This Thai Coconut Chicken Soup is fragrant, creamy, and full of soul-soothing flavor.
With bold red curry, silky coconut milk, tender rice noodles, and a fresh herb finish, this cozy bowl is exactly what I crave on chilly evenings—or when I just need something warm and nourishing.
Why You’ll Love This Recipe
One-pot wonder – Minimal dishes, big flavor payoff.
Thai-inspired comfort food – Coconut milk and curry paste bring bold, cozy depth.
Protein-packed & gluten-free – Chicken and rice noodles make it light yet satisfying.
Bright, fresh finish – A squeeze of lime and handful of herbs wake everything up.
Endlessly customizable – Easily swap in veggies or different proteins.
What You’ll Need (Ingredient Highlights)
Olive oil – Starts the base and builds flavor.
Chicken breast – Cut into bite-sized pieces so they cook quickly and stay tender.
Garlic, onion, red bell pepper – Add depth and sweetness to the broth.
Red curry paste + ginger – The aromatic backbone of the soup.
Chicken broth + coconut milk – For a creamy, rich, deeply comforting soup base.
Rice noodles – Cook right in the broth for convenience.
Fish sauce + brown sugar – Balances the salty, savory, and sweet elements.
Fresh herbs (cilantro, basil, green onion) – Stirred in at the end for brightness.
Lime juice – A must for balancing the richness and lifting the flavor.
Pro Tips Before You Start
Use full-fat coconut milk – It gives the creamiest, most flavorful result.
Cut the chicken evenly – This ensures even cooking and tenderness.
Avoid mushy noodles – Add them in the last few minutes so they don’t overcook.
Balance is key – Taste before serving and adjust salt, lime, or sugar to your liking.
Serve it fresh – This soup is best right after cooking while the herbs are vibrant.
How to Make Thai Coconut Chicken Soup
Step 1: Sear the Chicken
Heat olive oil in a large pot or Dutch oven over medium heat.
Season chicken with salt and pepper, then cook for 2–3 minutes until lightly golden.
Remove and set aside.
Step 2: Sauté Aromatics
In the same pot, add garlic, diced red bell pepper, and onion.
Sauté for 3–4 minutes until softened and fragrant.
Step 3: Build the Flavor Base
Add red curry paste and grated ginger.
Stir for about 1 minute until aromatic and well distributed.
Step 4: Add Liquids
Pour in chicken broth and coconut milk.
Scrape the bottom of the pot to lift any brown bits for extra flavor.
Step 5: Simmer the Chicken
Return the seared chicken to the pot.
Bring everything to a gentle boil, then reduce to a simmer for 10 minutes.
Step 6: Cook the Noodles
Add rice noodles, fish sauce, and brown sugar.
Simmer for 5 minutes, or until the noodles are just tender.
Step 7: Finish with Fresh Herbs
Remove the pot from heat.
Stir in chopped green onions, cilantro, basil, and fresh lime juice.
Taste and adjust salt, lime, or sugar to your liking.
Step 8: Serve Hot
Ladle into bowls and serve immediately while it’s hot, fragrant, and full of flavor.
What to Serve It With
Spring rolls – Light and crunchy on the side.
Jasmine or sticky rice – For soaking up extra broth.
Thai cucumber salad – A refreshing, cooling contrast.
Variations / Substitutions
Change the protein – Shrimp, tofu, or rotisserie chicken all work well.
Go vegetarian – Use vegetable broth and skip the chicken and fish sauce.
Add more veggies – Try mushrooms, baby spinach, or snap peas.
Spice it up – Add Thai chili paste or sliced red chili peppers.
Storage & Leftovers
Refrigerator – Store in an airtight container for 3–4 days.
Freezer – Freeze without the noodles for the best texture, up to 2 months.
Reheat – Warm gently on the stove or in the microwave. Add broth if it thickens.
FAQs
Can I use light coconut milk?
Yes, but it will be less rich and creamy.
What can I use instead of fish sauce?
Soy sauce or tamari will work, though the flavor will change slightly.
Can I cook noodles separately?
Yes! It’s a good way to avoid mushy noodles, especially for leftovers.
What’s the best curry paste to use?
Mae Ploy or Thai Kitchen are both great choices.
Can I use leftover chicken?
Absolutely. Stir it in near the end since it’s already cooked.
Is it spicy?
Mild to medium depending on the curry paste. Add heat if you want more kick.
Can I double the recipe?
Yes, just make sure to use a large enough pot.
Final Thoughts
This Thai Coconut Chicken Soup with Rice Noodles is a warm hug in a bowl—bold, fragrant, creamy, and incredibly easy to make.
It’s one of my go-to comfort foods when I want something both satisfying and nourishing.
You’ll want to make it again and again!
