Thai Chicken Soup

An amazing one-pot Thai Chicken Soup recipe with coconut milk and green curry spices. It's the perfect healthy soup recipe for weeknight dinners.

Course Soup, Asian-inspired, One Pot

Cuisine Thai

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

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 547kcal

Author Jamie

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 vegetable broth (700 ml)
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 tablespoons soy sauce , gluten-free soy sauce, or coconut aminos (30 ml)
1 14-ounce can full-fat coconut milk (400 ml)
250 grams stir-fry or linguine rice noodles

Toppings

fresh-squeezed lime juice or wedges
optional: sriracha or sambal hot sauce
optional: fresh Thai basil

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

Notes

See the "how to make it" section of the blog post for step-by-step photos.

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.

Nutrition