My famous Thai Peanut Sauce turns this into the simplest and most flavorful Thai Noodle Soup you can make. Prepared in a single pot, it comes together in about 20 minutes—perfect for busy weeknights when you want something warm, comforting, and bright.
This version is naturally vegetarian thanks to the vegetable broth and a mix of vibrant vegetables, but it’s also easy to add chicken for extra protein. It’s gluten-free if you choose rice noodles, and the savory, slightly sweet peanut base makes the broth rich without being heavy.
Table of contents
- How to make Thai Noodle Soup
- Add chicken to the soup
- Is it spicy?
- More easy Thai recipes
A steaming bowl of noodles is hard to beat—whether it’s lo mein, ramen, or rice noodles. Combine that noodle comfort with the bold, nutty flavor of a well-made Thai peanut sauce and you’ve got a recipe that’s fast, satisfying, and versatile.
The peanut sauce I recommend is rich, tangy, and slightly sweet, providing a deep flavor base for this soup. Once you prepare that sauce—an easy 10-minute step if you don’t already have a jar—the rest of the soup comes together quickly: warm broth, a handful of vegetables, and your favorite noodles make a bright and comforting bowl in under half an hour.
This soup is an excellent weeknight dinner because it’s forgiving and customizable. Swap in different vegetables, use leftover cooked chicken, or add extra spice. Serve with fresh cilantro, chopped peanuts, green onions, and a wedge of lime to brighten the flavors right before eating.
How to make Thai Noodle Soup
- Bring the vegetable or chicken broth to a boil in a large pot.
- Note: use vegetable broth to keep the recipe vegetarian. Chicken broth works well if you prefer a meat-based broth.
- Whisk in the Thai peanut sauce until the broth is smooth and evenly flavored.
- Lower the heat to a simmer and add sliced mushrooms, diced red bell pepper, and diced onion.
- Note: you can also add baby bok choy, small cauliflower or broccoli florets, snap peas, or shredded carrots—use what you like or have on hand.
- Let the vegetables simmer for about 5 minutes so they soften and release their flavor into the broth.
- Add your noodles and cook for 4–5 minutes more, or follow the package directions for the noodle type you choose.
- Note: rice noodles, ramen, or lo mein will all work; adjust cooking time to avoid overcooked noodles.
- Ladle the soup into bowls and garnish with diced green onions, fresh cilantro, and chopped peanuts. Serve lime wedges on the side to squeeze over each bowl for brightness.
Add chicken to the soup
To make a Thai Chicken Noodle Soup, add small cubes of raw chicken breast at the same time as the vegetables. The chicken will cook through while the broth simmers. Another quick option is to stir in shredded, pre-cooked rotisserie chicken during the last 2–3 minutes of cooking, just long enough to heat it through without drying it out.
Is it spicy?
This soup has a gentle warmth from the peanut sauce and is not overly spicy by default. If you prefer more heat, stir in 1–2 tablespoons of sriracha when you add the peanut sauce, or top each bowl with thinly sliced jalapeños or fresh Thai chilies for adjustable heat at the table.
More easy Thai recipes
If you love quick Thai flavors, try other simple favorites that pair well with this soup. Look for stir-fries, curries, and noodle dishes that use the same pantry staples—peanut sauce, coconut milk, fish sauce, lime, and fresh herbs—to keep dinnertime streamlined and delicious.
Thai Noodle Soup
4
people
20 minutes
20 minutes
Whitney Bond
Ingredients
- 6 cups vegetable broth, or chicken broth
- 2 cups Thai peanut sauce
- 8 oz crimini mushrooms, sliced
- 1 cup red bell pepper, medium dice
- 1 cup onion, medium dice
- 6 oz rice noodles, or ramen noodles
Optional Toppings
- cilantro
- green onion
- chopped peanuts
- lime wedges, for juicing into the soup
Instructions
- Add the vegetable broth to a large pot over high heat and bring it to a boil.
- Stir in the Thai peanut sauce until fully incorporated.
- Reduce the heat to a medium-high simmer.
- Add the mushrooms, bell pepper, and onion to the simmering broth.
- Simmer for about 5 minutes, until the vegetables are tender-crisp and fragrant.
- Stir in the noodles and cook another 4–5 minutes, or until they reach your preferred doneness.
- Ladle the soup into bowls and finish with optional toppings like cilantro, green onions, chopped peanuts, and a squeeze of lime.
Notes
- Add small cubes of raw chicken with the vegetables; they will cook in the simmering broth.
- Use chicken broth instead of vegetable broth if you prefer a non-vegetarian base.
- To increase the heat, add up to 2 tablespoons of sriracha to the broth or top each bowl with sliced jalapeños or fresh Thai chilies.
Nutrition Facts
Calories
628
kcal
(31%)
Protein: 16 g (32%)
Fat: 35 g (54%)
Sodium: 2037 mg (85%)