10 Minutes Cooking > Quick Soups > Hot Soups > Quick Thai chicken soup

10-Minute Thai Chicken Noodle Soup

A flavorful and satisfying Thai chicken noodle soup that's ready in just 10 minutes! Perfect for a quick and healthy lunch or dinner.

Prep Time
2 minutes
Cook Time
8 minutes
Servings
2
Ingredients
  • 4 cups Chicken Broth
  • 1 cup Cooked Chicken Breast
  • 2 oz Rice Noodles
  • 1 tbsp Soy Sauce
  • 1 tbsp Lime Juice
  • 1 tsp Ginger
  • 1 clove Garlic
  • 1/4 tsp Red Pepper Flakes
  • 2 Green Onions
  • 2 tbsp Cilantro

Step 1: Prepare the Broth

In a medium saucepan, bring the chicken broth to a simmer over medium-high heat. Add the grated ginger, minced garlic, and red pepper flakes. Stir well to combine the flavors.

Step 2: Cook the Noodles

Add the rice noodles to the simmering broth. Cook according to the package directions, usually about 3-5 minutes, or until the noodles are tender. Make sure the noodles don't stick together by gently stirring occasionally.

Step 3: Add Chicken and Seasonings

Stir in the shredded cooked chicken breast, soy sauce, and lime juice. Heat through for about 1 minute. Taste and adjust seasonings as needed. Add more red pepper flakes for extra heat.

Step 4: Garnish and Serve

Ladle the soup into bowls and garnish with sliced green onions and chopped cilantro. Serve immediately and enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 50; Protein: 5g; Fat: 1g; Carbohydrates: 5g

Other Considerations for Nutrition

This soup is relatively low in calories and fat. Adjust sodium content by using low-sodium chicken broth and soy sauce.

← 10-Minute Spicy Carrot Ginger Soup 10-Minute Tofu Miso Soup →

FAQ

  • Can I use other types of noodles?

    Yes, you can substitute rice noodles with other types of noodles like ramen or egg noodles. Just adjust the cooking time accordingly.
  • Can I use rotisserie chicken?

    Absolutely! Rotisserie chicken is a great shortcut for this recipe. Just shred the meat and add it to the soup.
  • Can I add vegetables to this soup?

    Yes, you can add quick-cooking vegetables like spinach, bean sprouts, or mushrooms to the soup during the last minute of cooking.