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Thai Chicken Udon Noodle Soup
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5 from 2 votes

Thai Chicken Udon Noodle Soup

Spicy Thai Chicken Udon Noodle Soup is a delicious way to ring in the New Year!
Course Soup
Cuisine Asian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 2 tablespoons coconut oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 12- ounces thinly sliced boneless chicken breasts
  • 1 jalapeno pepper minced
  • 1 teaspoon fish sauce
  • 2 tablespoons low sodium Tamari or soy sauce
  • 1-2 tablespoons green curry paste
  • 1 14- ounce lite coconut milk
  • 6 cups chicken broth
  • 8- ounces fresh spinach
  • 2 packages either chicken or original flavored Fortune Brand udon noodles with seasoning packets
  • 1 bunch green onions thinly sliced.


  • In a large soup pot over medium heat, add the coconut oil, garlic, and ginger. Saute for about 3 minutes or until the ginger and garlic soften, stirring constantly to avoid browning.
  • Add the chicken, jalapeno, fish sauce, tamari, green curry paste, and the seasoning packets included with the noodles. Stir to combine well.
  • Pour in the coconut milk and chicken broth. Simmer uncovered over medium-low heat for 15-20 minutes or until the chicken is cooked through.
  • Add the udon noodles and the spinach and continue to cook for approximately 3-5 minutes or until the noodles are cooked through and easily separate.
  • Serve immediately and top with thinly sliced green onions.


Green Curry paste has some good heat to it! Adjust to taste. I made all my batches with 2 tablespoons and it was a perfect heat level for me!
If "lite" coconut milk is unavailable, use regular coconut milk. The soup with is thicker and richer. I made it both ways and preferred the lighter version. Your choice on this one!