Thai Coconut Chicken Noodle Soup



10 min


25 min


4 servings

Thai Coconut Chicken Noodle Soup

Photo: Roberto Caruso

Take chicken noodle soup in a new and addictive direction with creamy coconut milk and crunchy vegetables.


  • 1 tbsp vegetable oil
  • 1 tbsp chopped garlic
  • 1 tbsp finely chopped ginger
  • 1 L sodium-free or homemade chicken stock
  • 1 (400 mL) can coconut milk
  • 3 quarter-size slices ginger
  • 1 stalk lemongrass , root end bruised, cut into 3 pieces
  • 2 tsp fish sauce
  • 2 tsp lime juice
  • ¼ tsp brown sugar
  • 100 g thin rice noodles
  • 1 large carrot , julienned or shredded
  • 1 cup sliced snow pea pods , (stem, ends and strings removed)
  • 2 cups shredded roast or rotisserie chicken
  • 2 green onions , thinly sliced
  • ¼ cup cilantro leaves
  • Thai chili peppers , thinly sliced (optional)


  • Heat oil in a stockpot over medium heat. Add garlic and ginger; sauté for 1 min or until fragrant. Add chicken stock, coconut milk, ginger and lemongrass; bring to a boil. Cover, reduce heat to low and simmer for 10 min or until broth is flavourful. Discard lemongrass and ginger slices.
  • Add fish sauce, lime juice, brown sugar and rice noodles; simmer for 2 min or until noodles begin to soften. Add carrot, snow peas and chicken; simmer for 2 min longer or until vegetables are tender crisp.
  • Serve soup topped with green onions, cilantro leaves and chili peppers, if desired.

Photo by Roberto Caruso. Small silk rugs from Baba Souk, Ostheimer wooden chickens from Nest