Thai Chicken Noodle Soup

 January 10, 2020
THAI CHICKEN NOODLE SOUP - INGREDIENTS1.5 lbs skinless chicken breast, cubed3 tb coconut oil1 can full fat coconut milk1 8 oz package rice noodles6 cups chicken broth3 tb red curry paste4 cloves garlic, mashed1 onion, diced3 carrots, sliced into coins2 red bell peppers, thinly sliced1 tb ground ginger1 tsp cumin1 bunch cilantro, roughly choppedSalt and pepper to taste



1.5 lbs skinless chicken breast, cubed
3 tb coconut oil
1 can full fat coconut milk
1 8 oz package rice noodles
6 cups chicken broth
3 tb red curry paste
4 cloves garlic, mashed
1 onion, diced
3 carrots, sliced into coins
2 red bell peppers, thinly sliced
1 tb ground ginger
1 tsp cumin
1 bunch cilantro, roughly chopped
Salt and pepper to taste


In a large soup pot on the stove over low-medium heat, add coconut oil.
Add onion and chicken. Sauté for about 3-4 minutes, coating well.
Add the ground ginger, cumin, garlic, and a pinch of salt & pepper to taste.
Stir for another minute or so, then add the chicken broth and red curry paste. Make sure to incorporate well.
Bring it to a boil, and then reduce heat to low and simmer.
Meanwhile, boil another pot of water.
Add noodles and prepare them according to package directions.
Once done, drain the noodles, and add them to the pot, along with the carrots and sliced red peppers. Simmer for 5 minutes.
Finally, add one can of coconut milk + 3 cups of the soup to a high speed blender, and blend for a minute or so until smooth.
Return to the pot and stir. Note—once soup was done, I shredded some of the chicken, but that’s totally optional.
Top with cilantro and serve.



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  1. Such a delicious flavor! I added celery and mushrooms to the mix since I didn’t have the amount of chicken called. So yum and made way more than expected. . . Even with only 4 cups of broth rather than 6
    Thanks for another great recipe, kalejunkie!

    • That sounds delicious, Christin! Thank you so much for making this recipe and for leaving such a kind review!