Thai Chicken Noodle Soup

My Las Vegas cousin’s wife posted this really pretty picture of Thai Chicken Noodle Soup and it looked so good I just had to try it. If you like Thai food, you should like this. If you like chicken soup, you should like this. It’s just good. Maybe even better. PS This recipe is changed from the original and what I have printed out doesn’t say where it came from so I can’t give anyone credit for it, sorry.


  • 2 tablespoons olive oil
  • 1 pound chicken
  • 1 onion, chopped
  • 2 medium carrots, peeled and sliced
  • 2-4 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 4 garlic cloves, minced
  • 5 cups chicken broth
  • 28 ounces coconut milk
  • 2 tablespoons Braggs Liquid Aminos
  • 2 tablespoons brown sugar
  • 1 tablespoon dried basil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 8 ounces Cremini mushrooms, sliced
  • 1 red bell pepper, chopped
  • 1 cup cauliflower florets, bite sized
  • 3 ounces rice noodles
  • 1/4 cup fresh cilantro, chopped
  • 2-3 tablespoons fresh lime juice
  • 1 1/2 teaspoons siracha sauce


  • Heat 1 tablespoon oil in a large pot (we use our 8-quart pot) over medium-high heat. Add chicken and brown on both sides but don’t cook through, about 2 minutes. Remove to plate.
  • Add remaining tablespoon oil to pot and heat over medium-high heat. Add onions and carrots and sauté 3 minutes.
  • Add curry paste, ginger, and garlic and sauté for 2 minutes. Add chicken back to pot and add the chicken broth, coconut milk, Aminos, brown sugar, basil, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes or until chicken is tender enough to easily shred.
  • Remove chicken and let rest until cool enough to shred or chop. Meanwhile, add mushroom, bell pepper, cauliflower, and rise noodles to pot. Simmer approximately 5 minutes (noodles will continue cooking while you finish). Stir in shredding chicken, cilantro, lime juice, and siracha.
  • Taste and add more siracha for spicier soup or more lime juice for tangier soup.


  • The original recipe called for chicken breasts. We’ve used breasts and thighs and prefer thighs.
  • Ginger powder will work, but fresh is better. If you use powder, about 1 teaspoon is good.
  • We’ve used canned coconut milk and coconut milk in a carton. We prefer the canned as it seemed to be thicker and creamier, but be sure to get the stuff with no guar gum and other crap added.
  • Although the recipe called for cremini mushrooms, almost any, including canned, will work.
  • We don’t usually add the siracha sauce to the soup itself as some of us don’t like much (if any) heat. Those of us who do, add it to our own bowls.thai-chicken-noodle-soup.jpg

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