Cozy Thai-Inspired Chicken Noodle Soup

Abolutely delicious rendition of the classic thai recipie.
I will be eating this regularly from now on ;)

10/10 absolutely one of the best things I’ve made- this will be on repeat❤️❤️❤️❤️❤️❤️Added sliced baby Bella mushrooms at the end! That broth is just fire

This soup was really good Day 1 but even better on Day 2. I had a can of full fat coconut milk I wanted to use so I used that plus some carton coconut milk. This made the soup a bit more coconutty, but it tasted great. I also used rotisserie chicken to save time.

This is amazing!!! Loved it.

I don’t eat chicken so I subbed 2 cans chickpeas, 1 package white mushrooms and a handful of chopped broccoli.

I also had to sub red chili paste for the green, as I had it on hand and I didn’t have lemongrass so I used a small amount of lemon zest and squeezed about a teaspoon of juice at the end. I did not have a Thai chili so I subbed 1/4 of a jalapeño thinly sliced.

YUM. Reminded me of a cross between a Tom Kha soup and BBBop’s curry! 💚❤️

Thank you once again for an amazing recipe! You never disappoint.

Yum! A lighter broth, but still so comforting and filling. This soup had the flavor profile of a tom kha, but a bit less sour. I used more curry paste, one can of coconut milk instead of two, and a serrano pepper instead of thai chili. I added veggies at the end (mushrooms, broccoli, and bok choy). Delicious!

Our family has terrible colds, so I went to see if MB had a chicken soup recipe and was glad to find this! It was really good. I used a ton of noodles, so it ended up being more of a noodle dish than a soup. The flavor was on point.
I didn’t shop ahead for this meal, so I didn’t have lemongrass or chili or green curry on hand (subbed for red Thai paste- it was still good) and I added sliced carrots, so this isn’t a “pure” review of the recipe. But I enjoyed what I made. I also cooked chicken pieces ahead of time (since I like pieces better than shredded).

Made this yesterday for dinner to use up some leftover roast chicken and it was SO yummy, i added some lime juice, teriyaki sauce and basil paste as well since i had some on hand and it was absolutely delicious. Can’t wait to eat the leftovers for the next 4 nights!

Delicious!! I couldn’t find lemongrass or Thai chilies so used a 1 tsp of lemongrass/turmeric paste and 1 tsp of Sambal Olek sauce. Very comforting soup <3 Thanks for sharing!

Yum, yum yum! Pretty simple and yet so tasty! Made it for dinner tonight with fried tofu and vegan protein broth instead, totally works!

Really tasty straightforward recipe. I was impressed with how balanced this was— I was initially worried it would be too rick with the coconut milk, but it’s not. I added some lemongrass to the soup to help boost it a little. Ate it over the cheap ramen noodles and it was very tasty!

This was an incredible, flavorful recipe! Seriously, it was SO good, simple, and a nice change from classic chicken noodle soup. I have cooked a lot with red curry paste and curry in general, but never green. I don’t know how, but I have been missing out!
My kids can be apprehensive about things that are too spicy, but this wasn’t at all (left out the chilis) and both asked for leftovers in their lunchbox for the next day!

This is a great weeknight recipe and comes together so quickly. The only adjustment I made was using lemongrass curry because it’s what I had on hand. I also couldn’t find lemongrass at the store, so it was a win win. I served it with wonder noodles from thrive market, squeezed some lime, and sprinkled a bit of cilantro. It was delicious and full of flavor! Thank you!

This is delicious! I skipped the chili for the kids and used refrigerated laksa rice noodles. It was a hit with the whole family.

Omg, I have to comment on this again as I’m eating it the next day. This soup is so unbelievably satisfying and flavorful. I did not have thai chilis so left them out, also had just yellow curry paste vs. green curry paste and it is still fabulous. I added veggies and then squeezed lime juice at the end. I had a thicker rice noodle on hand so used those vs. vermicelli. I could definitely see myself modifying and making a vegan/gluten free version for my friends to come over.

Delicious! First time branching out and trying to make Thai inspired cuisine and it was a hit! My entire family loved it. I subbed the lemon grass for lemon zest and topped it with mint, scallions, and cilantro and it was so comforting and yummy!

This was so so delicious!! Excited to make it again! I added half of a Thai chili and omitted the lemongrass just because I didn’t have it on hand.

First, thank you for adding some meat recipes to your blog! I love all of your recipes and it’s nice to see both.

I’ve currently been simmering my chicken for 20 minutes and it still isn’t cooked. I think this was my fault as they are very thick breasts. Just wanted to give a heads up for anyone else!

This was so good! It reminded me of eating Thom Kha soup at my friend’s family’s Thai/Lao restaurant. Our grocery store didn’t have Thai chilies so we substituted serranos – worked great. We loved adding mint, cilantro, and lime juice to our individual bowls. Next time we may add Thai basil, as well. Thank you for sharing this recipe!

So good! Sorry about some of the hate you’re seeing in the comments from some of the vegans! Your recipes are fantastic, meat or no!

Would definitely recommend this recipe, with the optional lime and mint. Loved it!

This recipe is HEAVEN in a bowl. I used homemade green curry paste (the recipe from this blog), and I couldn’t get red chilis so I just topped it with sriracha after serving. HIGHLY reccomend.

One of my favorite meals to make. It’s so easy and delicious. I have been making it once every couple of weeks. I only use one can of coconut milk for the soup. And instead of serving it with noodles, I make jasmine coconut milk rice.

This is one of the most delicious soups I have ever made! Thank you so much for this wonderful recipe. I didn’t have any lemongrass so I substituted a teaspoon of fresh lemon juice. In addition, I used 12 ounces of the off-the-bone rotisserie chicken that Costco sells in bulk. I pulled it apart and sprinkled the tamari sauce over it and it worked beautifully. This will definitely go on regular rotation at my house!

This soup is DELICIOUS! I have shared it with friends who have found it equally as good. The only amendment I made is I used 1 can of light milk and 1 can of normal coconut milk instead of just light. I also added a little bit more maple syrup as the Thai paste I used was pretty spicy. Thanks again for another stellar recipe. Would 100% recommend.

wonderful soup, rich in taste and very comforting! after eating it my whole body relaxed, I feel as happy as a child after a long day of playing with snow :)

Had to make a few edits, which in my opinion, did not compromise the integrity of the dish! We made this as an accompaniment to a different noodle dish, so I omitted the noodles and added bell pepper to it. Also had to go with red curry paste cause we they were sold out of green. we also ended up grilling the chicken, but didn’t add it to the soup, just placed it in the bowls thinly sliced just before serving! Also adding thai basil to the top just before serving was excellent. And used serrano peppers instead of Thai chili! Excellent, excellent, excellent soup! My family couldn’t believe had never made it before!

So good! Made it vegan – cauliflower, red bell pepper and carrots. I sautéd the veggies separately in avo oil and some tamari. Added to the soup to simme for a few minutes.

Just made this recipe and enjoyed it! Only used one can of coconut milk to keep calories down, and made it vegan with half a block firm tofu cut into cubes and 1 can of chickpeas. I also added cremini mushrooms! I bought the Thai kitchen green curry paste and added the entire jar. A very easy, protein packed soup with lots of flavour!

PS – Don’t skip the lime when serving, really adds to the taste!

Thank you!

This recipe is an absolute winner. I followed it to the t and used brown rice as my partner hid the rice noodles from me. I sliced a medium sized jalapeno, seeds and all, into the broth, which imparted a great deal of heat. Don’t forget the lemongrass. Adds enormous depth of flavor.

Loved this recipe. All was looking to make vegetarian so added broccoli and soy chick’ strips that I marinated in amino acids and then pulled apart.

Also couldn’t find Thai chilis so used a T of Sambal Oelek chili paste.

Delish!!

Yum yum yum! We made this last night – SO GOOD! We only used 3 cups of stock and our noodles soaked up a lot of liquid so this ended up being more like a Thai Mac and cheese consistency, which was AMAZING! The curry paste we use is a little spicy, so this had some heat. So good! Very comforting and filling.

Oh my goodness! This was SO yummy! Fantastic recipe! I couldn’t find lemongrass or the Thai chili’s but it was still fantastic without it. I had some little potatoes that needed to be used so I threw those guys in there as well as some carrot just for fun. This will definitely have a permanent place in my recipe rotation. Thank you, Minimalist Baker for making this pregnant mamma’s dreams come true. Baby has been craving Thai food something fierce and this hit the spot!

5 stars!

I substituted butternut squash instead of chicken and it did not disappoint. I didn’t marinate it or anything just stuck it in the oven for 20 mins to soften before adding it to the broth.

When the squash started to heat up and fall apart it made the soup this beautiful color and consistency!

I also added lime leaves for flavour!

Oh and instead of noodles, I used a little white rice. Something about rice drowning in a coconut milk green curry broth is mouth watering!

Husband and I LOVE this recipe. So flavorful and was so comforting like how “traditional” chicken noodle soup is.

Here’s how I modified it with what I had at home (and a great ingredient mistake):
– I didn’t add any heat to the recipe. We both tolerate heat differently and me being the one that has a higher tolerance, I felt like the Thai chili wasn’t necessary and would’ve distracted the overall flavor of the dish.
– accidentally only bought 1 can of coconut milk. Being concerned with not having enough liquid, I did 2 cans of chicken broth with 1 can of coconut milk, which worked great! It didn’t make the soup as thick as it was supposed to, but turned out beautifully brothy with that slight cream consistency.
– only had chicken thighs, not breasts. Also turned out well to make sure I had enough flavorful liquid from it’s natural fats!
– a touch of fresh lime juice and cilantro was a nice, subtle flavor touch (add to taste). Fresh basil might’ve been good since mine turned out to be more brothy (kind of like pho).
– since I didn’t have not couldn’t find lemongrass, I read that fresh lemon zest could work. And it did! I probably used about half tsp to a 3/4 tsp

So although I wasn’t able to make this recipe perfect the first time around, it still turned out AMAZING. Husband and I want to make this with the appropriate coconut milk needed next time to see which version we like more.

Thank you for creating this recipe Dana!! Another one of your creations in the books.

Hello Dana!

I have followed many recipes on your blog for a long time but this is my first time commenting. :) I made this yesterday (vegan version – not vegan, but I can’t touch any raw meat that is not fish) and I loved it. I used two cans of chickpeas as suggested and used pad thai noodles instead of the thin maifun noodles. I roasted the seasoned chickpeas in the oven for about 15 minutes at 400 F and also added sauteed carrots to the dish in lieu of the Thai chili. God bless you and your family. You rock!

I made this soup yesterday and it is fantastic!! It took me back to when I was in Thailand a couple years ago! I brined the chicken the night before I made the soup and it made the chicken so juicy and made it easier to shred it.

Made this tonight with large rice noodles, homemade bone broth and real Thai curry paste, it was fantastic! It’s exactly like chicken noodle soup with Thai flavor. I cooked the noodles right in the broth during the last 7minutes of cooking. I will not forget this recipe. Thanks for posting this!

This was delicious!!! Made it with chickpeas because no chicken on hand. One can of chickpeas, added when chicken called for. We also added lots of fresh veg- chopped broccoli, zucchini, and green beans! Sautéed the veg separately in coconut oil with salt and pepper, then added at the end to simmer for a couple of minutes. Will definitely make again!

I really enjoyed this recipe, and I like that Dana always leaves room to season to taste. I think the soup base is awesome and customizable. We didn’t have lemongrass or thai chilies but really wish we had! We also added in fresh oyster mushrooms during the last five minutes of cooking and we thought that was really good.

Hi Dana! Made this last night for my family and it was a success. Very flavorful. I did it with shrimp instead of chicken, added at the last minutes to prevent overcooking. Thanks!!!!

This is the best coconut curry I’ve made at home! I used tempeh and simmered ahead of time with tamari. I used full fat coconut milk and only 3 cups of vegetable stock. I also added a pepper, carrot and mushrooms. This a great meal to use up veggies in the fridge that need to go away. Have you tried this red or yellow curry paste? Just wondering if it would as good w a different curry. The lemongrass is definitely worth including, I wouldn’t skip that. Thanks, Dana, we will definitely be making this one again!

Oh my wow! This. Is. Delicious! Thank you again for another bowl of Yum! I added carrots to mine because I love them and needed to use them. Delectable!

Yummmmy! I added lime juice, siracha in place of the chili and portobello slices the last 5 minutes:) Thanks for such a great recipe! Was a treat?