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!
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.
