This Thai Chicken Noodle Soup is a surprising twist on the classic, and may just become a fam-fave in your house. It’s creamy, rich, and warmly spiced, thanks to coconut milk and Thai roasted red chili paste (easy to find nowadays in your grocery’s ethnic or Asian aisle). And, bonus, it comes together faster than ordering and picking up take-out.
- 1 Tbsp olive oil
- 1 tsp toasted sesame oil
- 1/2 cup minced green onion
- 2 Tbsp minced fresh ginger (or 1/2 tsp ground)
- 2 Tbsp minced garlic
- 2 Tbsp Thai roasted red chili paste*
- 8 cups low sodium chicken stock
- 1 14.5-oz can full-fat coconut milk
- 1 red bell pepper, thinly sliced
- 8 oz Thai rice noodles
- 3-4 cups cooked shredded chicken
- kosher salt and pepper
- Juice of 1/2 – 1 lime
- Coarsely chopped cilantro
*I like Thai Kitchen brand. Other brands may pack more heat. Adjust to taste.
In a large pot, heat olive oil and toasted sesame seed oil over medium heat. Add green onion, ginger, and garlic and saute 1 minute. Add red chili paste and cook 1 minute more.
Add chicken stock and coconut milk and bring to a boil. While it’s heating, whisk soup briskly to distribute the coconut milk.
Add red bell pepper and noodles. Reduce to a simmer and cook for 3 minutes. Stir in chicken and continue to simmer until noodles are tender.
Season to taste with additional salt. Stir in lime juice to taste and chopped cilantro.