Go Back
–+ servings
Thai Chicken Soup

Settling In with Cozy Thai Chicken Soup You’ll Crave

This Thai Chicken Soup combines tender chicken, rich coconut milk, and delightful rice noodles for a cozy, comforting experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Red Curry Paste Can be replaced with green curry paste if desired.
  • 1 tablespoon Brown Sugar Honey can substitute for a different sweetness profile.
  • 3 cloves Garlic Use fresh for a punch or powdered as a handy alternative.
  • 1 tablespoon Minced Ginger Ground ginger can work in a pinch.
  • 4 cups Chicken Stock Vegetable stock is perfect for a vegetarian option.
  • 2 tablespoons Fish Sauce Omit for a vegetarian version or use sea salt as a substitute.
For the Veggies
  • 1 medium Red Bell Pepper Feel free to use yellow or green peppers instead.
  • 1 medium Onion Shallots can be a milder alternative.
  • 1 cup Frozen Peas Swap in fresh peas or mixed vegetables as you like.
  • 1 medium Red Chili Adjust to your spice preference or omit for a milder outcome.
For the Creaminess
  • 1 can Coconut Milk Almonds or cashew milk serve as non-dairy alternatives.
For the Toppings
  • 4 oz Rice Noodles Ramen noodles can be adjusted for timing while cooking.
  • 1/4 cup Cilantro Parsley can be used for a milder touch.
  • 1 lime Lime (Zested and Juiced) Lemon juice is a solid substitute.
  • 2 tablespoons Soy Sauce Tamari can be used for a gluten-free substitute.

Equipment

  • Slow Cooker
  • food processor

Method
 

Step-by-Step Instructions
  1. In a food processor, combine red curry paste, brown sugar, garlic, cilantro, red bell pepper, onion, minced ginger, and red chili to create a fragrant paste. Process until smooth, about 1–2 minutes.
  2. Transfer the blended paste into your slow cooker. Pour in the chicken stock and stir to combine. Set the slow cooker to HIGH for 4 hours or LOW for 8 hours.
  3. Add the cubed chicken breasts into the slow cooker, ensuring they are submerged in the broth. Cover and let it cook for the designated time.
  4. Carefully shred the chicken into bite-sized pieces using two forks, then stir the chicken into the soup.
  5. Stir in the coconut milk and rice noodles. Cover and allow to cook for an additional 10–15 minutes until the noodles are tender.
  6. Add the frozen peas, lime zest, lime juice, soy sauce, and fish sauce to the soup. Stir gently and adjust seasoning. Cook for another 5 minutes.
  7. Ladle the soup into bowls and garnish with fresh cilantro, sliced green onions, extra chili for heat, and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 750mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Freezes well for up to 2-3 months. Thaw overnight in the fridge before reheating.

Tried this recipe?

Let us know how it was!