Thai Coconut Chicken Noodle Soup

Nothing smells better than a steaming bowl of chicken broth infused with spicy ginger, coconut milk, kaffir lime leaves, fish sauce, red curry paste, galangal, lime juice, and topped with fresh cilantro.

This Thai Coconut Chicken Noodle Soup is all about the infused broth. 

Thai Coconut Chicken Noodle Soup Ingredients

After visiting a great Thai restaurant in DC over Christmas, I’ve been wanting to make a Thai-inspired soup. This is what I came up with. 

Ginger Infused Broth

This recipe is a very, very loose interpretation of the traditional soup, Tom Ka Gai.  I cannot stress the word loose and roughly inspired enough. This is not traditional by any means. 

Thai Coconut Chicken Noodle Soup

Since this soup doesn’t include all that many ingredients, I strongly urge you not to substitute or leave out any of the ingredients.

Fresh kaffir lime leaves and dried (or even better, fresh!) galangal, an Asian aromatic root similar to ginger, can be found at Asian supermarkets and some Whole Foods locations. 

Thai Coconut Chicken Noodle Soup

Thai Coconut Chicken Noodle Soup

Thai Coconut Chicken Noodle Soup

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Yield: 4 - 5 servings
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Thai Coconut Chicken Noodle Soup - chicken broth infused with spicy ginger, coconut milk, kaffir lime leaves, and red curry paste and paired with soba noodles.
Kaffir lime leaves and dried (or fresh) galangal can be found at Asian supermarkets and some Whole Foods locations.

Ingredients

  • 2 quarts low-sodium chicken broth
  • 4 ounces dried soba noodles
  • 2 inch chunk fresh ginger peeled and roughly chopped
  • 5 fresh kaffir lime leaves torn
  • 2 teaspoons dried galangal root
  • 1½ teaspoons Thai red curry paste
  • 1 teaspoon fish sauce
  • ⅛ teaspoon ground cayenne pepper
  • 1⅓ cups (320 mL) light canned coconut milk
  • 1 (8 oz) large boneless chicken breast cut into ½-inch pieces
  • fresh lime wedges
  • cilantro leaves for garnish

Instructions 

  • Add chicken stock to large soup pot, bring to a boil and reduce by half. Meanwhile, bring a separate large pot of water to a boil. Season generously with salt. Add the soba noodles and cook until al dente (just firm to bite). Drain and rinse noodles under cold water. Allow to drain and set aside in a bowl.
  • Add the ginger, kaffir lime leaves, and galangal to the reduced broth and reduce heat to very low simmer. Simmer broth for 15 minutes then strain broth into another large soup pot (or alternatively, combine these ingredients in a cheesecloth sachet and tie). Return strained broth to heat and season to taste.
  • Whisk in the red curry paste, fish sauce, cayenne pepper, and coconut milk. Place over low heat (not simmering, but very hot) and add the chicken, stirring occasionally, until it is almost cooked. Add the cooked soba noodles and cook just until the chicken is tender.
  • Stir in the juice of half a lime. Serve soup piping hot, garnished with cilantro, along with lime wedges for squeezing.

Tips for Success: 

  • Kaffir lime leaves and dried (or fresh) galangal can be found at Asian supermarkets and some Whole Foods locations.
Serving: 1serving, Calories: 217kcal, Carbohydrates: 19g, Protein: 27g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Cholesterol: 48mg, Sodium: 331mg, Fiber: 1g, Sugar: 7g
Author: Laura / A Beautiful Plate
Course: Soups and Stews
Cuisine: Asian