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
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Super Addictive Thai Chicken Soup
- 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
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!
- Prep Time: 10
- Cook Time: 20
- 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!
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 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
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 🙂
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!