For a richer flavor, use homemade chicken broth. Feel free to add other vegetables like bok choy, bean sprouts, or bell peppers. Adjust the amount of red chile pepper to control the spiciness. If you don't have fresh lemongrass, you can use lemongrass paste, but the flavor won't be as vibrant. Garnish with a sprinkle of toasted sesame seeds or a drizzle of chili oil for extra flavor and texture. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Thai Coconut Chicken Soup (Noodle Bowl)
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS31
Transport yourself to the vibrant streets of Thailand with this aromatic and comforting noodle bowl. A symphony of flavors awaits in every spoonful, blending creamy coconut milk, fragrant lemongrass, and tender chicken.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate59 g
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Cholesterol22 mg
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Fiber3 g
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Protein13 g
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Saturated Fat19 g
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Sodium2120 mg
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Sugar3 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 mins
Prepare the Noodles: Bring a large pot of water to a boil. Remove from heat, add the Thai rice noodles, and cover. Let them soak until softened, about 8-10 minutes.
02
Step
2 mins
Infuse the Lemongrass: Peel away the tough outer layers of the lemongrass stalks. Roughly chop the tender inner stalks and pulse in a food processor until finely minced, approximately 1-2 minutes. This releases the fragrant oils.
03
Step
5 mins
Build the Broth: In a large pot, bring the chicken broth to a rolling boil. Add the minced lemongrass, chicken breast, sliced mushrooms, and minced red chile pepper. Cook for 5 minutes to infuse the broth with flavor.
04
Step
10 mins
Simmer and Enrich: Reduce the heat to medium-low and stir in the coconut milk, grated ginger, fish sauce, and minced garlic. Gently simmer the soup until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers at least 165°F (74°C), approximately 10-15 minutes.
05
Step
2 mins
Slice and Return the Chicken: Transfer the cooked chicken breast to a cutting board. Thinly slice it against the grain and return the slices to the pot. This ensures tenderness.
06
Step
1 mins
Balance the Flavors: Stir in the fresh lime juice and a pinch of sugar (if using). Taste and adjust seasonings as needed. The soup should be a harmonious balance of savory, spicy, sour, and slightly sweet.
07
Step
1 mins
Assemble and Garnish: Drain the softened rice noodles and divide them among serving bowls. Ladle the fragrant coconut chicken soup over the noodles. Garnish generously with fresh lime wedges, sliced green onions, and chopped fresh basil leaves.
08
Step
0 mins
Serve immediately and enjoy the taste of Thailand!
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Noah Moore
Jun 14, 2025I found the soup a little too spicy for my taste, so I reduced the amount of red chile pepper. It was perfect!
Anabelle Mante
Jun 3, 2025The best Thai coconut soup recipe I've tried. The lemongrass flavor really shines through.
Werner Daugherty
Apr 18, 2025This is now a staple in our house. So quick and easy to make on a weeknight.
Erika Pacocha
Apr 8, 2025I made this last night and it was a huge hit! I added some shrimp along with the chicken and it was delicious.
Clay Hammes
Mar 31, 2025This recipe is amazing! So easy to follow and the flavors are incredible. My family loved it!
Jenifer Rippin
Mar 10, 2025I'm not usually a fan of coconut milk, but this soup is so creamy and flavorful. I will definitely be making this again!