Cozy up with this warm and comforting Thai Chicken Soup that’s loaded with vegetables and pantry staple ingredients. This healthy soup is like a warm hug and one you’ll only want to share with the best of friends. A one-pot Thai soup with slippery rice noodles and smooth texture that is downright crave-worthy!
This homemade Thai chicken soup with coconut milk is one of those recipes you’ll want to add to your weekly meal plan. You can enjoy it any time of year and always enjoy how wholesome and divine it truly is.
If you enjoy Asian-inspired flavors, then you must also try this Red Thai Curry Soup.
Why You Will Love this Thai Coconut Soup:
- Comforting - it's super warming and comforting making this coconut chicken soup a wonderful recipe to cozy up with for the evening.
- Just 12 simple ingredients!
- One Pot - This recipe requires just one pot so clean-up is a breeze.
- Perfect for dinner parties - Your friends will be pleasantly surprised with this hearty but light Thai coconut chicken curry soup.
- Leftovers and meal prep - Not only is this recipe perfect for leftovers, but you can add it to your meal plan for the week.
This Thai chicken vegetable soup is adjusted to ingredients that are easily found at grocery stores, though if you have access to an Asian market, you can better suit the vegetables to be more traditional. This recipe is an amazing Thai-inspired American Fusion.
An optional additional ingredient that adds another layer of flavor is basil. Thai basil chicken soup has depth and texture and is oh so comforting.
- Coconut oil
- Chicken - This recipe uses chicken breast cut into bite size pieces. Alternatively, you could use chicken thighs.
- Fresh ginger
- Green Thai Curry paste - Using this paste is a great way to supplement more authentic Asian ingredients such as lemongrass.
- Vegetable broth
- Red bell pepper - This has a more mild, sweet flavor and adds a pop of color to the dish. Green or yellow pepper could be used instead.
- Cremini mushrooms
- Asparagus stalks
- Soy sauce or coconut aminos
- Coconut milk - Coconut milk is smooth and creamy, easily one of the best ingredients for this soup recipe. You can use reduced-fat coconut milk, but it will not have the same creamy texture and flavor as full fat.
- Rice noodles - or another stir fry noodle.
- Suggestions: sriracha or sambal hot sauce, fresh basil
See the recipe card for quantities.
How to make Thai Chicken Soup
One pot Thai chicken noodle soup will be your new go-to recipe for flavor and simplicity. Easy prep and simple steps to get the best Thai soup from stove to table in just 30 minutes!
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 asparagus begins to soften. Cook noodles and add milk: Add coconut milk and rice noodles. Return to simmer for 5-7 minutes until the noodles are al dente. Remove from heat.
Add your Toppings: Serve warm with desired toppings.
This easy Thai chicken soup recipe has some amazing things to look forward to. We’re talking hearty vegetables and slurpy rice noodles all soaking in a rich veggie broth infused with ginger, garlic, and Thai green curry paste then finished with creamy coconut milk.
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.
Creating recipes that are versatile while still being delicious is the best kind of recipe. Here are a few substitutions to this Thai green curry soup that you can make.
- Red Thai Paste - If you only have red Thai paste or just prefer it, you can simply exchange them interchangeably.
- Broth - Use chicken broth instead of vegetable broth. Low sodium or no salt is best so you can control the salt level.
- Vegetables - Substitute any of the vegetables for your preferred favorite vegetables like bok choy, eggplant, bean sprouts, or snap peas.
- Chicken - use boneless skinless chicken thighs instead of chicken breast.
- Noodles - The rice noodles have such great texture and are an authentic ingredient for Thai soup, but you can easily exchange them for linguine or stir fry noodles.
Honestly, this Thai chicken curry soup is so delicious as is but there are certainly ways to switch things up. Try one of these variations!
- Switch the protein - Instead of chicken Thai soup, use another protein such as shrimp, fish, or pork. For a vegetarian Thai soup, use eggplant, sweet potatoes, or edamame in place of the chicken.
Another protein option is to add a halved hard boiled egg.
- Serve over rice - If you’re not in the noodle mood, this spicy Thai chicken soup is just as delicious with the addition of steamed rice.
- Add extra spice - Add sliced red chilis to really heat things up!
Try this Red Thai Curry Soup variation.
You’ll only need a few kitchen items to make this one pot Thai coconut chicken soup recipe with rice noodles:
- cutting board
- large pot
Store leftovers 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 - Divide the recipe into individual servings in meal prep containers.
Freezing - Freeze for up to 3 months. Defrost in the refrigerator overnight and reheat in the microwave until heated all the way through.
Other Asian-Inspired Recipes You'll Love:
- 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
Super Addictive Thai Chicken Soup
Amazing one-pot Thai Chicken Soup recipe with coconut milk and green curry spices. Perfect for weeknight dinners. Gluten and dairy free.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4-5 servings 1x
- Category: Soup, Asian-inspired, One Pot
- Method: Simmer
- Cuisine: Thai
- Diet: Gluten Free
For the chicken:
- 1 tablespoon coconut oil
- 1 pound chicken breast or tenders, cut into bite-sized pieces
- 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
- fresh-squeezed lime juice or wedges
- optional: sriracha or sambal hot sauce
- optional: fresh basil
- 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 simmer for 5-7 minutes until the noodles are al dente. Remove from heat.
- Add your Toppings: Serve warm with desired toppings.
This post contains affiliate links to products we use and love!
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!
Keywords: healthy thai chicken soup, thai chicken soup with coconut milk, green curry soup, rice noodle soup
Frequently Asked Questions
This comforting Thai chicken and rice noodle soup offer a warm, soothing rich broth that has the best aromatics of ginger and garlic and creamy coconut milk. The chicken and vegetables shine through the green curry broth for texture and flavor. It’s a delicious combination of Asian flavors.
Thai food is known for being fully loaded with vegetables and intense flavors, which makes this Thai soup with chicken and coconut milk a nourishing and restorative recipe much like traditional Thai dishes.
I hope you love my favorite everyday and special occasion dinner!
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!
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!!
I love that! We are the same way in my house -- the soup goes sooo fast. Thank you so much for sharing 🙂
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.
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!
Thank you so much Katerina! I am sure you will love it. Let me know how it goes if you get the chance!
I'm not a soup person, but this changed my mind! I really like the flavors, it's easy, and I love the leftovers!
I'm glad I could turn you on to soup, it's my favorite!