Authentic Thai Chicken Noodle Soup Recipe – Kaffir Lime & Fish Sauce

Last Updated on 2 months by Neha Deshmukh

Authentic Thai Chicken Noodle Soup Recipe – Kaffir Lime & Fish Sauce

Hey everyone! If you’re anything like me, a warm, comforting bowl of soup is always a good idea. And this Thai Chicken Noodle Soup? It’s seriously next-level. I first made this when I was craving something bright, flavorful, and a little bit spicy, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the aroma while it simmers is just heavenly. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any noodle soup. It’s a vibrant explosion of Thai flavors – fragrant kaffir lime, savory fish sauce, creamy coconut milk, and a gentle kick from red curry paste. It’s quick enough for a weeknight meal, but special enough to impress guests. Plus, it’s totally customizable to your spice preference!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 8-10 oz rice noodles
• 4 boneless, skinless chicken breasts or thighs (about 500g)
• 3 cups chicken stock (700ml)
• 2 (14 oz / 400ml) cans coconut milk
• 2-3 Tbsp red Thai curry paste
• 3-4 Tbsp fish sauce
• 6-7 kaffir lime leaves
• Splash of vegetable oil
• Cilantro, mint, lime wedges, chilies, bean sprouts, and green onions for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Kaffir Lime Leaves: Origin and Flavor Profile

Kaffir lime leaves (also called makrut lime leaves) are a cornerstone of Thai cuisine. They have an incredibly unique citrusy aroma – think lime, but with floral and slightly spicy undertones. You can usually find them frozen at Asian grocery stores. Don’t skip these! They really make the soup.

Fish Sauce: The Umami Backbone of Thai Cuisine

Don’t be scared of fish sauce! It sounds…intense, but it’s the secret to that incredible umami flavor in Thai dishes. A little goes a long way, so start with the recipe amount and adjust to your taste.

Rice Noodles: Choosing the Right Type

I prefer using medium-width rice noodles for this soup. They hold the broth beautifully. Look for noodles labeled “rice sticks” or “rice vermicelli.”

Coconut Milk: Full-Fat vs. Light

Full-fat coconut milk will give you the richest, creamiest soup. You can use light coconut milk to reduce the fat content, but the flavor won’t be quite as luxurious.

Red Thai Curry Paste: Spice Level and Regional Variations

Red curry paste varies in heat depending on the brand and the chilies used. Start with 2 tablespoons and taste as you go. Some pastes are sweeter, others spicier – it’s all part of the fun!

Step-By-Step Instructions

Alright, let’s make some soup!

1. First, let’s get those noodles ready. Soak the rice noodles in boiling water until they’re soft and pliable. This usually takes about 5-7 minutes. Drain them and rinse under cold water to stop the cooking process. Set aside.
2. In a saucepan, combine the chicken stock, fish sauce, and kaffir lime leaves. Bring to a simmer.
3. Now, add the chicken to the simmering stock. Poach it until it’s cooked through – about 8-10 minutes for breasts, a little longer for thighs (internal temperature of 160°F/71°C for breasts, 170°F/77°C for thighs). Once cooked, remove the chicken and slice it into bite-sized pieces.
4. Strain the poaching liquid, reserving it – this is liquid gold!
5. Heat a splash of vegetable oil in a pot over medium heat. Add the red curry paste and sauté for about a minute, until fragrant. This really wakes up the flavors.
6. Pour in the coconut milk and the reserved poaching liquid. Bring to a gentle boil, stirring occasionally.
7. Taste the broth and adjust the seasoning with more fish sauce if needed. Remember, you can always add more, but you can’t take it away!
8. Add the sliced chicken back into the broth to warm through.
9. Divide the noodles among bowls. Top with the chicken and ladle the hot broth over.
10. Garnish generously with cilantro, mint, lime wedges, chilies, bean sprouts, and green onions.

Expert Tips

A few little things to elevate your soup game:

• Achieving the Perfect Broth Clarity: For a clearer broth, skim off any foam that rises to the surface while simmering.
• Proper Noodle Texture: Don’t overcook the noodles! They should be tender but still have a slight chew.
• Balancing the Sweet, Sour, and Spicy Flavors: This is key to authentic Thai flavor. Adjust the fish sauce (salty/umami), lime juice (sour), and curry paste (spicy) to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Thai Noodle Soup: Substitute the chicken stock with vegetable broth and omit the chicken. Add tofu or mushrooms for protein.
• Gluten-Free Thai Noodle Soup: Double-check that your fish sauce and curry paste are gluten-free. Most are, but it’s always good to check!
• Spice Level Adjustment: My friend, Priya, loves things really spicy, so she adds a finely chopped Thai chili directly to her bowl.
• Festival Adaptations (Songkran, Loy Krathong): During Songkran (Thai New Year) or Loy Krathong (Festival of Lights), I like to add a sprinkle of edible flowers for a festive touch.

Serving Suggestions

This soup is fantastic on its own, but it also pairs well with a side of spring rolls or a fresh papaya salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some of the broth, so you might need to add a little water or stock when reheating.

FAQs

Got questions? I’ve got answers!

What type of chicken is best for this soup?

Chicken breasts are leaner, but thighs are more flavorful and stay tender during poaching. Use whatever you prefer!

Can I make the broth ahead of time?

Absolutely! The broth can be made up to 2 days in advance and stored in the refrigerator.

What can I substitute for fish sauce?

If you really can’t find fish sauce, you can try using soy sauce with a tiny splash of lime juice, but it won’t be quite the same.

How do I know when the rice noodles are perfectly cooked?

They should be tender but still have a slight chew. Test one by biting into it.

Where can I find kaffir lime leaves?

Most Asian grocery stores carry frozen kaffir lime leaves.

Is it possible to adjust the thickness of the soup?

Yes! If you want a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the simmering broth.

Enjoy! I hope this recipe brings a little bit of Thailand to your kitchen. Let me know in the comments how it turns out for you!