Thai Chicken Noodle Soup

Thai Chicken Noodle Soup
4 Reviews
This coconut milk-based soup has just the right amount of spiciness.
20 min
Prep Time
35 min
Total Time
6 servings


2 tablespoons
Land O Lakes® Butter
1 large (1 cup)
onion, thinly sliced
2 tablespoons
chili garlic sauce
1 (14-ounce) can
light coconut milk
1 quart (4 cups)
reduced sodium chicken broth
2 cups
shredded chicken
1 cup
sugar snap peas
1 medium (1 cup)
red bell pepper, thinly sliced
1 tablespoon
fish sauce
2 ounces
thin rice noodles, broken apart
2 tablespoons
lime juice
Chopped fresh cilantro leaves, if desired


  1. Melt butter in saucepan over medium-high heat until sizzling. Add onions; cook 3 minutes or until softened. Stir in garlic sauce; cook 1 minute. Add coconut milk and chicken broth. Cover; cook until mixture just comes to a boil.
  2. Uncover; add chicken, peas, bell pepper, fish sauce, and rice noodles; cook until mixture comes to a boil. Continue cooking 4 minutes or until noodles are softened. Stir in lime juice.
  3. Garnish individual servings with cilantro, if desired.

Recipe Tips

Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and Reviews


This was delicious! I didn't have any chili garlic sauce so just added some garlic and a little Sriracha instead. I also added some other veggies I had on hand, including mushrooms, which were an excellent addition. For me, the cilantro is essential.


This soup is wonderful. Full of flavor without a pinch of salt(I'm sure the fish sauce and garlic chili paste have salt IN them). I made it completely according to the recipe and even my guests who don't like spicy food thought it was delicious. Next time I will probably add 1 more tablespoon of chili garlic sauce just so it has more of a kick. It got milder overnight instead of more spicy. I will most definitely make this again this week. I made sure to NOT substitute any ingredients since another reviewer said to not eliminate the fish sauce and she was right. This soup is a nice twist on regular boring chicken noodle soup. Also, it goes together in less than 10 minutes. I suggest making it right before serving so the veggies are a tad crunchy but the next day it is also just as good, except the veggies are't as crunchy as they could be. Thank you for this awesome soup!


Couldn't wait to try this. Found all the ingredients at my local Kroger even the chili garlic sauce. I substituted edamame beans for the sugar snap peas and left out the red bell pepper which I don't like. Not having used rice noodles before I was unsure about what 2 ounces is supposed to be so may have put more than I should. I enjoy extra spicy foods so went back and put more chili garlic sauce in, of course, that's a personal thing and what is spicy to some is bland to others. I also added more lime juice after I put it in my bowl. Now I am going to search for more recipes to use all these ingredients I bought. lol I highly recommend this recipe. Love Land O Lakes. ( For those who might not know, Land O Lakes makes wonderful Cocoa mixes.)


Very tasty--almost authentic. I used rotisserie chicken from the market to speed things up. Don't ignore the fish sauce--it makes a difference. I probably would use fewer noodles as I really liked the sauce. I'll make this again, maybe substituting shrimp for chicken.


Glad I can help! Chili garlic sauce is a purchased Asian condiment. Check the ethnic section of your supermarket and you should find it.


This looks wonderful and I want to make it, but can you give me a tip on the ingredient "chili garlic sauce"? Is this a store-bought item (because I have not seen it), or a previous recipe from your site? Thank you from a Land O Lakes lover!

Test Kitchen Comment
From: Cindy
Glad I can help! Chili garlic sauce is a purchased Asian condiment. Check the ethnic section of your supermarket and you should find it.
Posted February 04, 2014

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