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Spicy Thai Chicken Noodle Soup

Colorful vegetables and flavorful chicken simmer together to make a spicy Thai chicken noodle soup! Perfect for chilly weather, this Thai noodle soup is warm and comforting.

spicy thai chicken noodle soup
*Please note* this post was originally published in 2017. I’ve redone the photos and some of the blog text but the recipe remains the same.

You’re all aware of my love for Thai food, right? If not, please see here, here…oh, and here. Today I’m adding one more favourite to the repertoire. AND – it’s a soup! Perfect for those chilly winter days when you need to warm your soul from the inside out, and you know that a little bit of spice will really do the trick!

We’ve really been in dire need of soul-warming soup over the past couple of days. It’s been freezing here! As soon as November 1st started, the snow started – and it didn’t stop! Plus, we’ve been sick. Reallllly sick. My poor little Wally was k’od from his cold last weekend, and this weekend Oscar had it. *Sigh*.

We tried going out for a walk on Sunday, but with one sick kid and temperatures well below freezing, it wasn’t a great success. Both boys looked up at us halfway through the walk like, why!? Needless to say we headed home fairly quickly.

Here’s where that warm soup comes in handy 🙂

spicy thai chicken noodle soup

How do you make spicy Thai chicken noodle soup?

The base of the soup is pretty similar to my Thai green chicken curry, using a base of basil, curry paste, fish sauce and brown sugar, but you’ll need a lot more stock for the soup, plus some garlic and ginger for extra flavour. You can also easily modify the spice level based on your preference; we like it quite spicy so I used 3 tablespoons of green curry paste.

If you’re using leftover rotisserie chicken, it’ll make this soup a snap. You could also start with raw chicken breasts and bake, or fry them beforehand.

For the noodles, I  like using the wider rice stick noodles, but its also great with rice vermicelli! It’s all about preference!

Speaking of preference, you can also use whatever vegetables you’d like inside the soup. I used bell peppers, carrots and snap peas; I love to julienne the carrots, so they fit right in with the noodles! If you don’t own a Y-peeler, it’s a good investment for an easy way to julienne your veggies.

The soup takes about 30-40 minutes in total to make; not too shabby if you’re in need of a quick weeknight meal! It keeps very well in the fridge, up to 3-4 days.

spicy thai chicken noodle soup

Can you make this soup vegan?

If you’d prefer to skip the chicken in this soup, just leave it out and add another couple cups of vegetables. You could also add some roasted or pan-fried tofu at the end, for a little extra kick of protein!

The recipe also calls for chicken stock, but if you’re following a vegan or vegetarian diet, feel free to substitute the stock for a vegetarian stock.

I hope wherever you’re reading this from your temperatures aren’t as cold as ours, but if they are, get ready to slurp your next soup. If you give it a try, be sure to snap a picture and tag it #loveinmyoven on Instagram so I can see how it turned out!

spicy thai chicken noodle soup
spicy thai chicken noodle soup

We love soup around here! Check out a few of my other soup recipes:

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spicy thai chicken noodle soup

Spicy Thai Chicken Noodle Soup


  • Author: Katherine
  • Total Time: 1 hours 5 minutes
  • Yield: 45 servings 1x

Description

Colorful vegetables and flavorful chicken simmer together to make a spicy Thai chicken noodle soup! Perfect for chilly weather, this Thai noodle soup is warm and comforting.


Ingredients

Scale
  • 1 tbsp coconut oil 
  • 2 tbsp fresh ginger, grated
  • 3 garlic cloves, minced
  • 1 shallot, finely diced
  • 1/4 cup fresh basil, in small pieces
  • 3 tbsp Thai green curry paste
  • 6 cups chicken stock, low sodium*
  • 2 cups fresh vegetables, diced (carrots, bell peppers, snow peas)
  • 1 lb cooked chicken, shredded
  • 6 oz rice vermicelli noodles
  • 1 400mL can coconut milk
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • juice of 1 lime (optional)
  • cilantro, for garnish

Instructions

  1. In a large pot over the stove, on medium heat, melt the coconut oil. Add the ginger, garlic cloves and diced shallot. Sauté for 4-5 minutes or until the onion becomes translucent.
  2. Add the fresh basil and green curry paste, and sauté for another 1-2 minutes, until fragrant. Slowly pour in the chicken stock, and bring to a boil over medium-high heat. Once boiling, add the vegetables and the chicken, and reduce heat to maintain a gentle simmer for 15 minutes. Add the vermicelli noodles, and the coconut milk and continue cooking for 5-10 minutes or until the vegetables and noodles are tender. Add the fish sauce and brown sugar. Add the lime juice (if using) just prior to serving.

Once cooled, the leftovers can be kept in the fridge for 3-4 days. 

Notes

*Use vegetable stock and skip the chicken for a vegetarian version of the soup

  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: soup
  • Method: stovetop
  • Cuisine: thai

Keywords: spicy Thai chicken noodle soup // Thai noodle soup

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Spicy Thai Chicken Noodle Soup Spicy Thai Chicken Noodle Soup

24 Comments

  1. Kelsie | the itsy-bitsy kitchen

    It was so cold here this morning I actually wore my Uggs to walk Cookie. Can I even tell you how much I’m craving soup today? This sounds perfect for the chillier temps! I hope you’re all feeling better very soon :). Happy Tuesday, Katherine!

  2. Nothing beats a bowl of soup on a cold, snowy day. And this Spicy Thai Chicken Noodle sounds perfect. Almost makes me wish for a bit of snow ;)! Those days are coming for us on the east coast, but for now it’s 14 degrees and light rain! Dreary but mild. Have a great day Katherine!

  3. Ugh, we’re chilly here, too, and lower temps are coming our way! But your piping hot Thai soup might be just the thing to get me through the weekend’s forecast! Sounds amazing!

  4. This soup is screaming my name!!!! It’s getting chilly with occasional showers and all I can think of all day is something hot. Better yet with Thai flavors. I would totally love this every night of the week. Super delish.

  5. Spicy thai soup is so good for chilly winter days.. It’s the best thing to cozy up :). I love those thin rice noodles in that soup.. I have to find these in our market 😀

  6. Yummy comfort food for lunch or dinner to warm you right up! Looks amazing Katherine!!! Stay warm and hope the boys are feeling better!

  7. Yay for soup season Katherine! This looks like the perfect warm-up for the chilly days we’re getting here!

  8. Soup weather is the best, right!? I absolutely LOVE Thai food and I have a recipe for Thai chicken noodle soup that I love, but I absolutely MUST try yours! I mean, a girl can never have too many Thai noodle soup recipes, right?! 😉 Cheers!

  9. I love spicy food too but sadly the rest of the family can’t hack it very much. 🙁 I guess that means I either tone down the spice or I don’t have to share! I think I’ll take the latter option…I love Thai food and this soup looks incredible!

  10. There is nothing like hot, spicy soup to warm you up from the inside out on a cold, wintry day. This soup looks fantastic!! The color of the broth looks amazing and I love all of the flavors. I’m hoping everyone his healthier by the weekend!

  11. Soup season is here and this is going on the to make list!

  12. Hope everyone is feeling better now! It took me 3 weeks to get rid of a cold recently and I ate lots of spicy soup. Wish I would have had your recipe because this looks so delicious. I’ll just make it for this week’s dinner and I totally love the thin rice vermicelli noodles too 🙂

  13. This soup looks insanely delicious, Katherine! We are all just getting over a stomach bug in my house and this might be just the thing when we finally can eat real food again!

  14. We love Thai food and soup in our house, so this one would be devoured! Definitely a must try recipe!

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