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15 Rask thaisuppe med kylling og nudler
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Quick Thai Soup with Chicken and Noodles

by Tage
written by Tage

Few things are more satisfying than a steaming bowl of Thai soup on a busy weeknight. This quick version with chicken and noodles is one of my absolute favorites when I need something delicious on the table fast. It combines all those wonderful Thai flavors we love – creamy coconut milk, fresh lime, spicy chili, and the distinctive taste of red curry paste.

The great thing about this soup is that it’s incredibly filling while still feeling light and fresh. The chicken provides protein, the noodles give you that satisfying fullness, and all the vegetables add both flavor and nutrition. And the best part? From start to finished dinner, it only takes about 35 minutes. Trust me, you’ll be making this again and again.

Love Thai food? Check out my recipe for Thai red curry with salmon and green beans, or the popular pad thai with shrimp – both easy to make at home!

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Rask thaisuppe med kylling og nudler
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Quick Thai Soup with Chicken and Noodles

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 400 g chicken breast fillet
  • 200 g rice noodles
  • 1 l chicken broth
  • 400 ml coconut milk
  • 2 tbsp red curry paste
  • 3 cm fresh ginger
  • 2 cloves garlic
  • 1 red bell pepper
  • 200 g sugar snap peas
  • 150 g mushrooms (e.g. button mushrooms)
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp sugar
  • 1 tbsp neutral oil
  • 4 spring onions
  • 1 red chili
  • 1 bunch fresh coriander
  • Salt and pepper

Instructions

Cut the chicken breast into thin strips and season with salt and pepper. Finely chop the garlic and grate the ginger. Cut the bell pepper into thin strips, slice the mushrooms, and halve the sugar snap peas. Cut the spring onions into diagonal slices and the chili into thin rings. Soak the noodles in cold water while you make the soup.

Heat the oil in a large pot over medium-high heat. Quickly sear the chicken strips until golden, about 3-4 minutes. Remove the chicken from the pot and set aside. In the same pot, fry the garlic, ginger, and curry paste for 1 minute until fragrant.

Pour in the chicken broth and bring to a boil. Stir in the coconut milk, fish sauce, soy sauce, sugar, and lime juice. Let the soup simmer for 5 minutes so the flavors blend. Taste and adjust with more fish sauce or lime juice if needed – the soup should be balanced between salty, sour, sweet, and spicy.

Add the bell pepper, mushrooms, and sugar snap peas, and cook for 3-4 minutes until the vegetables are tender but still have some crunch. Drain the noodles and rinse them in cold water. Add the noodles and chicken back to the pot and warm through for 1-2 minutes.

Divide the soup into deep bowls and top with spring onions, chili, and plenty of fresh coriander. Serve immediately while the soup is hot. If you have lime wedges for serving, it adds an extra authentic touch – an extra squeeze of lime really elevates the flavors.

Notes

Tip: Use full-fat coconut milk for an extra creamy soup. The rice noodles can be swapped for egg noodles if you prefer. Want more heat? Increase the amount of curry paste or let the chilies sit in the soup longer. The soup keeps for 2-3 days in the fridge, but the noodles absorb liquid, so add extra broth when reheating.

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10 Rask nuddelsuppe med ingefær og sopp
RecipesSteakTapas

Quick Noodle Soup with Ginger and Mushrooms

by Tage
written by Tage

This quick noodle soup is a lifesaver on busy weeknights when you need something warm, filling, and really delicious in under 30 minutes. I make this at least once a week, especially when it’s cold outside and your body is crying out for something warming from the inside.

The combination of fresh ginger and mushrooms gives a deep, aromatic flavour that beats most ready-made soups I’ve tasted. And the best part? You can customize it exactly how you like – more vegetables, some protein, or extra chili if you like it hot. If you enjoy Asian flavours, also check out my quick Asian fish soup for another variation.

The secret lies in the fresh ginger that gets to simmer with the broth from the start. It provides a warmth and freshness that really elevates the entire dish. Perfect comfort food when you need it most!

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Rask nuddelsuppe med ingefær og sopp
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Quick Noodle Soup with Ginger and Mushrooms

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 300 g ramen or egg noodles
  • 1 l chicken broth
  • 5 dl water
  • 250 g button or shiitake mushrooms
  • 1 large piece fresh ginger (about 4 cm), peeled and grated
  • 3 cloves garlic, finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 spring onions, sliced
  • 200 g baby spinach or bok choy
  • 2 eggs
  • 1 tbsp neutral oil
  • Salt and pepper to taste
  • Chili oil or sriracha for serving (optional)
  • Sesame seeds for garnish (optional)

Instructions

Heat a large pot with the broth and water. Add the grated ginger and bring to a boil while you prepare the rest of the ingredients. This is the trick to getting that lovely, warming ginger flavour throughout the entire soup.

Slice the mushrooms. Heat a large pot or wok with oil over medium-high heat. Sauté the mushrooms for 4-5 minutes until nicely browned. Add the garlic and cook for another minute. This adds depth and umami to the soup.

Pour the hot broth over the mushrooms in the pot. Add the soy sauce and sesame oil. Let it simmer for 5 minutes so the flavours have time to meld. Taste and season with salt and pepper – remember that soy sauce is salty, so go easy.

While the soup is simmering, cook the noodles in a separate pot according to package instructions, usually 3-4 minutes. Drain and rinse quickly under cold water to stop the cooking. This prevents them from getting too soft when added to the soup.

Boil two eggs in a small pot for 6-7 minutes for soft-boiled eggs with runny yolks. Pour cold water over them, peel and cut them in half. You can also drop the egg directly into the soup if you prefer a more rustic approach.

Place the noodles in large bowls. Add the baby spinach or bok choy directly to the hot soup and let it wilt for 1-2 minutes. Ladle the soup over the noodles in the bowls.

Garnish with spring onions, the soft-boiled egg, and sprinkle with sesame seeds. Serve with chili oil or sriracha on the side for those who like it spicy. Trust me, this soup warms you up on cold autumn evenings!

Notes

This soup is wonderfully flexible. You can swap the chicken broth for vegetable broth for a vegetarian version, or add pieces of chicken, prawns, or tofu for more protein. Bok choy is more authentic than spinach, but both work excellently. The recipe can easily be doubled if you want leftovers for lunch the next day.

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