This Spicy Thai Chicken Noodle Soup is a bowl of pure comfort — warming, aromatic, and bursting with Southeast Asian flavors. Made with tender shredded chicken, rice noodles, coconut milk, lemongrass, and red curry paste, this soup is the perfect blend of spicy, creamy, and tangy. It’s a healthy, hearty, and flavorful recipe that’s ideal for cold days, cozy dinners, or when you crave something nourishing yet vibrant.

Why You’ll Love This Recipe

• Bursting with bold Thai-inspired flavors in every spoonful.

• A perfect balance of spice, creaminess, and citrus freshness.

• Naturally gluten-free and dairy-free, made with rice noodles and coconut milk.

• Quick and easy — ready in about 30 minutes.

• Great for meal prep or cozy weeknight dinners.

Spicy Thai Chicken Noodle Soup

There’s nothing quite like a steaming bowl of Spicy Thai Chicken Noodle Soup to warm your soul and awaken your taste buds. This flavorful fusion of spice, comfort, and freshness is everything you want in a hearty soup — silky noodles, tender chicken, and a rich coconut broth layered with aromatic Thai ingredients.

At the heart of this soup is the vibrant combination of red curry paste, ginger, lemongrass, and garlic, which infuses the broth with that classic Thai aroma and deep, savory flavor. A swirl of creamy coconut milk gives the soup its velvety texture and balances the heat from the chili paste, while a splash of lime juice and zest adds a refreshing brightness that ties everything together.

The shredded chicken soaks up all those incredible flavors, while the rice noodles make the dish hearty and satisfying — without feeling heavy. It’s a wonderful choice for anyone craving comfort food that’s both nourishing and exotic.

What makes this soup truly special is its balance of flavors and textures: the creaminess from the coconut milk, the heat from the chilies, the tang of lime, and the freshness of cilantro and green onions. Every spoonful delivers something different — rich, spicy, aromatic, and utterly satisfying.

It’s also surprisingly easy to make. In just half an hour, you can create a restaurant-quality Thai soup right in your kitchen — no takeout required. It’s perfect for busy weeknights, rainy weekends, or even when you’re feeling under the weather and need a comforting, revitalizing bowl of goodness.

Whether you’re a long-time lover of Thai cuisine or new to experimenting with global flavors, this Spicy Thai Chicken Noodle Soup is a must-try. It’s light yet filling, spicy yet soothing, and packed with the kind of flavor that keeps you coming back for more.

Servings & Time

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Ingredients

Soup Base:

• 2 large cloves of garlic, chopped

• 1 medium onion, chopped

• 1 red bell pepper, chopped

• 2 tablespoons ginger paste or fresh ginger

• 1 tablespoon lemongrass paste

• 2 tablespoons red curry paste

• 1 tablespoon cilantro paste

• 1 tablespoon red chili paste (or 2 red chilies, chopped)

• 2 tablespoons coconut oil

• 1 lime, zested and juiced

• 1 tablespoon fish sauce

• 4 cups chicken stock

• 1 can (13.5 fl oz) coconut milk

• 2 cups shredded chicken

• 7 oz rice noodles

For Garnish:

• 1 bunch of cilantro, leaves chopped

• 4–5 green onions, thinly sliced (white and green parts)

• 1 green chili, sliced (seeds removed)

• 1 red chili, sliced (seeds removed)

To Serve:

• Roughly chopped coriander

• Sliced red chili

• Sliced green onion

Instructions

1. Prepare the Aromatics:
   In a large pot, heat coconut oil over medium heat. Add garlic, onion, and bell pepper, and sauté for 2–3 minutes until fragrant and softened.

2. Build the Flavor Base:
   Stir in ginger paste, lemongrass paste, red curry paste, cilantro paste, and chili paste. Cook for 1–2 minutes to release the flavors.

3. Simmer the Broth:
   Pour in chicken stock, fish sauce, lime zest, and juice. Bring to a boil, then reduce to simmer for 10 minutes.

4. Add the Coconut Milk and Chicken:
   Stir in the coconut milk and shredded chicken. Simmer for another 5 minutes until heated through.

5. Cook the Noodles:
   In a separate pot, cook rice noodles according to package directions. Drain and rinse under cold water.

6. Assemble and Serve:
   Divide noodles among bowls. Ladle the soup over the noodles and top with fresh cilantro, green onions, and sliced chilies. Serve hot with lime wedges on the side.

Tips for Success

• Adjust spice level by adding more or less red chili paste.

• For extra protein, add tofu or shrimp.

• Add vegetables like mushrooms, spinach, or snap peas for extra color and nutrition.

• Use full-fat coconut milk for a creamier, richer texture.