Thai Chicken Noodle Soup
This Thai chicken soup is slightly spicy, light and creamy, and packed with tender chicken, bok choy, rice noodles, and the flavors of curry and coconut.
If you’re making this Thai Chicken and Noodle Soup as a part of Spring Meal Plan #5, you should have plenty of cooked chicken in your refrigerator leftover from Tahini Grilled Chicken, made earlier in the week. Simply shred or chop it into pieces and add it to this soup at the end of cooking.
If you’re not making this as a part of Spring Meal Plan #5, you have several good options for the cooked chicken in this recipe: Roast a chicken, use a cooked rotisserie chicken from your local market, or make a double batch of Tahini Grilled Chicken for dinner a night or two before you plan to make this soup. Enjoy the Tahini Chicken for dinner one night and reserve the leftovers for this soup.
Used in this recipe:
Weekly Meal Plans that include Thai Chicken and Noodle Soup:Print
- 1 tbsp extra virgin olive oil, or vegetable oil
- 3 large shallots, peeled and chopped
- 3 tbsp fish sauce, divided
- 1/4 cup chopped cilantro
- 1 tbsp Thai seasoning
- 6 cups chicken broth
- Two 14-oz cans coconut milk, unsweetened, reduced or full-fat
- 2 tbsp granulated sugar
- 1 lb bok choy, leaves removed, stalks chopped into 1-inch pieces
- 5 tbsp freshly squeezed lime juice
- 4 oz red curry paste
- 1 tsp salt and pepper
- 7 oz pad Thai rice noodles
- 1 –2 pounds cooked chicken, shredded or cut into bite-size pieces
- Chopped fresh cilantro
- Chili Garlic Sauce
- Chopped scallions
- Peanuts, roasted and salted
- Lime wedges
- Heat oil in a large saucepan or dutch oven over medium heat until shimmering. Add shallots and 1 tablespoon of the fish sauce and cook, stirring frequently, until the shallots are soft, about 2 minutes.
- Stir in cilantro and Thai seasoning and cook 1 minute longer. Add chicken broth, coconut milk, and sugar. Turn the heat to high and bring to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes to let the flavors blend.
- Add bok choy and cook for 2-3 minutes, until tender. While the bok choy cooks, combine the lime juice, red curry paste, and remaining 2 tablespoons of fish sauce in a small bowl. Stir it into the soup along with the salt and pepper. Taste and add more salt and pepper if desired.
- Remove the pan from the heat and add cooked chicken and pad Thai noodles. Cover and let sit for 5 minutes to cook the noodles and warm the chicken.
- Serve with garnishes.