February 24, 2016

15-Minute Thai Chicken and Noodle Soup

Super quick dinner that tastes like you're at a Thai restaurant!

I made this for the first time last year, and it's become one of my go-to meals.

It's so quick and I always have the stuff around to make it and the only thing better than having it for dinner is eating leftovers for lunch the next day.

At Christmas time, some of our very favorite friends, Blakely and Lindsey, from Texas came for dinner. They'd lived below us in our apartment complex for nearly three years and over that time we ate scores of meals together, swapped babysitting almost every weekend, and sent approximately ten million texts asking if the other had an extra egg or a few teaspoons of vanilla. I cried the day they moved, even though we were moving a month later.

Blakely avoids gluten and dairy, and this soup nicely satisfies those requirements without seeming like you're missing out. As we finished up dinner, he sat back and said, "Janssen, I really miss your cooking."

Which was basically the nicest thing he could have said.

Super quick dinner that tastes like you're at a Thai restaurant!

And then we all got back to reminiscing about how convenient babysitting was back when we lived five feet apart.

And also about that crazy time that the college kids who lived above us had a big party and one of the boys got quite drunk and fell from the third floor balcony straight past our balcony and landed just in front of Blakely and Lindsey's patio door, where they rushed out when they heard the thud to find him lying on the ground, totally unconscious, and they got to call 911 and within minutes, we had six cop cars, two ambulances, and a firetruck outside our building.

Unbelievably, he survived with only a couple of broken ribs, although his parents came and moved him out a few days later.

And. . .that story has nothing to do with this soup.

Super quick dinner that tastes like you're at a Thai restaurant!

15-Minute Thai Chicken and Noodle Soup
(slightly adapted from The Woks of Life)

Serves 3-4

2 tablespoons vegetable oil
3 garlic cloves, finely minced
1 tablespoon fresh ginger, grated
3 tablespoons Thai red curry paste
1-2 boneless, skinless chicken breast (frozen is fine)
1 can (14.5 oz) coconut milk
2 cups water or chicken broth
2 tablespoons fish sauce
6 oz. dried rice sticks (or the thinnest rice noodles you can find)
1 Tablespoon lime juice
salt to taste
cilantro (optional)

In a large dutch oven or stock pot, heat the vegetable oil over medium-high heat and add garlic, ginger, and curry paste. Stir to combine and let cook for a few minutes, stirring occasionally.

While that cooks, slice the chicken breast into thin slices (if it's still frozen, defrost it for a minute or two in the microwave and then cut it while it's still frozen-ish). Add to mixture on the stove, stirring to coat, and cook until the chicken is cooked on the outside (it doesn't need to be cooked all the way through).

Add the coconut milk, water or broth, and fish sauce and bring to a simmer. Add the rice noodles (I usually break them up so they aren't so hard for my kids to eat) and let cook for 3-5 minutes, until they are soft, then add the lime juice and salt to taste.

Serve hot, topped with cilantro if desired.

Super quick dinner that tastes like you're at a Thai restaurant!


  1. This soup looks amazing! It's definitely getting added to next week's menu plan!


  2. Yes! so glad we were able to meet up with you guys! Pretty sure you need to rename this Hot Lava soup. Everyone time I hhave made soup for dinner since then, Charlie has sadly asked when I will be making him Hot Lava soup again because it is his favorite soup! Glad u have the recipe now and I can make all my 4 year old dinner dreams come true

  3. That looks delicious. I especially love the beautiful orange dots on the top of the soup. I'm going to make it.

  4. I absolutely want to make this but I most certainly do not have fish sauce and red curry paste hanging out in kitchen...but I'd like to. Would you mind sharing what this stuff looks like and where I should look to find it? The last time I needed curry paste, I ordered a big ol bucket (that was the only size I could find) from Amazon and it sat in my fridge after one recipe use until I threw it out a year later. I hate that! Thanks so much!

    1. You bet! I just buy them at my regular grocery store (Kroger or HEB or Sprouts. Walmart and Target have them too if they have a grocery store section). They're in the Asian section and here are the ones I currently have:

  5. this looks super similar to Perry's Plate... but she goes above the [veggie] mark and uses spaghetti squash for the noodles. it gives this amazing sweet background to the curry. so good. and i don't make the curry paste on hers in case you try it. :)

  6. LOL stories like that one are just another reason I love your blog.

  7. Can I ask what brand of rice sticks you use? I made this tonight and the rice sticks sucked up all the liquid and what I was left with was more of a noodle dish. Thanks!

    1. Oh, what a pain! I've used a bunch of different brands - the one I have in these pictures is actually not my favorite. It does a similar thing where it sucks up the liquid pretty fast. I don't know what brand I like best, but it's the really thin one (like angel hair or even thinner) is my favorite. If it does suck up all the liquid, I usually just add some more broth or water and another squeeze of lime juice.

      Good luck!

  8. Very tasty but mine was more like a Thai spaghetti! Definitely using half the noodles next time. Other than that, enjoyed it very much!


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