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Thai Chicken Noodle Soup
4.9 from 21 votes

Thai Chicken Noodle Soup

A Thai Chicken Noodle Soup made with fresh vegetables, herbs, coconut milk, and red curry paste. A nutritious gluten-free and dairy-free dinner that is packed with flavor!

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6
Course: Soup
Cuisine: Thai

Ingredients

  • 2 Tablespoons coconut oil or EVOO
  • 1 lb. chicken breast cubed into bite size pieces (or 1 Rotisserie Chicken, shredded
  • 1 onion diced
  • 3 carrot cut on diagonal
  • 2 teaspoons ginger grated, fresh
  • 4 Tablespoons red curry paste
  • 2 teaspoons Chili garlic sauce
  • 1/2 - 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 - 14.5 ounce chicken broth canned
  • 2 - 13.66 ounce coconut milk from cans
  • 1 1/2 Tablespoon soy sauce
  • 1/4 cup brown sugar
  • 2 cups cauliflower chopped
  • 1 red bell pepper sliced
  • 6 ounces rice noodles or rice sticks
  • 1/4 cup cilantro chopped
  • 1 Thai chili optional, red
  • lime optional

Instructions

    Cup of Yum
  1. Heat coconut oil over medium high heat. Add onions, carrots, and chicken breast. Saute for 5 minutes or until onions and carrots begin to soften.
  2. Stir in fresh ginger, curry paste, chili garlic sauce, salt, and pepper and coat chicken.
  3. Add chicken broth, coconut milk, soy sauce, and brown sugar. Reduce heat to medium-low and cook for 10 minutes.
  4. Add cauliflower, red pepper, and rice noodles. Stir until rice noodles are covered by sauce. Cook for 5-6 minutes.
  5. Serve in individual bowls and top with fresh cilantro and thai chilies, if desired. Can serve with lime wedges and Sriracha.
  6. **If you are using rotisserie chicken, add the shredded chicken at the same time as the cauliflower and red pepper to heat.