Thai Coconut Curry Noodle Soup with Shredded Chicken
The Story Behind This Soup
If you ask my son what he wants for dinner, the answer is almost always the same: a hamburger. Given the choice, he would happily eat one every single night. He’s a self-proclaimed picky eater, and getting him to try anything new is usually a full negotiation.
But there’s one exception. Something about Asian cuisine disarms him completely. The moment rice, noodles, or a hint of curry shows up on the table, he’s suddenly willing to give it a shot. That one crack in his pickiness became my way in.
It sent me down a research rabbit hole — not just Chinese food, which had always been our go-to, but Asian cooking more broadly. Thai food, in particular, caught my attention. The way it balances sweet, salty, and a little heat felt like exactly the kind of flavor that might win him over.
That’s how this Thai Coconut Curry Noodle Soup with Shredded Chicken came to be. A rich coconut curry broth, tender shredded chicken, sweet peas, and noodles he can happily slurp up. It’s become one of his absolute favorites — and honestly, one of mine too. I look forward to making this dish just as much as he looks forward to eating it.
How to Make it
Start with the broth
In a large pot, warm chicken broth alongside coconut milk, letting them come together into a base that’s rich but never heavy. Stir in red curry paste until it melts into the broth, along with garlic powder, onion powder, ground ginger, a splash of fish sauce, and a touch of maple syrup to round everything out. A pinch of salt, and let it come to a gentle boil — this is the point where the kitchen starts to smell incredible.
Add the chicken and peas
Once your broth is bubbling and full of flavor, stir in shredded chicken — boiled or roasted, both work beautifully — along with a generous handful of frozen peas for a pop of color and sweetness. Bring it back to a boil, then reduce the heat, cover, and let it simmer gently while you prep the noodles.
Cook the noodles separately
In another pot, bring water to a boil and cook your noodles. Fresh Chinese wheat flat noodles are my favorite here for their chewy bite, though any noodle you love will work. A couple of minutes is usually all they need. Once they’re done, divide them among your serving bowls.
Bring in the fresh herbs
Right before serving, stir minced green onions, chopped cilantro, and fresh basil into the soup, along with a good squeeze of lime juice. This is the step that wakes everything up — the fresh herbs and bright acidity balance all that rich coconut curry.
Serve it up
Ladle the hot soup generously over the noodles in each bowl, making sure everyone gets plenty of chicken, peas, and broth. Serve immediately, while it’s steaming and fragrant, and watch it disappear.
Thai Coconut Curry Noodle Soup with Shredded Chicken
Ingredients
Equipment
Method
- In a large soup pot over medium heat, combine 6 cups chicken broth, 1 can (13.5 oz) light coconut milk, 3 tbsp red curry paste, 1 tbsp onion powder, 1 tsp garlic powder, 1 tsp ground ginger, 1 tbsp fish sauce, 1 tsp maple syrup, and ¼ tsp pink salt. Bring to a boil, stirring to dissolve the curry paste.6 cups chicken broth, 1 can light coconut milk (13.5oz), 1 tsp garlic powder, 1 tbsp onion powder, 3 tbsp red curry paste, 1 tsp ground ginger, 1 tbsp fish sauce, 1 tsp maple syrup, 1/4 tsp pink salt
- Stir in the 40 oz shredded chicken and 2 cups frozen peas. Return to a boil, then reduce the heat to low, cover, and keep warm while you cook the noodles.40 oz boiled or roasted chicken (see notes 1), 2 cups frozen peas
- Bring a separate large pot of water to a boil. Add the Chinese flat wheat noodles and cook for 2–3 minutes, or until they reach your desired doneness. Divide the noodles among serving bowls.Homemade Chinese wheat flat noodles (see notes 2)
- Stir in 3 minced green onions, ½ cup chopped cilantro, ¼ cup chopped basil, and the juice of 1 lime.3 green onions, minced, 1/2 cup cilantro leaves, chopped, 1/4 cup fresh basil leaves, chopped, 1 lime
- Ladle the hot soup and its contents over the noodles in each bowl. Serve immediately.
Notes
- A store-bought rotisserie chicken works well here. Poach or roast chicken breasts or thighs at home, and shred once cool enough to handle.
- Fresh Chinese wheat flat noodles can be found in the refrigerated section of most Asian grocery stores. Dried flat wheat noodles or rice noodles make a good substitute — adjust cook time per package instructions.
