The Cozy Coconut Chicken Noodle Soup You’ll Crave All Fall

Hello and welcome to Kelly’s Kitchen! As fall slowly settles in, I’ve been reaching for cozy recipes that still feel light and fresh. Today’s dish, Coconut Chicken Noodle Soup, is exactly that. Infused with Thai-inspired flavors—coconut milk, lime, cilantro, and ginger—this soup is warming yet refreshing. It’s quick to put together with the help of rotisserie chicken, and it’s loaded with hearty mushrooms, sweet red bell peppers, and chewy rice noodles. Whether it’s warm outside or you’re craving comfort food, this recipe is a bowl full of savory goodness.

Coconut Chicken Noodle Soup Ingredients

This soup comes together just like most other soups. We will sauté most of the veggies, then add our broth, coconut milk, and fish sauce. Bring it to a boil and add the rest, basically. It helps to have at least the chicken prepped ahead of time. I pulled all the meat from a small rotisserie chicken the day before.

• 2 tbsp. Grapeseed or Vegetable Oil
• 1 cup Quartered Mushrooms
• 1 Small Onion, diced
• Pinch of Kosher Salt, plus more to taste
• 2 tbsp. Grated Fresh Ginger
• 1 tsp. Red Pepper Flakes (or more to your taste)
• 6 cups Low Sodium Chicken Broth
• 1 14-oz. can Unsweetened Coconut Milk
• 2 cups Chopped or Coarsely Shredded Chicken
• 2 tbsp. Fish Sauce
• 4-6 oz. Rice Noodles
• 1 Red Bell Pepper, sliced into strips
• 3 tbsp. Fresh Lime Juice
• 1/4 cup Chopped Cilantro
• Toppings
• Sliced Scallions
• Lime Wedges
• Chili Garlic Sauce (highly recommended)
• Cilantro Leaves

How to Prepare Coconut Chicken Noodle Soup

Step 1

Over medium-high heat, drizzle about 2 tablespoons of vegetable or grapeseed oil into a Dutch oven or other large pot. Toss in the diced onion, quartered mushrooms, and about 1 teaspoon (or more if you like it spicy) red pepper flakes. Grate about 2 tablespoons of fresh ginger right into the pot. Sprinkle the mix with a good pinch of kosher salt and stir occasionally until the veggies soften.

✨Pro Tip ✨

I keep a big hunk of ginger in a zipper lock bag in the freezer. It keeps my ginger longer, and it makes grating it really easy.

Step 2

Add 6 cups of low-sodium chicken broth to the pot. Then add the can of unsweetened coconut milk. Stir to combine and bring to a low boil.

Step 3

Add the shredded chicken and the fish sauce. Let the soup come back up to a boil, then add the rice noodles, then reduce the heat to keep at a simmer.

Step 4

Add the strips of red bell pepper and let the soup simmer until the noodles are cooked. About 5 minutes. 

Step 5

Then, cut the heat and stir in the lime juice and the chopped cilantro. Stir to fully mix in the lime juice and the cilantro. Then taste for seasoning. I ended up adding two heavy pinches of kosher salt.

Step 6

Once you have the seasoning adjusted to your liking, ladle portions into bowls. 

Finishing Touches

Top the soup with sliced scallions, more cilantro, and lime wedges if you like. I added sliced scallions and a heavy dollop of Vietnamese chili garlic sauce for extra heat and savory garlic flavor.

A soup like this checks all the boxes: comforting, bright, and full of layers of flavor. The coconut milk brings richness, lime keeps it fresh, and chili garlic sauce adds just the right kick. I love this recipe because it feels cozy enough for fall but light enough for warmer days too. If you’re looking for more Thai-inspired dishes, try my Thai Larb Salad – another recipe that’s guaranteed to satisfy. Thanks so much for joining me today; I hope your Sunday is as warm and nourishing as this Coconut Chicken Noodle Soup. Until next time, take care and be well! xo Kelly

Key Equipment & Ingredients

• 2 tbsp. Grapeseed or Vegetable Oil
• 1 cup Quartered Mushrooms
• 1 Small Onion diced
• Pinch of Kosher Salt plus more to taste
• 2 tbsp. Grated Fresh Ginger
• 1 tsp. Red Pepper Flakes or more to your taste
• 6 cups Low Sodium Chicken Broth
• 1 14- oz. can Unsweetened Coconut Milk
• 2 cups Chopped or Coarsely Shredded Chicken
• 2 tbsp. Fish Sauce
• 4-6 oz. Rice Noodles
• 1 Red Bell Pepper sliced into strips
• 3 tbsp. Fresh Lime Juice
• 1/4 cup Chopped Cilantro
• Toppings
• Sliced Scallions
• Lime Wedges
• Chili Garlic Sauce highly recommended
• Cilantro Leaves

• Over medium-high heat, drizzle about 2 tablespoons of vegetable or grapeseed oil into a Dutch oven or other large pot. Toss in the diced onion, quartered mushrooms, and about 1 teaspoon (or more if you like it spicy) red pepper flakes. Grate about 2 tablespoons of fresh ginger right into the pot. Sprinkle the mix with a good pinch of kosher salt and stir occasionally until the veggies soften.

• Add 6 cups of low-sodium chicken broth to the pot. Then add the can of unsweetened coconut milk. Stir to combine and bring to a low boil.

• Add the shredded chicken and the fish sauce. Let the soup come back up to a boil, then add the rice noodles, then reduce the heat to keep at a simmer.

• Add the strips of red bell pepper and let the soup simmer until the noodles are cooked. About 5 minutes.

• Then, cut the heat and stir in the lime juice and the chopped cilantro. Stir to fully mix in the lime juice and the cilantro. Then taste for seasoning. I ended up adding two heavy pinches of kosher salt.

• Once you have the seasoning adjusted to your liking, ladle portions into bowls.

• Top the soup with sliced scallions, more cilantro, and lime wedges if you like. I added sliced scallions and a heavy dollop of Vietnamese chili garlic sauce for extra heat and savory garlic flavor.

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About The Author

Kelly Djalali

Kelly is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, joins Beth for Fridays with Oscar and shares a new recipe on Sunday.

She’s 48, 5’0, and a petite 0/XS.

Kelly also has a food blog called Djalali Cooks, which you can find by clicking the world icon below.