Creamy coconut broth, tender chicken, and rice noodles—this Thai Coconut Chicken Noodle Soup is gluten-free comfort in a bowl. #chickennoodlesoup #thaifood #glutenfree
Thai Coconut Chicken Noodle Soup (Gluten-Free)
This Thai Coconut Chicken Noodle Soup is creamy, aromatic, and naturally gluten-free thanks to tender rice noodles simmered in a silky coconut milk broth. Fragrant with red curry, ginger, garlic, and lime, it’s packed with juicy chicken, fresh veggies, and herbs—bringing Thai-inspired comfort right to your kitchen.
Perfect for weeknights when you want something cozy, flavorful, and a little exotic!
1. Yield, Time & Tools
- Yield: 4 servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Tools Needed: Large pot, whisk, knife, measuring cups and spoons
2. Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 1 tablespoon coconut oil or vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 4 oz rice noodles
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- Juice of 1 lime
- 2 tablespoons fish sauce or gluten-free soy sauce
- ¼ cup fresh cilantro or Thai basil, chopped
- Optional toppings: sliced green onions, extra lime wedges, sliced chili peppers
3. Preparation Steps
A. Build the Soup Base
Heat oil in large pot over medium heat. Add onion; cook 2–3 minutes until softened. Add garlic, ginger, and red curry paste; cook 1 minute until fragrant.
B. Add Broth & Coconut Milk
Pour in chicken broth and coconut milk; whisk to combine. Bring to a simmer.
C. Cook Chicken & Veggies
Add sliced chicken; cook 5–6 minutes until cooked through. Stir in bell pepper and carrots; simmer 2–3 minutes until tender-crisp.
D. Add Noodles & Finish
Add rice noodles and cook 3–4 minutes until tender. Stir in lime juice and fish sauce; adjust seasoning to taste.
E. Serve
Ladle into bowls; top with fresh herbs and optional toppings. Enjoy hot with extra lime wedges.
4. Tips & Variations
- Add baby spinach or bok choy for extra greens.
- Swap chicken for shrimp or tofu for a different protein.
- Use green or yellow curry paste for a milder or different flavor profile.
- Add a spoonful of peanut butter for a creamy, nutty twist.
5. Troubleshooting FAQ
Why is my soup too spicy?
Use less curry paste or add extra coconut milk to mellow heat.
Noodles got mushy—what happened?
Don’t overcook; remove pot from heat as soon as noodles are tender.
Can I make it vegetarian?
Yes—use vegetable broth and tofu instead of chicken.
How do I make it creamier?
Add more coconut milk or a splash of heavy cream (if not dairy-free).
6. Serving Suggestions
- Serve with fresh spring rolls or crispy wontons.
- Pair with a light cucumber salad.
- Enjoy with a Thai iced tea or sparkling water with lime.
7. Storage and Make-Ahead Instructions
Freezer Instructions: Freeze soup (without noodles) up to 2 months; thaw and add fresh noodles when reheating.
Storage: Keep in airtight container in fridge up to 3 days.
Reheating: Warm gently on stove; add broth if needed.
Make-Ahead Tips: Prep and slice chicken and veggies ahead; assemble soup quickly when ready.
