Thai Chicken Soup with Noodles

  • Makes2 to 4 servings
Thai Chicken Soup with Noodles

Photo: iStockphoto

This Thai Chicken Soup with Noodles is an exotic twist on everyone's favourite comfort food.


  • 1 tbsp vegetable oil

  • 2 skinless, boneless chicken breasts, thinly sliced into slivers

  • 2 garlic cloves, minced

  • 1 tbsp minced fresh ginger

  • 6 green onions, sliced (green and white parts separately)

  • 4 cups chicken broth

  • 1 cup canned coconut milk

  • 2 tbsp peanut butter

  • 2 tbsp soy sauce

  • 2 tsp Thai green curry paste, (optional)

  • 56 g angel hair pasta, (about 1/2-in. handful), broken in half (or other thin noodles)

  • 1 small red sweet pepper, chopped

  • 1/2 cup fresh or frozen green peas


  • In a medium saucepan, heat the oil on medium-high. Add the slivered chicken breasts and cook, stirring constantly, until they just become opaque — 2 to 3 minutes. Add the garlic, ginger and the white part of the green onions and continue cooking for another 2 minutes, stirring constantly.

  • Add the chicken broth, coconut milk, peanut butter, soy sauce and curry paste (if you’re using it). Bring to a boil, then stir in pasta and cook, stirring occasionally, for 5 minutes or until the pasta is tender.

  • Add red pepper and peas, and continue cooking for 2 or 3 minutes. Garnish with sliced green onion.

This article was originally published on Apr 01, 2005