Bihun Soup Recipe: Slippery Rice Noodles in Savory Coconut Broth

This bihun soup recipe delivers the perfect balance of silky rice noodles and rich coconut broth that’s both comforting and deeply flavorful.

The key lies in achieving that signature slippery texture in the noodles while building a broth that’s aromatic with lemongrass, galangal, and kaffir lime leaves—each ingredient playing a precise role in creating harmony.

I’ve perfected this version after countless batches, ensuring the broth stays velvety without turning greasy, and the noodles maintain their signature chew while absorbing the savory depth.

The recipe begins with a fragrant coconut broth, simmered low and slow to develop layers of flavor from fresh herbs and spices.

You’ll cook the bihun noodles just until they’re tender yet still hold their shape, then combine them with the broth, protein (whether it’s shrimp, chicken, or tofu), and vegetables like bean sprouts or Thai basil. The final touch?

A squeeze of lime and a sprinkle of fresh herbs to brighten the dish and elevate every spoonful.

What you’ll end up with is a restaurant-quality soup that’s creamy, aromatic, and perfectly balanced—neither too heavy nor too light. The slippery rice noodles glide through the broth, while the protein and vegetables add texture and substance.

It’s the kind of dish that feels indulgent yet light enough for any meal, from a weeknight dinner to a special gathering.

Serve it piping hot with extra lime wedges and fresh herbs on the side, ready to customize each bowl to taste. This recipe adapts effortlessly to dietary preferences, making it versatile enough to satisfy everyone at the table. Let’s get started—your taste buds will thank you.

Ingredients for bihun soup

Silky noodles meet aromatic coconut broth—here's what you'll need for perfect bihun soup every time.

The noodles are non-negotiable—bihun rice noodles with that signature slippery texture. Asian grocery stores carry the best selection, but if you can't find them, vermicelli noodles work in a pinch (soak them longer). For the broth, full-fat coconut milk is essential—it gives that creamy yet light base. I always grab Red Boat fish sauce for that authentic umami punch, but any good-quality brand works. The galangal and kaffir lime leaves? Thai markets are your best bet—fresh is a must for that bright, citrusy aroma that sets this soup apart.

No lemongrass? Substitute with 1 tbsp lime zest plus 1 tsp ginger, but you'll miss that signature floral note. Short on shrimp? Chicken or tofu works beautifully—just adjust cooking time. Bean sprouts can be swapped for baby spinach or snow peas if needed. The Thai basil is key for that sweet, anise-like flavor—regular basil won't cut it. For the galangal, if you can't find it, ginger works at half the amount, though it's not the same. And that coconut milk? Don't use the light version—it'll make your soup taste watery.

Store your bihun noodles in a cool, dry place for up to 6 months—they're shelf-stable. Fresh herbs like Thai basil and kaffir lime leaves keep for 5-7 days in the fridge, wrapped in damp paper towels. The broth reheats beautifully—just add a splash of water if it gets too thick. For meal prep, cook the noodles and broth separately, then combine when ready to serve. This soup actually tastes better the next day as the flavors meld together—make extra and save half for lunch.

Step-by-step instructions for bihun soup with slippery rice noodles

Here's how to craft this fragrant, coconut-infused noodle soup with perfect texture and balance.

Heat the 2 tablespoons vegetable oil in a large pot over medium-high heat. Add the 4 whole shallots (halved) and cook for 2 minutes until they begin to soften and release sweetness. Add the 6 cloves garlic cloves and 2 inches galangal (sliced thin), cooking for another 1 minute until fragrant.

Tear the 4 leaves kaffir lime leaves into strips and add them along with the 3 stems lemongrass (bruised). Stir for 30 seconds until the lemongrass releases its citrusy aroma. This aromatic blend forms the soul of your soup—don't rush this step or the flavors will be underdeveloped.

Push the aromatics to one side of the pot and add the 1 lb chicken breast (thinly sliced) to the empty space. Let it sear for 2 minutes until lightly golden, then stir to combine with the aromatics. Add 1 tablespoon fish sauce and 1 tablespoon sugar, stirring well to coat the chicken.

Cook for 3-4 minutes until the chicken turns opaque and begins to flake slightly. Remove the chicken with a slotted spoon and set aside. In the same pot, add the 0.5 lb shrimp and cook for 1-2 minutes until they turn pink and opaque. Remove and set aside with the chicken—both proteins will finish cooking in the broth.

Pour in the 1 can coconut milk and bring the mixture to a gentle simmer over medium heat. Stir in 1 teaspoon salt and 0.5 teaspoon black pepper, then add the cooked chicken and shrimp back to the pot. Let the broth simmer for 8-10 minutes, allowing the flavors to meld together.

Taste the broth and adjust seasoning if needed—you might need a touch more fish sauce for umami or a splash of water to achieve your desired consistency. The broth should be rich but not overly thick, with a balance of coconut creaminess and aromatic depth.

While the broth simmers, soak the 8 oz bihun rice noodles in hot water for 5-7 minutes until they soften but still have a slight bite. Drain and rinse briefly under cold water to stop the cooking process. Add the noodles to the broth along with the 2 cups bean sprouts and simmer for 3-4 minutes until everything is heated through.

Remove from heat and stir in the 0.25 cup Thai basil leaves and 2 tablespoons lime juice. Let the soup sit for 2 minutes to allow the basil to infuse its fresh, slightly anise-like flavor. Taste and adjust seasoning one final time before serving.

Ladle the hot bihun soup into bowls, making sure each serving gets a generous portion of noodles, protein, and bean sprouts. The soup should be aromatic with a balance of coconut creaminess, aromatic herbs, and bright citrus notes from the lime. Serve immediately while the noodles are still warm and the broth maintains its rich texture.

This dish is all about contrast—creamy coconut broth against the slippery noodles, tender proteins, and crisp bean sprouts. The galangal and lemongrass add complexity that makes this more than just a simple noodle soup. Enjoy while it's hot, with extra lime wedges on the side if you like.

Regional styles of this recipe

Indonesian Bihun Goreng

This stir-fried version from Indonesia swaps the coconut broth for a savory, tangy sauce made with kecap manis (sweet soy sauce), chili paste, and garlic.

Start by stir-frying 8 oz bihun noodles in 2 tbsp vegetable oil until fragrant, then add ½ lb shrimp, 1 lb chicken, and 1 cup bean sprouts.

Toss with 3 tbsp kecap manis, 1 tbsp sambal oelek, and 1 tsp sugar until everything is coated and slightly caramelized. Finish with 2 tbsp lime juice and ¼ cup chopped Thai basil.

The result is a crispy, aromatic dish that’s perfect for a quick weeknight meal. 🌶️

Thai Bihun Kuah

In Thailand, this soup is often called bihun kuah and features a lighter, herb-forward broth with tom yum-inspired flavors. Simmer 1 can coconut milk with 3 stalks lemongrass, 2 inches galangal, 4 kaffir lime leaves, and 6 garlic cloves until fragrant.

Add 1 lb shrimp and 1 lb chicken, then finish with 2 tbsp lime juice, 1 tbsp fish sauce, and ½ cup Thai basil. The broth is less creamy than the Indonesian version, with a bright, citrusy kick that balances the richness of the noodles.

Serve with extra lime wedges for tang. 🍋

Malaysian Bihun Masak

Malaysia’s take on bihun soup, bihun masak, often includes tamarind paste for a tangy depth and dried shrimp for umami. Cook the noodles in 1 can coconut milk with 1 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tsp sugar until the broth thickens slightly.

Add ½ lb shrimp, 1 lb chicken, and 1 cup bean sprouts, then simmer for 5-7 minutes. Garnish with ¼ cup chopped cilantro and 1 tbsp chopped shallots for a fresh, aromatic finish.

This version is heartier and slightly sweeter than its Indonesian or Thai counterparts. 🥥

Singaporean Bihun Soup

Singapore’s version often incorporates Chinese influences, like dried shrimp and fermented bean paste (tauco) for extra depth. Start by stir-frying 4 garlic cloves, 1-inch galangal, and 2 shallots in 2 tbsp oil, then add 1 tbsp tauco and 1 tbsp soy sauce.

Toss in 8 oz bihun noodles, ½ lb shrimp, and 1 cup bean sprouts, cooking until everything is well-coated. Finish with 2 tbsp lime juice and ¼ cup chopped Thai basil.

The tauco adds a funky, savory note that sets this apart from other regional styles. 🍜

Vegetarian Adaptation

For a plant-based version, skip the meat and shrimp, and use 1 block firm tofu (pressed and cubed) or 1 cup mushrooms for texture. Boost umami with 1 tbsp soy sauce and 1 tsp miso paste in the broth.

Add 1 cup bok choy or spinach for greens, and finish with 1 tbsp sesame oil and 1 tbsp chopped peanuts for crunch. This version keeps the coconut broth rich and satisfying while being completely meat-free. 🌱

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