Thai Coconut Chicken Noodle Soup

  • Prep Time: 10m
  • Cook Time: 45m
  • Total Time: 55m
  • Serves: 10 people
  • Category:


  • 1 pound chicken breasts, sliced into strips
  • 4 cups chicken broth
  • 4 cups water
  • 1 stalk lemongrass, crushed
  • juice of 1 lime
  • 1 can of coconut milk (full fat or light)
  • 4 -inch piece of ginger root
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 package rice noodles (also called pad thai noodles or rice sticks)
  • 1 red bell pepper, sliced
  • 1 package mushrooms (I like to use mixed wild mushrooms but you can use any kind)
  • cilantro, lime, and chile oil for garnish


  1. In a large pot combine the broth, water, ginger, lemongrass, sugar, lime juice, and fish sauce.
  2. Bring to a rolling boil and simmer for 30 minutes.
  3. Bring back to boil and add chicken, stirring at a rolling boil.
  4. When chicken is cooked through, add mushrooms and bell pepper.
  5. Soak rice noodles in a bowl until they soften.
  6. Add rice noodles. Stir until they are al dente. Turn down heat to simmer.
  7. Add can of coconut milk. Stir until thoroughly incorporated.
  8. Serve with lime wedges, cilantro and chile oil.

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