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Thai Chicken Noodle Soup

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Thai Chicken Noodle Soup

Thai Chicken Noodle Soup

Jessica Braider
This tangy, aromatic soup recreates delicious Thai flavors with ingredients available in most supermarkets.
5 from 1 vote
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish, Soup
Cuisine Thai
Servings 6 servings


  • 1 Tbsp. canola or vegetable oil
  • 2 cloves garlic minced, about 1 tsp.
  • 1 lb. boneless skinless chicken breast or extra-firm tofu cut into 1/2-inch pieces
  • 3/4 tsp. ground turmeric
  • 1/4 tsp. cayenne pepper optional
  • 6 cups reduced-sodium chicken or vegetable broth (or use any variety)
  • 3/4 cup light unsweetened coconut milk
  • 1 - 2 lime juice only, 3 Tbsp.
  • 3 Tbsp. smooth natural peanut butter or other nut or seed butter
  • 2 cups thin egg noodles (use wheat/gluten-free noodles if needed)
  • 1 Tbsp. sugar
  • 2 Tbsp. fresh cilantro chopped (optional)


  • In a large stockpot, heat the oil over medium heat. Add the garlic and stir-fry it for 1 minute until it is a light golden color and fragrant.
  • Add the chicken or tofu, turmeric and cayenne (optional) and stir-fry it for 3 - 4 minutes until the chicken is partially cooked.
  • Add the broth, coconut milk, lime juice, peanut butter and noodles. Bring the soup to a low boil, partially cover the pot, and simmer the soup for 15 minutes. Stir in the sugar and cilantro (optional), and serve it hot.

Slow Cooker Directions

  • Omit the oil. Combine all the ingredients except the noodles in a slow cooker, and cook on low for 6 - 8 hours or on high for 3 - 4 hours. Add the noodles and cook on high for 30 - 45 minutes more or until the noodles are tender. If you prefer to use pre-cooked chicken, you can cook the soup without the chicken on low for up to 10 hours (don’t use the high setting), then add the chicken when you add the noodles. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Peel the garlic, cut the chicken or tofu and refrigerate the chicken, juice the limes, chop the cilantro if using.
Scramble Flavor Booster: Double the cayenne pepper and use extra cilantro.
Tip: Most of us lead pretty busy lives. If you find that you need to eat while on the go (like in the carpool line or at your desk at work), try to be prepared with healthy options like whole grain crackers and low fat cheese, nuts, and grab and go fruits like apples or bananas. This will keep you away from the vending machines or drive-thrus later!
Nutritional Information Per Serving (% based upon daily values): Calories 300, Total Fat: 15g, 23%; Saturated Fat: 8g, 40%; Cholesterol: 55mg, 18%; Sodium: 470mg, 20%; Total Carbohydrate: 16g, 5%; Dietary Fiber: 3g, 12%; Sugar: 4g; Protein: 24g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Gluten-Free, Kosher, Low Sodium, Main Dish, Slow Cooker, Soups & Stews, Spring, Summer, Vegan, Vegetarian, Winter
Tried this recipe?Let us know how it was!
Recipe Rating

Tito Sweetcheeks

Monday 27th of March 2023

This recipe got me poopen farten fr dawg, I got the poopen farten from this thing, the egg noodles came to life and got me more twisted than a white dude's dreads at burning man, got me talking in emojis, looking like a wingadinga.

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