When evenings cool off, cozy up with this creamy and comforting Thai Chicken Soup that's loaded with vegetables, chicken, and slippery rice noodles. This satisfying 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 another cozy favorite. For a similar vegan version, try my Easy Thai Coconut Curry Soup with Tofu.
Pair it with my Gluten-Free French Baguette for dipping, and finish with Mango Coconut Chia Pudding for dessert.
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How to make it (with photos)
Ingredient 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. Red curry paste can be used as a substitute or variation.
Chicken
I use and recommend boneless chicken breasts or tenders for this recipe. Because coconut milk is already rich, I don't recommend chicken thighs since they are a richer cut of meat. If you would like to use chicken thighs, make sure they are skinless and boneless.
You can also use leftover Thanksgiving turkey or rotisserie chicken in this recipe. Add pre-cooked chicken or turkey in bite-sized pieces at the same time as the coconut milk and rice noodles.
Soy Sauce
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.
More Ingredient Notes
- 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 same creaminess or richness of 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 or lime juice, sliced green onion, 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 coconut oil or vegetable oil, chicken, chicken broth or vegetable broth, garlic, fresh 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 Thaicurry 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.
- Change the veggies - Use what you have on hand, whether it's green beans, snap peas, or diced sweet potato. However, I recommend keeping the bell pepper if possible.
- 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 or dutch oven 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.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comments below. Thank you!
📖 Recipe
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.
Notes
Nutrition
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.
More Thai and Asian-inspired Dinner Ideas
If you love Thai and Asian-inspired flavors, try one of these next:
Barbara says
Made this soup for dinner tonight. Loved it! And then let it sit for a few hours covered for my husband. Noodles absorbed most of the liquid, and it was still delicious!
Jamie says
I"m so glad you enjoyed it Barbara! Thanks for sharing 🙂
Kevin says
Seriously, just make this! This Thai chicken soup is my new favorite and I’ll make it over regular chicken soup anytime.
Cori says
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 says
This is a date night favorite and I’m making it again for Valentine’s Day! Thank you for the incredible recipe!
Lauren says
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 says
Thanks for the review Lauren! I'm so glad you felt well after eating this. Chili garlic sauce sounds delicious!
Karen says
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 says
I'm so glad your family enjoyed it, Karen!
Katerina | Once a Foodie says
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 says
I love that! We are the same way in my house -- the soup goes sooo fast. Thank you so much for sharing 🙂
Jess B says
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 says
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 says
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 says
Thank you so much Katerina! I am sure you will love it. Let me know how it goes if you get the chance!
Jess says
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 says
I'm glad I could turn you on to soup, it's my favorite!