Easy Thai Chicken Soup That Warms the Soul
This Easy Thai Chicken Soup is a cozy, 30-minute bowl of comfort with fragrant ginger, creamy coconut milk, and tender chicken. It’s the perfect balance of zesty lime, aromatic curry, and healing warmth ideal for busy weeknights or soothing a cold day.
Equipment
- Soup Pot
- Wooden Spoon
Ingredients
Base & Aromatics
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1.5 tbsp Thai red curry paste
Soup Base
- 4 cups chicken broth low sodium preferred
- 1 lime juice only
- 6 oz rice noodles medium width
- 1 cup coconut milk full-fat
- 2 cups cooked chicken shredded or diced
Finishing Touches
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh basil torn or chopped
- 2 scallions sliced
- salt and pepper to taste
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion and cook until soft and golden, about 5 minutes.
- Stir in garlic, ginger, and Thai red curry paste. Cook for 1 minute until fragrant.
- Pour in chicken broth and lime juice. Bring to a gentle boil.
- Add rice noodles and cook until just tender, about 4–5 minutes. Do not overcook.
- Stir in coconut milk and shredded chicken. Simmer on low for 10 minutes to blend flavors.
- Remove from heat and stir in fresh cilantro, basil, and scallions. Season with salt, pepper, and extra lime juice to taste.
- Serve hot with lime wedges and crushed peanuts if desired. Enjoy!
Notes
- For best results, use full-fat coconut milk and don’t overcook the rice noodles.
- This soup freezes beautifully just omit the noodles and add them fresh when reheating.
- Optional add-ins: spinach, bok choy, or a scoop of jasmine rice for a heartier version.