Description

This Thai Chicken Soup is creamy, aromatic, and bursting with bold flavors. Perfect for chilly evenings or cozy family dinners, it combines tender chicken, silky noodles, and fragrant herbs in a rich coconut broth. The balance of spice and citrus makes it both refreshing and comforting. Whether you’re looking for a hearty winter meal or a flavorful soup for gatherings, this recipe brings restaurant-quality Thai flavors straight to your kitchen.

Ingredients

Scale

1 lb boneless, skinless chicken breasts (shredded)
6 cups chicken broth
1 can (14 oz) coconut milk
2 tbsp red curry paste
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp fresh ginger, grated
2 cloves garlic, minced
2 stalks lemongrass, smashed (optional)
6 oz rice noodles
1 red bell pepper, thinly sliced
Juice of 2 limes
Fresh cilantro, chopped
Green onions, sliced

Salt & pepper to taste

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Instructions

In a large pot, bring chicken broth to a simmer. Add garlic, ginger, and lemongrass.
Stir in curry paste, fish sauce, and soy sauce until dissolved.
Add coconut milk and chicken. Simmer for 15 minutes until chicken is fully cooked.
Remove chicken, shred, and return to the pot.
Add rice noodles and bell pepper, cooking until noodles are tender.
Stir in lime juice, cilantro, and green onions.
Taste and adjust seasoning with salt, pepper, or extra lime.

Serve hot, garnished with fresh herbs.

Notes

Swap chicken with shrimp or tofu for a different protein

Adjust spice level by adding more or less curry paste.

For extra creaminess, add a splash of heavy cream.