Cozy up with this warm and comforting healthy Thai Chicken Soup with coconut milk that’s loaded with vegetables, chicken, and slippery rice noodles. This healthy soup is like a warm hug and perfect for sharing with friends and family at dinner parties!
Since it takes only one-pot and 30 minutes to make, this recipe is perfect for weeknight dinners and busy families! You can even remove some of the chicken before adding the spices to feed picky toddlers. It also makes excellent leftovers and is a great recipe for weekly meal prep.
This homemade Thai chicken soup with coconut milk is one of those recipes you’ll want to add to your weekly meal plan in the cooler months. It is wholesome and indulgent, and perfect for making an ordinary evening extra special.
This recipe is inspired by my Thai Red Curry Soup which is an equally delicious and healthy variation of this one. For a similar vegan version of this soup with tofu, check out my Easy Thai Coconut Curry Soup with Tofu.
If you enjoy Asian-inspired flavors, then you'll want to check out my easy Vietnamese Noodle Salad, super quick Five Spice Chicken with zucchini spears, Spam Musubi Bowl, Rice Paper Rolls and Deconstructed Sushi Bowl.
For more curry recipes, check out my Kale Lentil Curry, Pork Green Curry, and Pumpkin Curry with Chicken.
How to make it (with photos)
Ingredients Notes
This Thai-inspired chicken soup uses ingredients that are easy to find at American grocery stores.
A recommended optional ingredient that adds an extra flavor boost is Thai basil. Thai basil chicken soup has depth and texture and is oh so comforting.
- green curry paste - Green curry paste is an easy way to include authentic Asian flavors such as lemongrass and green chiles in this recipe. I use the Thai Kitchen brand and it is labeled gluten-free.
- soy sauce (or coconut aminos) - Use soy sauce or coconut aminos interchangeably to make a more traditional Thai soup broth or a soy-free version. If making this soup gluten-free, make sure to use gluten-free soy sauce or gluten-free tamari. Most coconut aminos brands are gluten-free, but I always recommend double checking the ingredients label just in case.
- coconut milk - I recommend canned full fat coconut milk for this recipe. You can use reduced-fat coconut milk, but it will not have the richness and flavor.
- rice noodles - I use and like the stir-fry noodle shape. Both white and brown rice noodles taste great with this recipe.
- optional toppings: Sriracha, sambal hot sauce, chili garlic sauce, lime wedges, and fresh Thai basil taste fantastic on top of this soup. I love providing a tray of toppings when serving this soup to guests. Everyone loves customizing the soup to their preferences and sharing their variations with others!
You also need chicken, chicken or vegetable broth, garlic, ginger, red bell pepper, mushrooms, and asparagus.
See the recipe card for the full ingredients list with quantities.
Variations
Here are a few Thai Chicken Soup substitutions and variations you may enjoy!
- Red Thai Curry Paste - You can use red Thai curry paste instead of the green Thai curry paste. Or check out my similar Thai Red Curry Soup recipe with more traditional vegetables.
- Shrimp or Pork - Instead of chicken, use another protein such as shrimp or pork. I like this recipe with both of these substitutions.
- Vegan - Tofu is a great substitution for chicken if you'd like a vegan or vegetarian option. See my Thai Coconut Curry Soup with Tofu for my favorite way to fry tofu for this recipe.
- Serve over rice - If you’re not into rice noodles, make this Thai Chicken Soup without the noodles and serve over steamed rice instead.
- Add extra spice - Add sliced red chilis to really heat things up!
Step-by-Step Instructions
This 30-minute Thai Chicken Soup recipe has just 4 easy steps.
- Cook the chicken: Add coconut oil to a large pot on medium heat. When the oil is melted and evenly coats the pan, add chicken. Cook for about 4 minutes, flipping mid-way so the outsides are mostly cooked.
- Add the Spices: Add garlic and ginger to the pot with the chicken. Cook, stirring on occasion until the garlic is just beginning to turn golden (2-3 minutes). Add curry paste and cook for 1 minute more, stirring constantly.
- Make the Soup: Add broth, bell pepper, mushrooms, asparagus, and gluten-free soy sauce. Allow to simmer for 5 minutes or until the asparagus begins to soften. Then add coconut milk and rice noodles. Return to a simmer for 5-7 minutes until the noodles are al dente. Remove from heat.
- Add your Toppings: Serve warm with your desired toppings.
Expert Tips
Make the best Thai Chicken Soup on the first try with these expert tips.
Cook the spices before adding broth.
In step 2, we add the spices to the pan and cook for just a couple of minutes until fragrant. This releases the full flavor and aroma of garlic, ginger, and curry paste. It adds a lot of depth to the flavor of the soup, so I don't recommend skipping this step.
Add toppings.
Asian-style soups almost always have toppings! Load your bowl with fresh Thai Basil leaves, bean sprouts, chili garlic sauce, sriracha, lime wedges, or even crushed peanuts.
Recipe FAQs
Here I answered some frequently asked questions about Thai Chicken Soup with coconut milk. Don't see your question? Leave it in the comments and I'll answer within two business days.
Store leftover Thai Chicken Soup in an air-tight container in the refrigerator for up to 4 days. The noodles will soak up a lot of the liquid overnight, making an excellent portable lunch for work or school!
Meal Prep - Use meal prep containers to divide this recipe into individual servings.
Freezing - Freeze for up to 3 months. Defrost in the refrigerator overnight and reheat in the microwave until heated all the way through.
Thai chicken soup tastes like a cross between chicken noodle soup and a traditional green curry served over rice. It has a slightly creamy coconut milk broth with ginger, garlic, and other green curry flavors. The chicken and vegetables add both texture and flavor to this comforting soup.
Thai soup is full of wholesome ingredients like chicken, vegetables, coconut milk, and broth. It also has healthy aromatic ingredients like garlic and ginger that pack additional vitamins and antioxidants. By most definitions, this soup would be considered very healthy.
Related healthy chicken recipes to consider...
If you love this quick and healthy Thai Chicken Soup, then you'll want to check these out too!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card or comment field below. Thank you!
Thai Chicken Soup
Ingredients
For the chicken:
- 1 tablespoon coconut oil
- 1 pound chicken breast or tenders , cut into bite-sized pieces
Spices:
- 3 cloves garlic , minced
- 1 thumb-sized piece of fresh ginger , peeled and minced
- 3 tablespoons Green Thai Curry paste
For the Soup:
- 3 cups vegetable broth (700 ml)
- 1 red bell pepper , sliced thinly and halved
- 10 medium cremini mushrooms , quartered
- 10-12 medium asparagus stalks , trimmed and cut into 1-inch pieces
- 2 tablespoons soy sauce , gluten-free soy sauce, or coconut aminos (30 ml)
- 1 14-ounce can full-fat coconut milk (400 ml)
- 250 grams stir-fry or linguine rice noodles
Toppings
- fresh-squeezed lime juice or wedges
- optional: sriracha or sambal hot sauce
- optional: fresh Thai basil
Instructions
- Cook the chicken: Add coconut oil to a large pot on medium heat. When the oil is melted and evenly coats the pan, add chicken. Cook for about 4 minutes, flipping mid-way so the outsides are mostly cooked.
- Add the Spices: Add garlic and ginger to the pot with the chicken. Cook, stirring on occasion until the garlic is just beginning to turn golden (2-3 minutes). Add curry paste and cook for 1 minute more, stirring constantly.
- Make the Soup: Add broth, bell pepper, mushrooms, asparagus, and gluten-free soy sauce. Allow to simmer for 5 minutes or until the asparagus begins to soften. Then add coconut milk and rice noodles. Return to a simmer for 5-7 minutes until the noodles are al dente. Remove from heat.
- Add your Toppings: Serve warm with your desired toppings.
Kevin
Seriously, just make this! This Thai chicken soup is my new favorite and I’ll make it over regular chicken soup anytime.
Cori
This Thai chicken soup is easy and incredible! I made it for a friends dinner on Friday night and they were so impressed. And it only took me 30 minutes!
Brooklyn
This is a date night favorite and I’m making it again for Valentine’s Day! Thank you for the incredible recipe!
Lauren
Love this and makes feel great and not bloated! I add a little chilli garlic sauce for a kick and make batches for the week!!
Jamie
Thanks for the review Lauren! I'm so glad you felt well after eating this. Chili garlic sauce sounds delicious!
Karen
Our whole family loved this recipe! We couldn’t find green curry sauce, so we subbed red curry sauce. We doubled the recipe but used 4 T of red curry sauce. Everyone says this is a definite repeat meal!
Jamie
I'm so glad your family enjoyed it, Karen!
Katerina | Once a Foodie
This Thai chicken soup is absolutely ah-mazing, Jamie! I made it last week and honestly ate about 3 portions the first night, and then two more the following day haha... completely addictive and delicious!!
Jamie
I love that! We are the same way in my house -- the soup goes sooo fast. Thank you so much for sharing 🙂
Jess B
We tried this recipe on a hurried evening and it was very tasty!
With a picky eater it was great to be able to start with some extra chicken, set some aside and then continue with the rest of the recipe. Its back on the menu for this week too. Thanks, Jamie, for this quick and tasty dinner.
Jamie
Thank you so much for the review Jess! I'm so glad to see you enjoyed it and that it worked out well for your family!
Katerina | Once a Foodie
Ahh, this jumped out at me - it looks absolutely mouth-watering, Jamie! I seem to have all ingredients except for the green thai curry paste - I am grabbing that tomorrow and giving this a go! Yummm!
Jamie
Thank you so much Katerina! I am sure you will love it. Let me know how it goes if you get the chance!
Jess
I'm not a soup person, but this changed my mind! I really like the flavors, it's easy, and I love the leftovers!
Jamie
I'm glad I could turn you on to soup, it's my favorite!