Name: THAI CHICKEN SOUP
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 tablespoon vegetable oil; ½ cup thinly sliced shallots (or onion); 1 tablespoon minced fresh ginger; 2 tablespoons Thai green (or red) curry paste; 4 cups low‑sodium chicken broth; 1 (13.5 oz) can unsweetened coconut milk; 2 tablespoons fish sauce; 4 teaspoons dark brown sugar; 2 tablespoons fresh lime juice; ½ teaspoon turmeric (optional, for color and warmth); 4 oz thin rice noodles; 2 cups shredded cooked chicken (rotisserie works great); Cilantro & scallions, chopped (for garnish); Lime wedges & Sriracha (for serving)

I created a fragrant and comforting Thai-style chicken noodle soup, with creamy coconut broth, mild curry spice, and fresh herbs that warm the soul. THAI CHICKEN SOUP

Why You’ll Love This Recipe

I love how quickly this soup comes together—perfect for busy weeknights—while still packing big flavor thanks to the curry paste, coconut milk, lime, and fresh herbs. It’s both satisfying and light, and I can make it my own by mixing in whatever veggies or proteins I have.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon vegetable oil
½ cup thinly sliced shallots (or onion)
1 tablespoon minced fresh ginger
2 tablespoons Thai green (or red) curry paste
4 cups low‑sodium chicken broth
1 (13.5 oz) can unsweetened coconut milk
2 tablespoons fish sauce
4 teaspoons dark brown sugar
2 tablespoons fresh lime juice
½ teaspoon turmeric (optional, for color and warmth)
For serving:
- 4 oz thin rice noodles
- 2 cups shredded cooked chicken (rotisserie works great)
- Cilantro & scallions, chopped
- Lime wedges & Sriracha

directions

Heat oil over medium-low heat, add shallots and ginger; cook until softened (3–5 min).
Stir in curry paste; cook 1 min until aromatic.
Pour in chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer and cook uncovered for 5 min.
Meanwhile, cook rice noodles per package instructions, then drain.
Divide noodles and chicken among bowls, ladle hot broth over, and top with cilantro, scallions, and lime wedges. Add Sriracha to taste.

Servings and timing

Servings: 4 bowls
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: ~25 minutes

Variations

Use red or yellow curry paste instead of green.
Add veggies like mushrooms, bell peppers, carrots, or spinach.
Swap noodles for rice if preferred.
Make it vegetarian by using tofu and vegetable broth, replace fish sauce with soy sauce.

storage/reheating

Refrigerate leftovers in airtight containers up to 3 days. Store noodles separately so they don’t soak the broth. Reheat broth gently on the stove or in the microwave, then combine with noodles and toppings before serving.

FAQs

What’s the best noodle type to use?

I like thin rice noodles—they cook fast and soak up flavor, but any noodle or rice works depending on preference.

Can I cook the noodles in the soup?

You can, but I cook them separately to prevent them from absorbing too much broth and becoming mushy in leftovers.

Is this soup spicy?

It has a gentle warmth from curry paste. I control spice by starting small and adding Sriracha or chiles at the end for heat.

Can I freeze it?

The broth freezes well, but not the noodles. I freeze only the broth and chicken; I add fresh noodles when reheating.

How do I make it gluten-free?

Use gluten-free fish sauce and ensure your curry paste is GF—it typically is, and rice noodles are naturally gluten-free.

Conclusion

I hope this rich, cozy Thai Chicken Soup becomes a staple for you. It’s flexible, satisfying, and super simple—perfect any time you want a taste of warmth and comfort.