This Thai Chicken Noodle Soup is a vibrant, aromatic upgrade to classic chicken noodle soup. Infused with lemongrass, ginger, and coconut milk, it delivers restaurant-quality flavor in about 30 minutes. It’s the perfect warm, comforting bowl for busy weeknights or chilly evenings.

Craving a delicious Thai Chicken Noodle Soup? You've come to the right spot! From Soup Recipes favorites to amazing Dessert Recipes recipes, there's something here for everyone.

You Might Also Love

Thai Coconut Chicken Soup

11 High-Protein Appetizer Preps for...

Italian Vegetable Soup

Why You’ll Love This Thai Chicken Noodle Soup

• Flavor explosion: Savory, spicy, tangy, and aromatic notes create a rich yet refreshing broth.
• Highly adaptable: Easily adjust spice, creaminess, proteins, or veggies to suit your taste.
• One-pot wonder: Everything simmers together for minimal cleanup and maximum flavor.
• Comforting & exciting: Familiar chicken noodle vibes meet an intriguing Thai twist.

Ingredients & Tools

• 1 tbsp coconut or vegetable oil
• 4 garlic cloves, minced
• 1 small onion, thinly sliced
• 1 tbsp fresh ginger, grated
• 1 stalk lemongrass, bruised and cut into 3-inch pieces
• 1–2 red chilies, sliced (adjust to taste)
• 400 ml coconut milk
• 1 liter chicken broth
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 400 g chicken breast or thigh, sliced thinly
• 200 g rice noodles
• 100 g shiitake mushrooms, sliced
• 1 lime, juiced
• Handful fresh cilantro, chopped
• Handful fresh Thai basil
• To serve: lime wedges, bean sprouts, extra chili slices

Tools: A large pot or Dutch oven, wooden spoon, measuring spoons, and a fine grater for the ginger.

Notes: Don’t skip the fresh aromatics—lemongrass and ginger provide signature fragrance. Fish sauce and soy sauce create the perfect salty-umami base.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Can’t find fresh lemongrass? Look for frozen or jarred lemongrass paste—about 1 tablespoon will do. Dried lemongrass lacks that bright punch, so it’s not the best substitute here.
• What’s the deal with bruising lemongrass? Just give it a good whack with the back of your knife! This releases its essential oils and lets more flavor infuse into the broth. You’ll notice the difference immediately.
• Chicken breast vs. thigh—which is better? Thigh stays juicier, but breast works perfectly here too since it’s sliced thinly and cooks quickly. If you’re worried about dryness, thigh is your friend.
• Don’t have rice noodles? You can use vermicelli, soba noodles, or even thin egg noodles. Just adjust the cooking time according to package directions.
• Is fish sauce really necessary? Honestly, yes. It adds a deep, savory flavor that soy sauce alone can’t provide. If you’re wary, start with 1 tablespoon and add more to taste.

How to Make Thai Chicken Noodle Soup

Storage & Freshness Guide

• Fridge: Store without noodles for up to 3 days in an airtight container.
• Freezer: Freeze broth (without noodles or herbs) for up to 3 months.
• Reviving: Reheat gently, add freshly cooked noodles and fresh herbs before serving.

Serving Suggestions

Complementary Dishes

• Fresh spring rolls — Their cool, crisp texture and light dipping sauce provide a lovely contrast to the warm, savory soup.
• Thai cucumber salad — The tangy, refreshing flavors help balance the richness of the coconut broth and cleanse the palate between bites.
• Stir-fried morning glory — This garlicky green vegetable adds a wonderful earthy note and makes the meal feel more complete.

Drinks

• Iced lemongrass tea — Its subtle citrusy notes echo the soup’s aromatics without overpowering them, and it’s wonderfully refreshing.
• Light lager or wheat beer — The crisp, clean finish cuts through the soup’s creaminess and spice beautifully.
• Sparkling water with lime — Sometimes simplicity is best—the bubbles and citrus keep your taste buds awake between spoonfuls.

Something Sweet

• Mango with sticky rice — The classic Thai dessert feels like a natural progression, with sweet coconut and fresh fruit rounding out the meal perfectly.
• Coconut ice cream — Its cool creaminess is a delightful contrast to the warm soup, and the flavors harmonize beautifully.
• Pandan chiffon cake — Light, fluffy, and subtly fragrant, it ends the meal on a gentle, satisfying note without feeling too heavy.

Top Mistakes to Avoid

• Overcooking the noodles. If you leave them in the hot broth too long, they’ll turn soft and gummy. It’s better to slightly undercook them, as they’ll continue to soften in the bowl.
• Skipping the tasting step. Broths need balancing—especially with salty, sour, and sweet elements. Taste after adding the lime and fish sauce, and adjust until it sings.
• Using low-quality coconut milk. Some brands are watery or lack flavor. Go for one with a high coconut extract percentage for that rich, creamy texture.
• Adding the herbs too early. Cilantro and Thai basil lose their vibrant flavor and color if they cook too long. Stir them in right at the end for the freshest taste.

Expert Tips

• Make a double batch of broth. You can freeze the extra broth base (without noodles or chicken) for up to 3 months. Next time you crave soup, just thaw, add fresh ingredients, and simmer.
• Toast your rice noodles briefly. Before adding them to the soup, toast them in a dry pan for a minute or two. This adds a subtle nutty flavor and helps them hold their shape better in the broth.
• Use the back of a spoon to test doneness. Press gently on a chicken piece—if it feels firm and springs back, it’s cooked. If it’s still soft and squishy, give it another minute.
• Garnish generously. Don’t be shy with the lime wedges, bean sprouts, and extra herbs. They add texture, freshness, and brightness that elevate each bowl.
• Let it rest before serving. After adding the final herbs, let the soup sit off the heat for 2–3 minutes. This allows the flavors to settle and meld together beautifully.

FAQs

Can I make this soup ahead of time?
Yes, but with one caveat—cook the noodles separately and add them when serving. If you store the soup with noodles already in it, they’ll soak up all the broth and become mushy. The broth itself actually tastes even better the next day after the flavors have melded. Just reheat gently and add freshly cooked noodles and herbs.

What can I use instead of fish sauce for a vegetarian version?
You can use soy sauce or tamari, but for that umami depth, I’d recommend a combination of light soy sauce and a teaspoon of miso paste. Another great option is vegan fish sauce, which is made from seaweed and mushrooms and mimics the salty-savory flavor surprisingly well.

My soup isn’t spicy enough. How can I add more heat?
Easy! Add a few thin slices of fresh chili when serving, or stir in a teaspoon of sriracha or chili garlic sauce. You can also infuse the broth with a whole dried chili while it simmers—just remember to remove it before serving if you don’t want someone to get a surprise bite.

Can I use canned chicken broth, or should I make my own?
A good-quality canned or boxed broth works perfectly here—look for a low-sodium version so you can control the salt level with fish sauce and soy sauce. If you have homemade broth, that’s wonderful, but don’t stress if you don’t. The aromatics and coconut milk add so much flavor that even store-bought broth tastes amazing.

Why did my coconut milk curdle?
This can happen if the soup boils too vigorously after adding the coconut milk. To prevent it, keep the heat at a gentle simmer once the coconut milk is in. If it does curdle slightly, don’t worry—it’s still safe to eat and will taste fine, though the texture might be a bit grainy. A quick whisk can sometimes bring it back together.