If traditional chicken noodle soup is like a warm hug, this Thai chicken soup is like a long soak in a hot tub with a glass of champagne! It’s totally warming and comforting but with that extra flare you’ll only want to share with the best of friends. This soup is healthy and veggie-loaded with easy-to-find ingredients. We make it in one pot with slippery rice noodles and a smooth texture you’ll keep coming back to!
Why you’ll love this Thai chicken soup:
- it's super warming and comforting
- requires 12 simple ingredients
- you can make it in one pot
- perfect for dinner parties
- amazing for leftovers!
Vibrant Ingredients
Because I'm making this recipe in North America, I chose ingredients that are easy to find anywhere. That means it's not fully authentic but an amazing Thai-inspired American Fusion.
You can look forward to:
- creamy coconut milk
- asparagus, mushrooms, and bell pepper
- slurpy rice noodles
- a rich veggie broth infused with ginger, garlic, and Thai green curry paste
Make it vegan
Thai curry soups taste amazing with tofu! Instead of chicken, you’ll want to pan-fry cubed tofu so it's crispy and keeps its shape. Check out this similar recipe using fried tofu for detailed instructions: Thai Curry Soup with Tofu
Other Asian-Inspired Recipes You'll Love:
- Thai Red Curry Soup
- Chinese Five Spice Chicken with crisp zucchini spears
- Rice Noodle Salad Wraps with Peanut Sauce
- Pork Green Curry
- Kale Lentil Curry
- Pumpkin Curry with Chicken
Let's make Thai Chicken Soup
Print
Super Addictive Thai Chicken Soup
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4-5 servings 1x
- Diet: Gluten Free
Description
Amazing one-pot Thai Chicken Soup recipe with coconut milk and green curry spices. Perfect for weeknight dinners. Gluten and dairy free.
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 (700 mL) vegetable broth
- 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 Tbsp (30 ml) Gluten-free soy sauce or coconut aminos
- 1 14-ounce can (400 ml) full-fat coconut milk
- 250 grams linguine or stir-fry shaped rice noodles
Toppings
- fresh-squeezed lime juice or wedges
- optional: sriracha or sambal hot sauce
- optional: fresh basil
Instructions
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.
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.
Soup: Add broth, bell pepper, mushrooms, asparagus, and gluten-free soy sauce. Allow to simmer for 5 minutes or until asparagus begins to soften, then add coconut milk and rice noodles. Return to simmer for 5-7 minutes until the noodles are al dente. Remove from heat.
Toppings: Serve warm with desired toppings.
Notes
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Storage: Store leftovers in an airtight container in the refrigerator for up to four days. The noodles often absorb the broth making it less soup-like and perfect for carrying with you to work or school!
- Category: Soup, Asian-inspired, One Pot
- Method: Simmer
- Cuisine: Thai
Keywords: healthy thai chicken soup, thai chicken soup with coconut milk, green curry soup, rice noodle soup
I hope you love my favorite everyday and special occasion dinner!
xo, Jamie
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!