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Spicy Thai Chicken Noodle Soup

The following recipe and photography were provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at or in her cookbook, One Pan Whole Family.

This Thai version of chicken and noodle is wonderful to make when you have a cold. Unlike its “liquid penicillin” traditional version, this soup is so spicy it will surely clear your sinuses, so if you are sensitive to spice, cut back on the curry paste.

It’s that easy: Lemongrass adds a wonderful citrusy note to this soup. It can be found with packaged herbs in the produce section and has a “bulby” root end which can be trimmed and then thinly sliced. It’s tough and chewy, so I like to simmer it with the broth to get the flavor and then discard it along with the ginger.

Interested in more worldly soups? Click here to discover more.

Spicy Thai Chicken Noodle Soup
Spicy Thai Chicken Noodle Soup



  • 6 oz. flat rice noodles
  • 1 thumb-sized piece of gingerroot, peeled and cut into thin slices
  • 2 large stalks lemongrass, bulb end thinly sliced
  • 8 oz. mushrooms, thinly sliced
  • 6 cups chicken stock
  • 1 13.5-oz can unsweetened coconut milk
  • 1-2 Tbsp. Thai red curry paste (careful, it’s hot)
  • 1 lb. boneless skinless chicken breast, cut into bite-size pieces
  • 1/4 cup lime juice
  • 2 Tbsp. brown sugar
  • 2 tsp. fish sauce
  • 1/4 cup packed whole basil leaves


  1. In a large pot, bring 4 quarts of water to a boil. Add the noodles and cook for 3 minutes or until noodles are just tender. Drain and rinse under cold water. Set aside.
  2. On a large cutting board, peel and slice the ginger, lemongrass and mushrooms in separate piles.
  3. In a large pot over medium heat, combine the chicken stock, ginger and lemongrass. Bring to a boil and reduce the heat to low and simmer for 10 minutes. Add the coconut milk and chile paste and cook for another 5 minutes. Strain the broth and discard the ginger and lemongrass.
  4. Return the broth to the pot and bring back to a simmer over medium heat and add the chicken and mushrooms. Cook for another 5 minutes or until just cooked through.
  5. Add the lime juice, brown sugar, fish sauce, and basil leaves. Taste and adjust the seasoning with more lime, sugar or fish sauce.
  6. Divide the noodles among 6 large, heated serving bowls and ladle the hot soup over the noodles. Serve hot.

Spicy Thai Chicken Noodle Soup

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Carla Snyder in her kitchen
By Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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