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Thai Chicken Soup

A bold and bright creamy coconut curry soup with tender chicken, rice noodles, and fresh herbs. Ready in under 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course, Soup
Cuisine: Asian Fusion, Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tbsp vegetable oil
  • 1 medium onion chopped
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 2 tbsp Thai red curry paste adjust to taste
Liquids & Seasoning
  • 4 cups chicken broth
  • 1 can coconut milk 13.5 oz, full fat
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
Add-ins
  • 2 cups cooked chicken shredded (or 1lb raw sliced)
  • 4 oz rice noodles dried
  • 1 tbsp lime juice fresh
  • 0.5 cup cilantro and green onions chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Ladle
  • Knife and Cutting Board

Method
 

  1. Heat oil in a large pot over medium heat. Sauté onion for 5 minutes until soft. Add ginger and garlic, cook for 1 minute.
  2. Stir in red curry paste and cook for 2 minutes to bloom the spices.
  3. Pour in chicken broth and coconut milk. Bring to a simmer. Stir in fish sauce and brown sugar.
  4. Add chicken (if raw, simmer 5-7 mins until cooked; if cooked, just warm through).
  5. Add rice noodles and simmer for 3-5 minutes until tender.
  6. Remove from heat and stir in lime juice.
  7. Serve immediately garnished with cilantro, green onions, and chili flakes.

Notes

Cook noodles separately if expecting leftovers to prevent them from getting soggy.