Spicy Thai Coconut Chicken Noodle Soup

$- 1 lb boneless chicken thighs - 1 can coconut milk - 4 cups chicken broth - 200g rice noodles - 2 tablespoons red curry paste - 2 tablespoons fish sauce - 2 teaspoons brown sugar - 1 tablespoon lime juice - 3 cloves garlic, minced - 1 inch ginger, grated - 1 red bell pepper, thinly sliced - 1 cup snap peas - 1 cup spinach leaves In this recipe, boneless chicken thighs bring rich flavor and tender bites. Coconut milk adds creaminess, while chicken broth gives depth. Rice noodles soak up the soup's taste, making each bite delightful. The spices and seasonings are key. Red curry paste adds heat and complexity. Fish sauce enhances umami, and brown sugar balances flavors. Lime juice brings a fresh, zesty kick. Fresh vegetables add color and crunch. Garlic and ginger create a fragrant base. Red bell pepper adds sweetness, while snap peas and spinach offer a healthy boost. Together, these ingredients create a comforting and vibrant soup. {{ingredient_image_1}} Start by heating 1 tablespoon of vegetable oil in a large pot over medium heat. Add 3 minced garlic cloves and 1 inch of grated ginger. Sauté them for about 1 minute until they smell great. Next, mix in 2 tablespoons of red curry paste. Cook this for another minute. The mixture should become fragrant and vibrant. Now, it's time to add 1 pound of boneless chicken thighs. Cut them into bite-sized pieces first. Stir them well to coat with the curry mix. Cook the chicken until it turns brown, which takes about 5 to 7 minutes. After browning the chicken, pour in 4 cups of chicken broth and 1 can of coconut milk. Stir everything together until mixed well. Bring the pot to a gentle simmer. Add 2 tablespoons of fish sauce, 2 teaspoons of brown sugar, and 1 tablespoon of lime juice to the pot. Let the soup simmer for about 10 to 15 minutes. This helps all the flavors mix. Meanwhile, cook 200 grams of rice noodles according to the package instructions. Drain them and set aside. Now, add 1 sliced red bell pepper, 1 cup of snap peas, and 1 cup of spinach leaves to the soup. Cook these for 3 to 5 minutes, so they become tender but still bright. To serve, put some noodles in bowls and ladle the hot soup over them. Top with fresh cilantro and lime wedges for a zesty touch. To make your soup shine, balance spice and sweetness. The red curry paste adds heat. The brown sugar helps tone it down. Start with a small amount, then taste. Add more sugar if needed. This gives you a warm flavor that excites the taste buds. Adjust the lime juice for tanginess. Fresh lime juice makes the soup bright. If you prefer less tang, use less lime juice. A little goes a long way. Start with one tablespoon. You can always add more later. Avoid overcooking your noodles. Cook them just until they are tender. Follow the package instructions closely. Drain them right away to stop the cooking. If you want extra flavor, rinse them in cold water. You can also try noodle alternatives. Use rice noodles or egg noodles. Zucchini or spaghetti squash can work well too. Each option gives a different taste and texture. Best herbs for garnish include fresh cilantro. It adds a fresh taste and pops of color. You can also use Thai basil or mint. These herbs enhance the soup's flavor. For serving suggestions, place a lime wedge on the side. This lets each person add their own tang. You can also add sliced red chili for extra heat. This makes your dish look as good as it tastes! Pro Tips Use Fresh Ingredients: Fresh produce and herbs will elevate the flavors of your soup. Look for vibrant bell peppers and crisp snap peas for the best texture. Customize the Spice Level: Adjust the amount of red curry paste according to your heat preference. Start with less if you’re unsure, and you can always add more. Let It Simmer: Allowing the soup to simmer longer can deepen the flavors. Just be careful not to overcook the vegetables; they should remain bright and crunchy. Garnish Generously: Fresh cilantro and lime wedges not only add a pop of color but also enhance the overall flavor. Don't skip this step for a restaurant-quality finish! {{image_2}} You can switch the chicken for shrimp or tofu. Shrimp cooks fast and adds a nice flavor. Use about 1 pound of shrimp, peeled and deveined. Tofu is a great choice for a plant-based meal. Use firm tofu, cut into cubes. Add it to the pot after the broth and coconut milk. Both options give you delicious soup. Feel free to add seasonal vegetables. Carrots, zucchini, or bok choy work well. Slice carrots thinly to cook quickly. Zucchini can be cut into half-moons. Bok choy adds a nice crunch and color. Increase the soup's nutrients with these extras. Just add them along with the bell pepper and snap peas. You can make the soup milder or spicier. To lessen the heat, reduce the red curry paste to 1 tablespoon. You can also add more coconut milk to soften the spice. For a spicier kick, add extra red curry paste. Sliced fresh chili peppers are another tasty option. Adjust the spice to suit your taste! To store leftover soup, let it cool first. Pour the soup into an airtight container. Make sure to cover it tightly. You can keep it in the fridge for up to three days. When you want to eat it again, just take it out. For freezing, use freezer-safe containers or bags. Leave some space at the top for expansion. The soup can last for up to three months in the freezer. When you’re ready to enjoy it, move it to the fridge to thaw overnight. To reheat without losing flavor, use a pot on low heat. Add a splash of broth or water to keep it moist. Stir often to heat it evenly. You can also use a microwave, but cover it to avoid spills. Heat in short bursts, stirring in between. Enjoy your soup just as good as when you first made it! You can try almond milk or cashew cream. Both add a nice creaminess. You can also use soy milk for a lighter option. Keep in mind, the flavor will change slightly. Yes, you can make the soup a day ahead. Just store it in the fridge. When you reheat, add fresh vegetables for crunch. Yes, this recipe is gluten-free. Just ensure your noodles are also gluten-free. Rice noodles work well for this dish. The soup has a nice kick from the red curry paste. If you prefer less heat, use less curry paste. Absolutely! You can add carrots, broccoli, or zucchini. Just make sure to adjust cooking time for tender veggies. Store leftovers in an airtight container in the fridge. They will keep for about three days. Yes, but it’s best to freeze without noodles. Noodles can become soggy after freezing. Reheat on the stove over medium heat. Stir gently and add a splash of broth if needed. This soup pairs well with crusty bread or a side salad. You can also serve it with lime wedges for extra flavor. Yes, you can use chicken breast. Just be careful not to overcook it. Thighs are juicier, but breasts work too. This post guides you through a delicious soup packed with flavor. You learned about main ingredients like chicken and coconut milk. I shared tips for balance with spices and fresh veggies. You can explore variations with proteins or vegetables. Plus, I covered storage and reheating advice. Enjoy creating, sharing, and savoring this dish. Cooking is fun and rewarding. You can make this soup your own with small changes. Happy cooking!$

Spicy Thai Coconut Chicken Noodle Soup

A flavorful and aromatic soup with chicken, coconut milk, and rice noodles, infused with Thai spices.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Thai

Servings 4

Calories 350 kcal

Ingredients

1 lb boneless chicken thighs, cut into bite-sized pieces
1 can coconut milk
4 cups chicken broth
200 g rice noodles (or your choice of noodles)
2 tablespoons red curry paste
2 tablespoons fish sauce
2 teaspoons brown sugar
1 tablespoon lime juice
1 tablespoon vegetable oil
3 cloves garlic, minced
1 inch ginger, grated
1 red bell pepper thinly sliced
1 cup snap peas
1 cup spinach leaves
to taste fresh cilantro, for garnish
to taste lime wedges, for serving

Instructions

In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Add the red curry paste to the pot, stirring to combine with the garlic and ginger, cooking for an additional minute.
Add the chicken pieces to the pot, stirring to coat them in the curry mixture. Cook until the chicken is browned, about 5-7 minutes.
Pour in the chicken broth and coconut milk, stirring until everything is well combined. Bring the mixture to a gentle simmer.
Stir in the fish sauce, brown sugar, and lime juice. Allow the soup to simmer gently for 10-15 minutes, letting the flavors meld.
Meanwhile, prepare the rice noodles according to the package instructions, then drain and set aside.
Add the sliced red bell pepper, snap peas, and spinach leaves to the soup, cooking for an additional 3-5 minutes until vegetables are tender but still vibrant.
To serve, place a portion of noodles into bowls and ladle the hot soup over the top. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

Adjust the spice level by adding more or less red curry paste.

Keyword chicken, coconut, noodles, soup, spicy