With Thai Chicken Soup with Noodles and Vegetables, you get a bowl packed with flavor and comfort, all in one pot. I first fell for this recipe on a chilly evening when I craved something warm but fresh at the same time.
The blend of tender chicken, aromatic herbs, and crisp veggies with soft noodles is an unbeatable combo. This dish brightens any day with its balance of spice, tang, and heartiness. I’ll share my tips and tricks to help you make it your new go-to soup, whether you’re cooking for busy nights or relaxing weekends.
Ingredients for Thai Chicken Soup with Noodles and Vegetables
It’s important to be clear and precise with ingredient descriptions here. Use specific terms like ‘1 cup chopped carrots,’ ‘2 cups shredded cooked chicken,’ ‘2 tablespoons fish sauce,’ ‘1 tablespoon finely grated ginger,’ ‘200g rice noodles (soaked according to package instructions),’ and ‘1 cup chopped napa cabbage.’ Make sure all quantities are easy to measure and preparation details are straightforward, such as ‘zest and juice of 1 lime’ or ‘1 cup packed fresh cilantro leaves, chopped.’
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 1 small onion, thinly sliced
- 1-2 fresh red chili peppers, sliced (adjust for heat preference)
- 5 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken breast, shredded or diced
- 1 cup chopped carrots (about 2 medium carrots)
- 1 cup chopped napa cabbage or bok choy
- 1 cup sliced mushrooms (shiitake or button work well)
- 200g rice noodles, soaked or cooked as package directs
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- Juice of 1 lime
- 1 tablespoon brown sugar, packed
- 1/2 cup chopped fresh cilantro leaves
- 2 green onions, sliced
- Optional: fresh basil leaves or mint for garnish
Thai Chicken Soup with Noodles and Vegetables
Heal quickly with Thai Chicken Soup with Noodles and Vegetables a comforting meal ready in 30 minutes to soothe your body and soul
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Cuisine: Thai
Ingredients
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 1 small onion, thinly sliced
- 1–2 fresh red chili peppers, sliced
- 5 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken breast, shredded or diced
- 1 cup chopped carrots (about 2 medium carrots)
- 1 cup chopped napa cabbage or bok choy
- 1 cup sliced mushrooms (shiitake or button)
- 200 grams rice noodles, soaked or cooked as package directs
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- Juice of 1 lime
- 1 tablespoon brown sugar, packed
- 1/2 cup chopped fresh cilantro leaves
- 2 green onions, sliced
- Optional: fresh basil leaves or mint for garnish
Instructions
- Heat the vegetable oil over medium heat in a large pot. Add the garlic, ginger, onion, and sliced chili peppers. Sauté, stirring often, until the onions are translucent and the mixture is fragrant, about 3-4 minutes.
- Pour in the chicken broth and bring it to a gentle boil. Lower the heat to a simmer.
- Add the chopped carrots, napa cabbage, and mushrooms to the pot. Let them simmer for about 8 minutes until tender but still bright and slightly crisp.
- Stir in the shredded chicken, fish sauce, soy sauce, and brown sugar. Let the soup simmer for 5 more minutes, allowing the flavors to meld.
- Add the soaked or cooked noodles to the soup. Simmer gently for another 2-3 minutes to warm the noodles through without overcooking.
- Turn off the heat, squeeze in the lime juice, and gently stir. Taste and add extra fish sauce or lime juice if you want more saltiness or tang.
- Finish with the chopped cilantro and sliced green onions. If using basil or mint, add them just before serving to keep their flavor fresh and vibrant.
Notes
A flavorful and comforting Thai Chicken Soup with Noodles and Vegetables combining tender chicken, aromatic herbs, crisp veggies, and soft noodles in one pot. Ready in under 30 minutes, this dish balances spice, tang, and heartiness, perfect for busy weeknights or relaxing weekends.
How to Prepare Thai Chicken Soup with Noodles and Vegetables
Follow these clear, step-by-step instructions that flow naturally so you won’t miss a beat. Pay attention to timing for sautéing, simmering, and the noodles—they’re key to this soup’s perfect texture. I’ll break down the steps logically to avoid any confusion, especially when adding your fresh herbs and balancing flavors at the end.
- Heat the vegetable oil over medium heat in a large pot. Add the garlic, ginger, onion, and sliced chili peppers. Sauté, stirring often, until the onions are translucent and the mixture is fragrant, about 3-4 minutes.
- Pour in the chicken broth and bring it to a gentle boil. Lower the heat to a simmer.
- Add the chopped carrots, napa cabbage, and mushrooms to the pot. Let them simmer for about 8 minutes until tender but still bright and slightly crisp.
- Stir in the shredded chicken, fish sauce, soy sauce, and brown sugar. Let the soup simmer for 5 more minutes, allowing the flavors to meld.
- Add the soaked or cooked noodles to the soup. Simmer gently for another 2-3 minutes to warm the noodles through without overcooking.
- Turn off the heat, squeeze in the lime juice, and gently stir. Taste and add extra fish sauce or lime juice if you want more saltiness or tang.
- Finish with the chopped cilantro and sliced green onions. If you’re using basil or mint, add them just before serving to keep their flavor fresh and vibrant.
Tip: Don’t add the fresh herbs too early—they lose their bright flavor if cooked too long. And be careful not to overcook your noodles; they can get mushy if left in hot broth too long. I like to soak rice noodles separately beforehand to control the texture better.
Why You’ll Love This Thai Chicken Soup with Noodles and Vegetables
- Quick to prepare, ready in under 30 minutes—perfect for busy weeknights
- Bursting with fresh flavors from lime, herbs, and chili
- Healthy and balanced with lean protein, vegetables, and gluten-free noodles
- Easy to customize—add or swap veggies to your liking
- One-pot recipe with minimal cleanup
- Comforting yet light, making it great for any season
Ingredient Notes and Substitutions
Let me walk you through some handy swaps or clarifications for this Thai Chicken Soup with Noodles and Vegetables:
- Chicken: I prefer cooked chicken breast for quick prepping, but rotisserie chicken works great too. You can shred or dice it based on your bite size preference.
- Broth: Use low-sodium chicken broth to control salt levels better. Vegetable broth can be used for a lighter taste, but the soup won’t be quite as rich.
- Noodles: Rice noodles are traditional and gluten-free, but you can use thin wheat noodles or even zucchini noodles if you want a low-carb twist.
- Fish sauce: Adds authentic umami. If you don’t have it, a splash of soy sauce works, though the flavor changes a bit.
- Veggies: Feel free to add snap peas, bell peppers, or baby corn for variety. Just adjust simmer time to keep them crisp.
- Chili peppers: Adjust based on your heat tolerance. Remove seeds for milder heat or add extra if you love spice.
Tips for Success with Thai Chicken Soup with Noodles and Vegetables
- Cook noodles separately or soak them ahead of time to avoid overcooking in the soup.
- Keep fresh herbs like cilantro, basil, and mint to the end—they add vibrant flavor and fresh aroma.
- Use fresh lime juice—bottled lime juice won’t give the same bright zing.
- Adjust the soup’s salt and sourness toward the end to find your perfect balance.
- Don’t rush sautéing the aromatics—they build the soup’s flavor base.
- If you like it creamier, stir in coconut milk right before adding noodles for a tropical touch.
Nutritional Information Disclaimer
The nutrition of this Thai Chicken Soup with Noodles and Vegetables varies depending on the brands and exact quantities of ingredients you use. This post does not provide precise nutritional data, so please consider this when tracking your intake or managing dietary needs.
Frequently Asked Questions
Can I use frozen chicken for this Thai Chicken Soup with Noodles and Vegetables?
Yes, you can! Just thaw it completely before cooking and shred or dice it as usual. Using cooked leftover chicken is a great shortcut, too.
What type of noodles work best in Thai Chicken Soup with Noodles and Vegetables?
Rice noodles are my favorite because they soak up the broth nicely and keep the dish gluten-free. You can also use thin wheat noodles or glass noodles depending on your preference.
How spicy is this soup? Can I make it milder?
The heat level depends on how many chili peppers you add and whether you include the seeds. For a mild version, try using just one small chili or removing all the seeds. You can always add hot sauce later if you want more kick.
Can I prepare this soup in advance?
You can make the broth and cook the chicken and veggies ahead of time, but I recommend adding noodles and fresh herbs just before serving for the best texture and taste.
What vegetables can I substitute or add?
Feel free to use bell peppers, snap peas, baby corn, or spinach. Just add them to the simmering broth a few minutes before serving to keep their texture crisp.
