You’re going to love this Thai chicken soup. Sauteed veggies, succulent morsels of chicken, and tender rice noodles float in a slightly creamy, savory coconut curry broth loaded with the vibrant flavors of fresh ginger, garlic, and lime.
I have been obsessed with this Thai chicken noodle soup. It’s loaded with flavor from Thai green curry paste, ginger, garlic, lime, and more. The bright, savory broth is the perfect amount of creamy (thank you, coconut milk!) and has this little hint of spice from the curry paste. The flavorful broth is filled with tender bites of chicken, sauteed carrots, sauteed shiitake mushrooms, and slurpable rice noodles.
Why You’ll Love This Thai Chicken Soup
- Vibrant flavor. The bright flavors of fresh ginger and tangy lime mingle beautifully with the subtle sweetness of the creamy coconut milk, the spiciness of the curry paste, and the umami of the fish sauce.
- A complete meal. While you can serve this soup with a side or two or even as an appetizer before a larger main, it packs everything you need in a meal into one bowl. So, if you’re looking for a convenient, one-dish lunch or dinner solution, look no further than this soup.
- Customizable. This recipe is easily tailored to a variety of taste preferences and dietary needs. Swap out the chicken for a different protein, add more (or different) veggies, and/or add some extra heat to the picture.
Recipe Ingredients
Here’s what you’ll need to make this Thai soup with chicken. Have a look at the recipe card below for precise measurements.
- Boneless skinless chicken breasts – Boneless skinless chicken thighs would also work. Just note that they will need a little more time in the oven. If you don’t have time, use rotisserie chicken removed from the bone and shredded.
- Olive oil – Used for the chicken breasts.
- Vegetable oil – I used canola oil for the soup but you could use avocado oil, refined sesame oil, or another neutral cooking oil with a high smoke point.
- Veggies – I like to add shallot, garlic, grated ginger, carrot, and shiitake mushrooms. However, you can use another veggie or two if you’d like. Baby bok choy sounds excellent.
- Thai green curry paste – Red curry paste would also do the trick; it will just be a bit spicier.
- Chicken stock – You can use veggie stock instead.
- Coconut milk – Use full-fat canned coconut milk for the best results.
- Fish sauce – The fish sauce adds a wonderful savory sweetness to the broth. Soy sauce will also work.
- Lime juice – I love the brightness the lime juice brings.
- Salt and pepper
- Thin rice noodles – Cook the noodles per the package’s instructions and then drain them. You will ladle the soup over the cooked noodles just before serving.
- Fresh cilantro – For garnish. Chopped scallions would also be fun.
How To Make Thai Soup With Chicken
Tie on your apron and hop in the kitchen. Perfect for any season, this soup combines the rich flavors of coconut milk, green curry paste, and fresh herbs to create a deliciously soothing dish that’s as easy to make as it is to enjoy.
- Roast the chicken. Rub the chicken with olive oil, salt, and pepper, and roast it at 400°F for 20 minutes on a baking sheet lined with aluminum foil. Allow the chicken to rest for 5 minutes before shredding. Set aside.
- Saute the veggies. Saute the shallot, minced garlic, and grated ginger in vegetable oil over medium heat until fragrant. Add the carrots and mushrooms and saute until lightly browned.
- Build the broth. Stir in the curry paste and cook for 1 minute. Stir in the chicken stock, coconut milk, and fish sauce. Bring the soup to a simmer, reduce the heat to low, and simmer for 15 minutes.
- Put it all together. Stir the chicken into the soup and let it simmer for 1 minute before turning off the heat and stirring in the lime juice and additional salt and pepper as desired.
- Serve. Divide the cooked rice noodles between 5 bowls and ladle the soup over the noodles. Garnish with cilantro.
Recipe Tips & Variations
To make a great Thai chicken soup, read up on the following tips, tricks, and variations before you get to cooking.
- Let the chicken rest. After roasting the chicken, allow it to rest for at least 5 minutes before cubing or shredding it. This lets the juices spread throughout the meat, making each bite more tender.
- Fresh ingredients. For the best flavor, choose fresh ginger root, fresh lime juice, and fresh produce.
- Taste test. Thai green curry paste can vary in spiciness so give it a taste before you use it. If it is very spicy, you might want to use less. If it is on the milder side, adding more could be the way to go.
- Cooking noodles. It may seem odd to cook the noodles separately from the soup but it is the best way to keep them from getting soggy.
- Use a different protein. You can use thinly sliced cooked steak instead of chicken. Cooked shrimp or scallops would also work if you want to go in a pescetarian direction (just use veggie stock instead of chicken stock).
- Make it vegetarian. Feel free to leave out the chicken (or swap it out for tofu), use veggie stock instead of chicken stock, and replace the fish sauce with soy sauce.
- Spice things up. To add more heat, stir in some red chili flakes along with the curry paste and/or saute a seeded and diced Jalapeno along with the aromatics. Using red curry paste instead of green would also be a good option for those seeking more heat.
- Add more veggies. I used carrots and mushrooms but you could add baby bok choy, sauteed zucchini, bean sprouts, or any other veggie of your choosing.
Serving Suggestions
Enjoy this soup as is or with a bowl of steamed white rice and a side of Sesame Snap Peas or Baby Bok Choy. This Spicy Thai Rice would be delicious as well. You can serve Thai chicken soup as an entree, as an appetizer, or as a side for a larger meal. I love it with my Thai Chicken Lettuce Wraps or this Chicken Satay.
Proper Storage
- To store. Allow the soup to cool to room temperature before sealing it in an airtight container. You can store the leftovers in the fridge for up to 4 days or in the freezer for up to 3 months. I suggest storing the noodles separately so that they don’t get soggy.
- To reheat. Thaw the leftover soup in the fridge (if frozen) and then reheat it along with the noodles over medium-low heat on the stovetop, stirring occasionally. Otherwise, microwave individual portions in 30-second intervals, stirring between each, until warm.
More Chicken Soup Recipes To Try
Chicken soup has been, and always will be, a universally accepted comfort food. There are so many different ways to go about it, though. Here are a few of my other favorites.
For the Chicken
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Prep. Preheat the oven to 400°F and line a baking sheet with aluminum foil.
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Make the chicken. Drizzle the chicken with olive oil and season with salt and pepper. Arrange the seasoned chicken breasts on the prepared baking sheet and bake for 20 minutes or until a meat thermometer inserted into the thickest part of the largest breast reads 162˚F to 165°F.
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Rest, then shred. Remove the chicken from the oven and allow it to rest for 5 minutes. Cube or shred the meat and set aside.
For the Soup
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Saute the aromatics. Heat the vegetable oil in a large pot over medium heat. Add the shallot, minced garlic, and grated ginger. Cook for 2-3 minutes or until fragrant.
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Saute the veggies. Add the carrots and mushrooms to the pot and saute until the mushrooms are lightly browned, about 4 minutes.
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Build the broth. Stir the curry paste into the pot and cook for 1 minute. Stir in the chicken stock, coconut milk, and fish sauce. Bring the soup to a simmer, reduce the heat to low, and simmer for 15 minutes.
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Put it all together. Stir the shredded chicken into the soup and let it simmer for an additional minute. Turn off the heat.
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Season. Stir in the lime juice, taste, and season with salt and pepper as desired.
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Serve. Divide the cooked rice noodles between 6 bowls and ladle the soup over the noodles. Garnish with chopped fresh cilantro.
- Rest the chicken for 5 minutes before shredding it.
- Use fresh veggies, ginger, and lime for peak flavors.
- Taste the curry paste because the heat varies, and use as much or as little as you want.
- Cook the noodles separately to avoid sogginess.
- Instead of chicken, you could use tofu, steak, shrimp, or scallops.
- For extra spice, mix in red chili flakes, red curry paste, or diced Jalapeno.
- Feel free to use different veggies, like bok choy, zucchini, bean sprouts, etc.
- Keep leftovers in the fridge for up to 4 days or freeze for 3 months. Store the noodles separately.
Serving: 8 ounces | Calories: 455 kcal | Carbohydrates: 40 g | Protein: 16 g | Fat: 27 g | Saturated Fat: 17 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 0.02 g | Cholesterol: 29 mg | Sodium: 1165 mg | Potassium: 716 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 3297 IU | Vitamin C: 8 mg | Calcium: 47 mg | Iron: 2 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
