This Quick Thai Chicken Noodle Bowl is absolutely delicious! The noodle broth comes together so easily and packs in so much flavour.
It’s one of those recipes I love having on hand when I want something quick, comforting and full of goodness. It’s also perfect if you feel a little sniffle coming on. There’s something so comforting about a warm bowl of noodles and a flavour-packed broth when you’re feeling under the weather.
This is a proper one-pot wonder, too. You can have dinner on the table in less than thirty minutes, which makes it perfect for those busy days when you don’t have hours to spend in the kitchen.
The kids love this one too, which is always a win in our house! It’s tasty, filling and easy to eat, making it a great family-friendly dinner.
It’s also a brilliant weekend lunch. If you’ve spent the morning standing on the sidelines, cheering on the kids in the cold, this is exactly the kind of hearty lunch you’ll want to come home to.
A big steaming bowl of noodles, tender chicken and delicious broth is the perfect way to warm up after a busy morning.
Quick, comforting and packed with flavour, these Thai Chicken Noodles are sure to become a family favourite.
Why You’ll Love These Thai Chicken Noodles
- Ready in under 30 minutes – Perfect for busy weeknights when you need dinner on the table quickly.
- One-pot wonder – Everything cooks together in one pot, keeping the washing up to a minimum.
- Packed with flavour – The Thai-inspired broth brings plenty of delicious flavour without needing hours of cooking.
- Family-friendly – My kids love this one, making it an easy dinner the whole family can enjoy.
- Perfect when you’re feeling under the weather – A warm, comforting bowl of noodles and broth is just what you need when a sniffle starts.
- Great for lunch – It makes a hearty weekend lunch, especially after a busy morning outdoors.
- Cosy and comforting – There’s nothing better than a steaming bowl of noodles on a chilly day.
- Easy to customise – Add your favourite vegetables, adjust the spice or use whatever noodles you have in the cupboard.
These Quick Thai Chicken Noodles are the perfect combination of quick, easy and delicious. They’re ready in under thirty minutes, packed with flavour and only need one pot.
Whether you’re looking for an easy weeknight dinner or a hearty weekend lunch, this recipe has you covered. It’s a family favourite in our house and one I know I’ll make again and again.
For me, making dinner fun and less stressful is so important. Recipes like this give me more time to enjoy the people I’m cooking for, rather than spending hours in the kitchen.
So grab a bowl, pile in those noodles and enjoy a warm, comforting meal with the people you love. Don’t forget to tag @littlelou cooks with a your noodle slurping pictures!
Quick Thai Chicken Noodle Bowl
Equipment
Ingredients
- 2 tsp olive oil
- 2 chicken breasts thinly sliced
- 1 onion finely sliced
- 2 garlic cloves crushed
- 1 tbsp grated fresh ginger
- 1 red pepper thinly sliced
- 2 carrots cut into thin matchsticks
- 1 litre hot chicken stock
- 400 ml light coconut milk
- 2 tbsp Thai red curry paste use mild if cooking for children
- 1 tbsp soy sauce
- Juice of 1 lime
- 150 g dried egg noodles
- 2 large handfuls baby spinach
- Fresh coriander to serve (optional)
- Lime wedges to serve
Instructions
- Heat the sesame oil in a large saucepan over a medium heat. Add the chicken and cook for 4–5 minutes, stirring occasionally, until lightly browned.
- Add the onion, garlic and ginger and cook for 2 minutes, until softened and fragrant.
- Stir in the red pepper and carrots, then add the Thai red curry paste and cook for 1 minute.
- Pour in the chicken stock, coconut milk and soy sauce. Bring to the boil, then reduce to a gentle simmer for 8–10 minutes.
- Add the noodles and cook according to the packet instructions, usually 4–5 minutes.
- Stir through the baby spinach until just wilted, then squeeze in the lime juice.
- Taste and adjust the seasoning if needed.
- Ladle into bowls and finish with fresh coriander and extra lime wedges, if using.
- Tips:-Rotisserie chicken works brilliantly for an even quicker dinner, simply stir it in during the last few minutes of cooking.-Add sweetcorn, mushrooms or sugar snap peas for extra vegetables.-If serving younger children, reduce the amount of Thai curry paste and let adults add extra at the table.-Delicious served with extra fresh herbs and a drizzle of chilli oil for grown-ups.
- Storage: Store in an airtight container in the fridge for up to 2 days.If making ahead, store the noodles separately from the soup to stop them becoming too soft. Not suitable for freezing once the noodles have been added.
