30-Minute Thai Chicken Noodle Soup
A fragrant, flavour-packed soup with tender chicken, creamy coconut broth, fresh vegetables, vermicelli noodles, and just the right amount of warmth.
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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.
Servings: 4 people