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Thai Chicken Noodle Soup

A comforting and hearty dish featuring tender chicken, creamy coconut milk, and delicate rice noodles, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, cooked and shredded
  • 4 cups chicken broth
  • 1 can coconut milk
  • 200 grams rice noodles
  • 1 cup mushrooms, sliced
  • 1 piece red bell pepper, sliced
  • 2 cups spinach
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • to taste fresh cilantro, for garnish Optional, for serving
  • to taste chili flakes Optional, for serving

Method
 

Preparation
  1. Begin by cooking the rice noodles according to the package directions. Once done, drain and set aside.
  2. In a large pot, heat a tablespoon of oil over medium heat. Add minced garlic and ginger, stirring until fragrant (about 1-2 minutes).
  3. Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a simmer.
  4. Add the shredded chicken, sliced mushrooms, and bell pepper to the pot. Cook for about 5-7 minutes until the vegetables begin to soften.
  5. Stir in the spinach, fish sauce, and lime juice. Allow the mixture to cook for another 2-3 minutes, ensuring everything is heated through.
  6. Gently add the cooked rice noodles to the soup, mixing everything together. Taste and adjust the seasoning if needed.
  7. Ladle the soup into bowls and garnish with fresh cilantro and a sprinkle of chili flakes. Enjoy while hot!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, omit the noodles and add them fresh when serving to maintain texture.