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Thai Noodle Soup

Thai Noodle Soup is a bold and flavorful soup, easy to make and on the table in 30 minutes. Creamy coconut milk, with a kick of heat from red curry paste, creates the mouthwatering broth for the chicken and vegetables. Serve over your favorite rice noodles for a delicious meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian
Keyword: Noodle Soup, Rice Noodle Soup, Spicy Noodle Soup
Servings: 2
Calories: 322kcal
Author: Karyl


  • 4 ounces rice noodles
  • 1 Tablespoon avocado oil
  • 3 cloves garlic, minced
  • 1 Tablespoon fresh ginger, grated
  • 2 Tablespoons red curry paste
  • 10 ounces boneless, skinless chicken thighs, diced
  • 2 baby bok choy
  • 1/2 red bell pepper, thinly sliced
  • 1 can (13oz) coconut milk
  • 1 1/2 cups chicken or vegetable broth


  • 1/4 cup red onion, thinly sliced
  • 1/4 cup roasted & salted peanuts, crushed
  • 1 lime
  • 2 Tablespoons cilantro, chopped
  • 1 Tablespoon fresh basil, chopped
  • 2 spring onions, diced


  • Cut white bulb end off bok choy, and discard. Dice white stems into bite-sized pieces, rinse well and set aside. Next, roughly chop green leaves, rinse well and set aside separately
  • Bring a medium saucepan of water to a boil. Add rice noodles, turn off heat, and let soak for about 10 minutes to soften. Do not drain until ready to serve, or noodles will stick together and to the saucepan
  • In a Dutch oven or stock pot, heat avocado oil. Add garlic and ginger and cook for 2 minutes. Add red curry paste and cook for 4 minutes. Stir regularly, to prevent curry paste from burning
  • Add chicken pieces, stir to coat well, and cook for 5 minutes. Add white bok choy stems, and stir well to combine. Cook for 3 minutes. 
  • Add chicken or vegetable broth, and bring to a low boil. Add coconut milk and red bell peppers. Stir well, reduce to a simmer, and cook for 2 minutes
  • Add green bok choy leaves, and cook for 2 minutes, or until leaves are wilted
  • Drain rice noodles and portion into bowls. Pour soup over noodles. Garnish with onion, cilantro, basil, red onion, and crushed peanuts. Squeeze fresh lime juice.


Use a Dutch oven (or heavy bottomed pot), as it cooks more evenly than a regular saucepan and retains heat very well
Prep all produce before you start preparing soup
Always look for unsalted or low sodium broth. 
Don't drain water from noodles until you're ready to serve, or they will stick together and to the pot
Full fat coconut milk thickens better than Lite
Don't add bok choy leaves until final minutes, as they are delicate.