Servings
Font
Back
0 from 0 votes

One Pot Thai Chicken Soup

ONE POT Thai Chicken Noodle Soup with layers of warm, comforting aromatic coconut broth infused with red curry, ginger, garlic, lime and sriracha all bursting with pulled chicken, rice noodles, and veggies!  You can skip the takeout. forever.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
Servings: 8 -10
Course: Main Course
Cuisine: Asian

Ingredients

  • 2 tablespoons olive oil
  • 1 pound boneless chicken thighs (may sub breasts or rotisserie chicken, see notes)
  • 1 onion, diced
  • 2 medium carrots, sliced
  • 2-4 tablespoons red curry paste (See Notes)
  • 1 tablespoon freshly grated ginger
  • 4 garlic cloves, minced
  • 5 cups low sodium chicken broth
  • 2 14 oz. cans quality coconut milk
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 5-6 kaffir lime leaves (find at nuts.com)
  • 3 tablespoons minced Thai or regular basil (or 1 TBS dried)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 8 oz. cremini mushrooms, sliced
  • 1 red bell pepper, chopped
  • 1 cup chopped bite size cauliflower florets
  • 3 oz. rice vermicelli/thin rice noodles/sticks broken into pieces**
  • 1/4 cup chopped cilantro
  • 2-3 tablespoons fresh lime juice
  • 1 1/2 teaspoons Sriracha or more to taste
Garnish
  • crushed peanuts
  • chopped cilantro
  • lime juice

Instructions

    Cup of Yum
  1. Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Sear the chicken on both sides, approximately 2 minutes per side. Remove chicken to a plate but leave the drippings.
  2. Add onions and carrots to the drippings and sauté over medium-high heat for 4 minutes. Add curry paste, ginger, garlic; sauté for 2 minutes or until the onions are softened.
  3. Add the chicken back to the pot. Add the chicken broth, coconut milk, soy sauce, fish sauce, kaffir lime leaves, basil, brown sugar, salt and pepper.
  4. Bring to a boil then reduce heat to medium-low. Gently simmer for 15 minutes or until chicken is tender enough to easily shred.
  5. Remove the chicken and let rest until cool enough to shred. Meanwhile, add the mushrooms, bell peppers, cauliflower and rice noodles to the pot. Simmer approximately 5 minutes OR just until your noodles are short of al dente. You want them undercooked as they will continue to cook once removed from heat. *Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the noodles occasionally until done.
  6. Stir in the shredded chicken, cilantro, lime juice and sriracha.
  7. Discard the kaffir lime leaves. Taste and add additional sriracha for spicier or lime juice for tangier. If you would like a less “chunky” soup, stir in additional broth or coconut milk. Garnish individual servings with crushed peanuts and/or cilantro and freshly squeezed lime juice to taste.

Notes

  • Don't miss the "how to make" recipe video at the top of the post!
  • Rotisserie chicken: You may swap the chicken thighs for 2 ½ cups shredded rotisserie chicken. Add the chicken at the end of cooking when you would add the shredded chicken thighs back to the soup.
  • Chicken breasts:  Slice large breasts lengthwise to create filets.  Cook the same as thighs, adding additional time as needed. 
  • Red Curry Paste: Some Curry brands are spicier than others.  If you are using a more mild brand like Thai Kitchen then I would start with 1/4 cup curry paste.  If you are using a spicier brand like Mae Ploy, I would start with 2 tablespoons.  You can add more curry paste to taste once the soup is simmering or add sriracha to taste at the end of cooking.
  • **To cut noodles: If you find it too difficult to break the uncooked noodles, then I like to use kitchen shears to to cut the noodles directly in the soup pot right after they are cooked.
  • Kaffir lime leaves:  Kaffir lime leaves are a staple in Thai cooking and are responsible for the distinctive earthy lime-lemon, refreshing flavor in many Thai soups, curries recipes, stir fries and salads.  This exotic ingredient can be difficult to find, but dried leaves are easy to find and keep stocked at Nuts.com. You may substitute the kaffir lime leaves with the zest of 1-2 limes, although the substitution isn't exact. Start with a smaller amount of zest and adjust to taste, as lime zest can be quite potent