 from 1 vote

Thai Chicken Noodle Soup with Coconut Milk Recipe

With red curry and a splash of lime, Thai Chicken Noodle Soup with Coconut Milk is a warm bowl of creamy goodness that’s flavorful, quick to make, and satisfying.

Prep Time15

Cook Time35

Total Time50

Course: Main Dishes, Soup

Cuisine: Thai

Diet: Dairy Free

Servings: -6

Calories: 410kcal

Author: Andrea

Equipment

Dutch Oven

Ingredients

6 oz extra wide udon noodles or soba
4 cups chicken broth
1 1/2 cups coconut milk
1 chicken breast or 3 chicken thighs cooked & sliced, shredded or cubed
2 carrots sliced into 1/4" rounds
1 tsp fresh ginger minced
2 tsp Thai red curry paste
1/2 tsp salt
1 lime juiced

Optional Garnishes

kaffir lime leaves
lime wedges or slices

Instructions

Bring a large pot of salted water to a boil. Add and cook the udon noodles until they are al dente (firm), so they can finish cooking once added to the soup. Drain and rinse the noodles under very cold water, then set aside
In a large stockpot or Dutch oven, bring the chicken broth to a boil. Add the carrots, ginger, salt, and curry paste, and whisk to combine. Add the cooked chicken. Bring the mixture down to a simmer and continue cooking until the carrots are tender.
Add the coconut milk, lime juice, and udon noodles. Simmer for 5 minutes, then garnish if desired and serve.

Notes

-This recipe is dairy-free, soy-free, and nut-free. To make it vegetarian, swap the chicken broth for vegetable broth and use mushrooms, bok choy or tofu in place of the chicken. Udon noodles are NOT gluten-free, but some soba noodles made from 100% buckwheat are a great gluten-free option.

STORE this Thai Chicken Noodle Soup with Coconut Milk in the fridge, especially if you keep the noodles separate until serving. Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. If FREEZING, omit the noodles and lime juice—add them fresh when reheating. Freeze in individual portions for easier thawing, and use within 2 months for the best flavor.

To REHEAT, warm on the stove over medium heat until hot. If using frozen soup, thaw overnight in the fridge before reheating. Add noodles and a fresh splash of lime juice right before serving.

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