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Thai Coconut Chicken Noodle Soup (One-Pot!)

This Thai Coconut Curry Soup is a cozy, flavorful, freezer-friendly, one-pot wonder of a meal that you will not want to stop eating!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings


  • 1 TBSP olive oil sub coconut oil
  • 1/2 onion chopped
  • 2 clove garlic minced or grated
  • 1 inch ginger minced or grated
  • 1 TBSP red curry paste sub green curry paste
  • 16 oz chicken breast chopped small, sub chicken thigh
  • salt and pepper to taste
  • 15 oz canned coconut milk
  • 3 cups chicken broth sub veggie broth or water
  • 1 TBSP curry powder
  • 2 TBSP soy sauce
  • 8 oz mushrooms sliced
  • 1 zucchini chopped into half moons
  • 6 oz noodles I used rice ramen noodles
  • 2 lime 1 chopped in half, 1 chopped in wedges
  • 1 bunch cilantro chopped, for soup and garnish
  • 2 tsp sriracha optional if you like heat, plus more to taste


  • Add the oil to a large dutch oven or stockpot over medium heat. After a minute or two, add the onions and saute for 3-5 minutes, until they're fragrant and translucent. Add the garlic, ginger and curry paste and mix well. Cook for 2-3 more minutes.
  • Add the chopped chicken breast with salt and pepper and mix well to coat the pieces in the paste mixture. Add a little more oil if the pan seems dry. Cook the chicken over medium heat, stirring often, until it's no longer pink on the outside - about 7-10 minutes. It will continue to cook through as the soup cooks, so don't worry if it's not fully cooked through yet.
  • Add the canned coconut milk, broth, curry powder and soy sauce to the pot. Stir well and bring to a boil. Cover and reduce to a simmer, cook for 10 minutes.
  • After 10 minutes, bring up the heat add the zucchini, mushrooms and noodles. Cook covered for another 5-10 minutes, until the noodles are cooked through (it depends on what kind you use!). Stir occasionally to avoid the noodles sticking together.
  • Turn off the heat and squeeze both halves of the lime over the soup. Stir in 2/3 of the cilantro.
  • Taste the soup. If it needs more salt, add more soy sauce (1 TBSP at a time) or salt (1/4 tsp at a time). If you want more curry flavor, add more curry powder 1 tsp at a time. If it's too lime-y, add 1-2 tsp sugar or honey. To add heat, add a little sriracha or cayenne.
  • Divide the soup between 4 meal prep containers. Note that you can freeze extra servings! Top with cilantro and lime wedges. Let the soup cool for 30-60 mins before storing.