30 Minute Thai Chicken Noodle Soup
A delightful and easy-to-make soup combining tender chicken, creamy coconut, and a hint of spice, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons Thai roasted red chili paste
- 8 oz rice noodles
- 1 cup vegetables (like bell peppers, carrots, and snap peas)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Combine broth and coconut milk in a large pot and bring to a gentle simmer over medium heat.
- Add the Thai roasted red chili paste and soy sauce, mixing well until fully incorporated.
- Incorporate shredded chicken and vegetables, cooking for about 5 minutes until tender.
- Prepare the rice noodles according to package instructions, then drain and rinse under cold water.
- Combine noodles with the soup, stirring in lime juice and seasoning with salt and pepper to taste.
- Serve the soup in bowls, garnished with fresh cilantro.
Notes
Feel free to customize with extra vegetables or swap out proteins for different variations.