Thai Chicken Noodle Soup

Name: Thai Chicken Noodle Soup
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 12 oz fresh noodles; 3 cup chicken broth; 2 tbsp red curry paste; 8 oz boneless skinless chicken breast, cut into cubes; 4 oz red bell pepper, cut into strips; 2 tbsp fish sauce; 1 tbsp lime juice; 0.5 cup coconut milk; 1 tsp sugar; 2 piece Thai chilies, for garnishing; 2 tbsp cilantro leaves, for garnishing

Tender chicken and fresh noodles in a creamy coconut red curry broth — a cozy, protein-packed 20-minute bowl that tastes like authentic Thai comfort food.

20 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 2 Jul 2026

Nutrition· per serving · estimated

461

Calories

25g

Protein

68g

Carbs

11g

Fat

Scale recipe

4 servings

Original recipe

Ingredients11 items

Produce

🫑red bell pepper, cut into strips4 oz

🍋lime juice1 tbsp

🌶️Thai chilies, for garnishing2 piece

🌿cilantro leaves, for garnishing2 tbsp

Meat

🍗boneless skinless chicken breast, cut into cubes8 oz

Pantry

🍜fresh noodles12 oz

🍲chicken broth3 cup

🌶️red curry paste2 tbsp

🐟fish sauce2 tbsp

🥥coconut milk½ cup

🍬sugar1 tsp

Instructions

1
Cook the noodles per package instructions until just al dente, slightly undercooking them so they stay firm in the hot soup. Drain and set aside.
2
Heat a soup pot, add the chicken broth and bring to a boil.
3
Add the red curry paste and cubed chicken, stir well and bring the broth back to a boil.
4
Add the red bell pepper strips.
5
Stir in the fish sauce, lime juice, coconut milk and sugar.
6
Stir to combine and turn off the heat after 1 minute, once the chicken is cooked through.
1:00 timer
7
Divide the noodles into bowls and ladle the soup over them, or stir the noodles directly into the pot.
8
Garnish with Thai chilies and cilantro and serve immediately.

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CuisineThai