What does Thai chicken soup taste like?

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.

Is Thai soup healthy?

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.

Super Addictive Thai Chicken Soup in One Pot with 12 ingredients

Name: Super Addictive Thai Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 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; 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

Super Addictive Thai Chicken Soup

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

Print Recipe

★★★★★

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.

Author: Jamie
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

Ingredients

Units Scale

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

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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 simmer for 5-7 minutes until the noodles are al dente. Remove from heat.
Add your Toppings: Serve warm with desired toppings.

Notes

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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

Find it online: https://vibrantlygfree.com/thai-chicken-soup/