clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of a large bowl of Thai Chicken Soup with rice noodles and veggies.

Super Addictive Thai Chicken Soup

  • Author: Jamie
  • Total Time: 30 minutes
  • Yield: 4-5 servings 1x
  • Diet: Gluten Free


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


  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.


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