This recipe was supposed to be Vietnamese pho. But for some reason, pho keeps eluding me. So, after throwing a brief fit, I came back to the kitchen with a new idea: a brothy, Thai-inspired chicken noodle soup.
While it isn’t pho, it’s equally delicious. This soup is everything we were craving: cozy and comforting with the perfect amount of noodles and flavor.
It’s also super simple to make, requiring just 1 pot and easy-to-find ingredients. Let us show you how it’s done!
This soup starts with marinating chicken in coconut aminos (or tamari).
While the chicken is marinating, the shallot, ginger, and garlic are sautéed in avocado or coconut oil until fragrant.
Green curry paste is added next, providing the prominent flavor for this Thai-inspired soup.
Next, coconut milk is added for creaminess and lemongrass (optional) for even more flavor.
Salt enhances all of the flavors while maple syrup adds a slight sweetness and balances the heat of the Thai chili (also optional).
The mixture is then heated to a gentle simmer.
Once the chicken has marinated, it is added to the simmering broth and cooked through. This step takes about 10-12 minutes.
Once cooked, it’s removed from the pot and shredded, then added back to the pot to continue cooking and soaking up the delicious flavors of the broth.
And just like that, dinner’s on the table.
We like to serve over tender rice noodles with fresh herbs and lime wedges. If planning to freeze or enjoy over several days, it’s best to add these garnishes just before serving.
We hope you LOVE this soup! It’s:
& So cozy!
This noodle soup is perfect for any time you are feeling under the weather or craving a warm hug in the form of food.
More Cozy Thai-Inspired Soups
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Cozy Thai-Inspired Chicken Noodle Soup
- 2 (~6 ounce each) chicken breasts (organic, pasture raised when possible // see vegan option in notes)
- 2 Tbsp coconut aminos or tamari (or soy sauce if not gluten-free)
- 2 Tbsp avocado or coconut oil
- 1/2 cup thinly sliced shallot (mince if you prefer a finer texture)
- 2 Tbsp minced fresh ginger
- 3 cloves garlic, minced
- 4 Tbsp green curry paste (we like Thai Kitchen brand for store bought)
- 2 14-oz cans light coconut milk
- 4 cups chicken broth (or bone broth)
- 1 sprig lemongrass, trimmed and split in half (optional // lightly pound with the dull edge of a knife to open up the aroma)
- 1/2 tsp sea salt, plus more to taste
- 1-2 tsp maple syrup
- 1 fresh Thai chili, sliced at an angle (optional // omit for less heat)
- 1 box thin rice noodles (we prefer Thai Kitchen brand) or white rice (or sub green peas for grain-free)
- Fresh cilantro or mint (optional)
- Lime wedges (optional)
- For deeper flavor, use a fork to poke holes in the chicken and top with coconut aminos (or tamari) to begin marinating. Set aside.
- Heat a large pot over medium heat. Once hot, add oil, shallot, ginger, and garlic. Sauté until translucent and fragrant. Turn down heat if browning too quickly.
- Add curry paste and stir. Cook for 1-2 minutes more. Then add coconut milk, chicken broth, lemongrass (optional), salt, maple syrup, and Thai chili (also optional). The lemongrass and chili are both optional and infuse the broth with more flavor.
- Bring to a very gentle boil over medium heat. Once simmering, add the marinated chicken and cover. Adjust heat as needed to avoid boiling (you’re looking for a consistent simmer).
- Simmer chicken until cooked through, ~10-12 minutes. Then remove from pot and shred with two forks. Return to pot and simmer for 5 minutes more.
- Taste broth and adjust flavor as needed, adding more salt to taste, coconut aminos for umami / depth of flavor, maple syrup for sweetness, or curry paste for more intense curry flavor.
- If serving with noodles: Either soak in just boiling water for 5-10 minutes (or until tender) and drain, or add to the broth and cook until tender, ~ 5 minutes.
- Serve as is or garnish with fresh herbs and lime wedges. Store leftovers covered in the refrigerator up to 3-4 days or in the freezer up to 1 month. If freezing, it’s best to keep the noodles out of the broth (and make fresh as needed) as they don’t reheat well and can be quite fragile.
*To keep vegan, sub vegetable broth for the chicken broth. And you can try subbing 2 15-oz cans drained chickpeas or 1 cup dry red lentils, rinsed, in place of the chicken. We haven’t tried subbing beans or lentils in this recipe but suspect it would work. Add at the same time as the chicken is called for. Adjust cook time and flavor as needed.
*Loosely adapted from Once Upon a Chef.