Super Addictive Thai Chicken Soup

Overhead view of a large bowl of Thai Chicken Soup with rice noodles and veggies.

5 from 5 reviews

Amazing one-pot Thai Chicken Soup recipe with coconut milk and green curry spices. Perfect for weeknight dinners. Gluten and dairy free.


Units Scale

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


  1. 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.
    Chicken pieces mostly cooked in a large pot.
  2. 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.
    Chicken pieces coated in garlic, ginger, and curry paste
  3. 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.
    Adding dry rice noodles to the pot of Thai Chicken Soup.
  4. Add your Toppings: Serve warm with desired toppings.
    Final Thai Chicken soup served in two bowls with fresh basil leaves and lime wedges.


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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!

Keywords: healthy thai chicken soup, thai chicken soup with coconut milk, green curry soup, rice noodle soup