30-Minute Thai Chicken Noodle Soup
There’s something so comforting about a bowl of homemade soup, especially when it’s packed with bold flavours and fresh ingredients. This Thai Chicken Noodle Soup has quickly become one of my favourites because it manages to be both rich and creamy while still tasting bright and fresh thanks to the lime, coriander, and chilli.
The combination of fragrant red curry paste, creamy coconut, tender chicken, and silky vermicelli noodles creates a soup that feels a little bit special without being difficult to make. It’s a wonderful weeknight dinner that comes together in around 30 minutes and is just as good for sharing with family as it is for warming up on a cold winter evening.
This recipe is one of the soups featured in my Soups for Every Season – Volume Two eBook. If you’re looking for more hearty, homemade soups that are simple enough for everyday cooking, you’ll find plenty more family favourites inside.
Watch the Video
In this week’s video, I’m making one of my favourite soups from Soups for Every Season – Volume Two.
I’ll show you how quickly this Thai Chicken Noodle Soup comes together using everyday ingredients, along with a few simple tips for balancing the flavours and finishing the soup with fresh garnishes that really make it shine.
Watch: 30-Minute Thai Chicken Noodle Soup
Other Soup Recipes You May Like
- Minestrone Soup | Easy One-Pot Family Favourite
- French Onion Soup with Cheese Crisp (So Good!)
- Hearty Potato, Bacon & Onion Soup | Comfort Food in a Bowl
- Warm Up Fast with These 2 Easy Soup Recipes
- Cozy Comfort in a Bowl: Creamy Mushroom Soup & Potato Leek Soup
Recipe Card
Serves: 4–6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
Soup
- 1 Tbsp oil
- 1-2 chicken breast, thinly sliced
- 2–3 Tbsp red curry paste
- 4 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 6 cups water
- 3 tsp chicken stock powder
- 1 can (400ml) coconut cream
- 2 tsp brown sugar
- 1 red capsicum, thinly sliced
- 2 carrots, julienned or ribboned
- 1 lime, zest and juice
- Coriander stalks, thinly sliced
- ½ red chilli, thinly sliced (reserve a little for garnish)
- Spring onions, thinly sliced (white parts for the soup, green tops for garnish)
- Salt and pepper, to taste
Vermicelli
- 100g vermicelli noodles
To Garnish
- Snow pea shoots
- Mung bean sprouts
- Fresh coriander leaves
- Lime wedges
Method
- Prepare the vermicelli noodles according to the packet instructions. Drain, roughly chop if desired, and set aside.
- Heat the oil in a large saucepan over medium heat. Add the red curry paste, garlic, and ginger, cooking for 1–2 minutes until fragrant.
- Add the water, chicken stock powder, chicken, carrots, capsicum, brown sugar, lime zest and juice, coriander stalks, and half the sliced chilli. Bring to a gentle simmer and cook until the chicken is cooked through and the vegetables are just tender.
- Stir in the coconut cream and the white parts of the spring onions. Season with salt and pepper to taste, then gently heat through without allowing the soup to boil.
- Divide the vermicelli between serving bowls. Ladle over the soup and finish with mung bean sprouts, snow pea shoots, fresh coriander, the reserved chilli, green spring onions, and a wedge of lime.
What to Serve With
- Warm crusty bread
- Homemade flatbreads
- Extra lime wedges
Stacey’s Kitchen Tips
- Start with 2 Tbsp of curry paste and add more if you like extra heat.
- Don’t allow the soup to boil once you’ve added the coconut cream, as it helps keep the broth smooth and creamy.
- Keep the vermicelli separate until serving so it doesn’t become too soft.
- Fresh lime and coriander added at the end really lift the flavours.
- Slice the vegetables evenly so they cook at the same rate.
Variations & Substitutions
- Swap the chicken breast for chicken thighs.
- Add mushrooms, baby spinach, or bok choy for extra vegetables.
- Use rice noodles instead of vermicelli if preferred.
- Adjust the amount of red curry paste to suit your family’s spice preference.
- Replace coriander with fresh parsley if you’re not a fan.
Storage, Freezer & Make-Ahead Notes
This soup is ideal for making ahead, although it’s best to store the noodles separately from the broth to prevent them becoming too soft.
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat until piping hot, taking care not to let it boil after the coconut cream has been added.
The soup base freezes well for up to 3 months. Defrost overnight in the refrigerator, then prepare fresh vermicelli noodles when serving for the best texture.
Final Thoughts
Thai Chicken Noodle Soup is one of those meals that feels comforting enough for winter while still tasting fresh and vibrant. The creamy coconut broth, fragrant curry paste, tender chicken, and crisp garnishes all come together to create a soup that’s both satisfying and full of flavour.
It’s a recipe I know I’ll be making often, especially during the cooler months, and I hope it becomes one you’ll come back to whenever you’re craving something warm, nourishing, and easy to prepare.
Stacey
30-Minute Thai Chicken Noodle Soup
Ingredients
Soup
- 1 Tbsp oil
- 1-2 chicken breast thinly sliced
- 2-3 Tbsp red curry paste
- 4 garlic cloves minced
- 1 tsp fresh ginger minced
- 6 cups water
- 3 tsp chicken stock powder
- 1 x 400ml can coconut cream
- 2 tsp brown sugar
- 1 red capsicum thinly sliced
- 2 carrots julienned or ribboned
- 1 lime zest and juice
- coriander stalks thinly sliced
- ½ red chilli thinly sliced (reserve a little for garnish)
- spring onions thinly sliced (white parts for the soup, green tops for garnish)
- salt and pepper to taste
Vermicelli
- 100 g vermicelli noodles
To Garnish
- snow pea shoots
- mung bean sprouts
- fresh coriander leaves
- lime wedges
Instructions
- Prepare the vermicelli noodles according to the packet instructions. Drain, roughly chop if desired, and set aside.
- Heat the oil in a large saucepan over medium heat. Add the red curry paste, garlic, and ginger, cooking for 1–2 minutes until fragrant.
- Add the water, chicken stock powder, chicken, carrots, capsicum, brown sugar, lime zest and juice, coriander stalks, and half the sliced chilli. Bring to a gentle simmer and cook until the chicken is cooked through and the vegetables are just tender.
- Stir in the coconut cream and the white parts of the spring onions. Season with salt and pepper to taste, then gently heat through without allowing the soup to boil.
- Divide the vermicelli between serving bowls. Ladle over the soup and finish with mung bean sprouts, snow pea shoots, fresh coriander, the reserved chilli, green spring onions, and a wedge of lime.
Notes
Notes
- Don’t allow the soup to boil after adding the coconut cream, as this helps keep the broth smooth and creamy.
- Prepare the vermicelli separately and add it to each bowl before serving to prevent it from becoming too soft.
- Fresh lime juice added at the end gives the soup its bright, fresh flavour.
- Taste before serving and adjust the seasoning if needed.
Variations
- Swap chicken breast for chicken thighs.
- Add baby spinach, mushrooms, or bok choy for extra vegetables.
- Use rice noodles instead of vermicelli if preferred.
- Increase or decrease the red curry paste to suit your preferred spice level.
Storage
- Store the soup (without the noodles) in the refrigerator for up to 3 days.
- Freeze the soup base for up to 3 months.
- Defrost overnight in the refrigerator and prepare fresh noodles when serving.
