Enjoy the flavours of Thailand with this Easy One-Pot Thai Chicken Noodle Soup. This vibrant dish combines tender chicken, aromatic green curry, creamy coconut milk, and a medley of vegetables including broccoli, cauliflower, and red peppers, all simmered together with rice noodles for a quick and satisfying Thai-inspired meal.
❤️ Why you'll love this easy gluten-free Thai noodle soup recipe
- One-Pot Soup: All made on the stovetop in one pot! There's no need to cook the noodles separately or to brown the chicken first.
- Convenient: Made with store-bought Thai Green Curry Paste to save you time.
- Spicy . . . or not so spicy! Easy to adjust the spice level to suit your family's heat tolerance.
- Comforting: All your favourite Thai flavours in one comforting, satisfying bowl of soup.
- A 30-Minute Meal: You can have this Thai chicken noodle soup ready in about 30 minutes!
- Perfect for flu season! We all know the healing power of chicken noodle soup!
Love curry recipes? Try these ones too:
- Easy Thai Red Curry with Shrimp: Succulent shrimp curry, ready in about 30 minutes!
- Thai Red Curry with Chicken: juicy lean chicken in the yummiest Thai red coconut curry sauce. Serve it over rice or noodles for an easy meal.
- Thai Pumpkin Soup Shooters: This four-ingredient soup makes a great starter for a cozy fall dinner.
🛒 Ingredients and substitutions
You'll find a complete list of ingredients with quantities in the recipe card below. But before we get to the full recipe for this delicious spicy Thai chicken noodle soup, here are a few notes about the key ingredients.
- onion: any white or yellow onion will add lots of flavour to this soup.
- garlic: fresh cloves are best. If you don't have fresh garlic cloves, you can substitute ¼ teaspoon of granulated garlic per clove or ⅛th teaspoon of powdered garlic per clove.
- green curry paste: store-bought. You can substitute red curry paste if you prefer, remembering that red curry paste is spicier than green curry paste.
- low-sodium chicken broth or homemade chicken stock
- coconut milk: the canned full-fat variety, (not lite coconut milk and not coconut milk beverage in a carton.)
- fish sauce: Fish sauce smells terrible but it adds delicious flavour! You won't notice the smell in the finished soup.
- red bell pepper: core and seed the pepper and cut it in very thin strips.
- broccoli florets: cut very tiny so they cook quickly.
- cauliflower florets: as above. Separate them into tiny florets.
- rice noodles: either thin stir-fry noodles or thicker Pad Thai-style rice noodles will work.
- boneless chicken breasts: cut crosswise into very thin strips so they cook quickly. In a hurry? Use rotisserie chicken or leftover cooked chicken instead.
- lime juice: freshly squeezed
- cilantro: finely chopped fresh cilantro to garnish the finished bowl of soup.
Here's an overview of what you'll do to make this Thai-inspired soup recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.
- In a large soup pot, you'll sauté onions and garlic first, then stir in the curry paste.
- Next, you'll add the chicken broth, coconut milk, and fish sauce and bring the mixture to a boil.
- Once boiling, add the vegetables and noodles and simmer until the noodles are at the al dente stage.
- And finally, you'll add the thinly sliced chicken. Simmer for a few minutes until it is cooked through, then add a generous squeeze of lime juice. Garnish with finely chopped cilantro and serve hot.
🔁 Possible Variations
Red or green: You can substitute red curry paste for green curry if you prefer.
Add your favourite vegetables. Try thinly sliced snow peas, baby bok choy, fresh mushrooms, or carrot matchsticks. Make sure they are sliced thinly or cut into very small pieces so they cook quickly in the broth.
Change the protein: Add shrimp or prawns instead of chicken. They only take a few minutes to cook so they're an ideal choice for this soup. Or substitute your favourite plant-based protein for the chicken and use vegetable broth instead of chicken broth.
Add more greens: Wilt some baby spinach leaves (remove the stems) or finely chopped kale into the soup when you add the chicken.
Add more toppings: Soup toppings are fun to add to your bowl! Consider green onions thinly sliced on the diagonal, Thai basil, thinly sliced Thai bird chilies, sliced jalapeños, or simply a sprinkle of dried red pepper flakes.
👍🏼 Helpful Tips
Prep all your fresh ingredients first before starting to cook.
This Thai green curry soup cooks quickly, so if you have all the veggies chopped, the garlic minced, and the broth and coconut milk ready, following this recipe will be a breeze.
Taste! Once the soup is finished cooking, taste it. It may need more green curry paste, more fish sauce, or another squeeze of lime.
Different brands of curry paste vary in their level of spiciness. It's always a good idea to start with a little and add more as needed.
Use rice noodles to keep this Thai chicken noodle soup gluten-free. Always read the labels of other store-bought items you may add. While most chicken and vegetable broths are gluten-free, check the label to be sure.
🍽 What to serve with Thai Chicken Noodle Soup
- Garnish with cilantro or Thai basil and add a lime wedge for an extra squeeze of zesty flavour.
- It's a complete meal in a bowl, but I like to add these Gluten-Free Baking Powder Biscuits for dipping and soaking up all the delicious broth.
- Sometimes I serve this soup with these gluten-free Oat Crackers with Nutritional Yeast.
- Stick with Thai food for your meal and add this Thai Cucumber Mint Salad or Thai Mango Salad with Peanuts.
⏰ Storage Instructions
To store: Cool the soup, transfer an airtight container and refrigerate. It will last for up to 4 days.
To reheat: Gently reheat on the stovetop over medium heat, or reheat in a bowl in the microwave.
Freeze it: Since this soup contains noodles, it doesn't freeze well, as the noodles will soak up the broth. It's best eaten fresh.
🗒 More cozy soup recipes
🌟Did you make this recipe?
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Easy One-Pot Thai Chicken Noodle Soup
- 1 tablespoon avocado oil, or olive oil
- ½ medium onion, thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons green curry paste,
- 6 cups chicken broth, low-sodium
- 1 tablespoon fish sauce, or more, to taste
- 1 medium red bell pepper, thinly sliced
- 1 cup tiny broccoli florets
- 1 cup tiny cauliflower florets
- 4 oz rice noodles
- 2 small boneless, skinless chicken breasts, sliced crosswise into thin strips
- 1 tablespoon lime juice, freshly squeezed (or more, to taste)
- ¼ cup fresh cilantro leaves, chopped, for garnish
- Heat the oil in a large, heavy-bottomed pot over medium heat. Add the onion and sauté until tender and golden, but not browned. Add the minced garlic and green curry paste. Stir and cook for 1 to 2 minutes.
- Add the chicken broth, coconut milk, and fish sauce, then cover and bring to a boil.
- Add the bell pepper, broccoli, cauliflower and noodles and simmer uncovered until the noodles are al dente, about 3 - 4 minutes.
- Add the chicken and simmer until cooked through, about 3 minutes. Stir in the lime juice, then check the seasoning. Add more fish sauce, lime juice or curry paste to taste.
- Serve hot, garnished with freshly chopped cilantro. See the post for more soup topping ideas and suggestions.