My famous Thai Peanut Sauce makes this the BEST and EASIEST Thai Noodle Soup recipe! It’s made in just one pot in 20 minutes for a quick and delicious dinner!

This soup is made with a delicious mix of vegetables, making it vegetarian. It can also be made with chicken for some added protein. It’s a great gluten free meal and perfect for weeknight dinners because it really is SO EASY to make!

Overhead image of a bowl of Thai noodle soup topped with diced green onions and fresh cilantro

A big bowl of noodles is truly the key to my heart! Lo mein noodles, spaghetti noodles, ramen noodles, you name the noodle and I’m there!

Thai food, and in particular this Thai Peanut Sauce, is also on the top of my list of most loved foods!

This sauce is so versatile. It can be used in stir fries, drizzled over buddha bowls or cooked with meatballs! And today, I’m using it to make soup!

When the base of a soup is the BEST Thai peanut sauce ever, you really can’t go wrong! And once you’ve made the sauce (in just 10 minutes!) almost all of the work is already done.

Simply combine the peanut sauce with boiling broth, toss in some veggies and simmer. Add the noodles, simmer a little longer and boom, dinner is served!

This soup is like comfort food at it’s finest. Warm, flavorful soup, combined with a big bowl of noodles, sign me up for this every night of the week!

Chopsticks pulling noodles out of a bowl of soup

How to make Thai Noodle Soup

  • Bring vegetable or chicken broth to boil in a large pot on the stove.
    • Note: if making this soup vegetarian, you’ll want to use a vegetable broth. Chicken stock can also be used in place of the broth.
  • Add Thai peanut sauce to the broth and stir to combine.
  • Reduce the heat to a simmer and add mushrooms, bell peppers and onions.
    • Note: other vegetables, like baby bok choy or small cauliflower or broccoli florets can be used in the soup instead of, or in addition to the recommended vegetables.
  • Simmer over medium high heat fo 5 minutes.
  • Add noodles to the pot and cook for an additional 4-5 minutes, or adjust the time according to package directions.
    • Note: the noodles used in this soup could be rice noodles, ramen noodles or lo mein noodles. Depending on the type of noodle used, you may have to adjust the time that the noodles simmer in the soup before serving.
  • Ladle the soup from the soup pot into bowls and add toppings like diced green onions, fresh cilantro and chopped peanuts. I also like to serve lime wedges on the side to squeeze a little lime juice on top of the soup.

Can I add chicken to the soup?

Yes, it’s easy to turn this recipe into a Thai Chicken Noodle Soup! Simply add small cubes of raw chicken breasts into the soup at the same time as the vegetables. The chicken will cook in the simmering broth.

You could also use already cooked, shredded rotisserie chicken. To do this, simply add the shredded chicken into the soup for the last 2-3 minutes of cooking time.

Is Thai Noodle Soup spicy?

This soup has just a hint of spice from the Thai peanut sauce, but would definitely not be considered spicy.

If you’d like to spice it up, I recommend adding 1-2 tbsp of sriracha to the soup with the Thai peanut sauce. You can also top the soup with fresh sliced jalapenos or thai chilies for extra spice.

Bowl of thai noodle soup with large red pot behind it

Looking for more easy Thai recipes? Try these 5 favorites!

  1. 15 Minute Vegetarian Pad Thai
  2. Thai Yellow Curry
  3. The BEST Drunken Noodles
  4. Thai Coconut Soup with Potstickers
  5. Thai Beef Noodle Bowl
Noodle soup in bowl with brown chopsticks
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Thai Noodle Soup

My famous Thai Peanut Sauce makes this the BEST and EASIEST Thai Noodle Soup recipe! It's made in just one pot in 15 minutes for a quick & delicious dinner!
Servings: 4 people
Prep Time: 20 mins
Total Time: 20 mins
Author: Whitney Bond
Course: Main Course, Soup
Cuisine: Thai

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 on the stove over high heat and bring to a boil.
  • Stir in the Thai peanut sauce.
  • Reduce the heat to a simmer over medium high heat.
  • Add the mushrooms, bell pepper and onions.
  • Simmer over medium high heat for 5 minutes.
  • Add the noodles and cook for an additional 4-5 minutes over medium high heat.
  • Ladle into bowls and add the optional toppings of your choice.

Notes

  • Small cubes of raw chicken can be added to the soup at the same time as the vegetables and will cook in the soup. 
  • Chicken broth can be used instead of vegetable broth if you do not need to make the recipe vegetarian.
  • To spice up the soup, 2 tbsp sriracha can be added with the Thai peanut sauce or raw sliced jalapenos or Thai chilies can be added on top of the soup.

Nutrition Facts

Calories 628kcal (31%)Carbohydrates 69g (23%)Protein 16g (32%)Fat 35g (54%)Saturated Fat 16g (80%)Sodium 2037mg (85%)Potassium 832mg (24%)Fiber 5g (20%)Sugar 21g (23%)Vitamin A 3470mg (69%)Vitamin C 53mg (64%)Calcium 80mg (8%)Iron 4mg (22%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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