Thai chicken soup with coconut milk
- Preparation 15 min
- Cooking 30 min
- Servings 4
- Freezing Absolutely
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Fancy a comforting soup with exotic flavors that warms as much as it awakens the taste buds? This Thai chicken soup with coconut milk is a real taste journey: a perfect combination of creamy, spicy and tangy, inspired by the best classics of Thai cuisine. Velvety coconut milk, fragrant spiced broth and a touch of refreshing lime combine perfectly to create a soup that’s full of character, yet ultra-easy to prepare at home. Honestly, it’s perfect!
As well as being delicious, this soup is gluten-free and naturally high in protein, ideal for a nourishing meal that won’t weigh down your stomach. Tender, juicy chicken, oven-roasted with red curry paste, brings legendary depth of flavor, while rice noodles round out this bowl of comfort with a soft, light texture.
Whether you’re a fan of spicy dishes or simply looking for an original recipe to add to your repertoire, this soup is a winning choice! Perfect for a quick weekday supper, it’s equally impressive as a starter for a meal with friends. Garnish generously with fresh coriander, crisp green onions and a wedge of lime for an explosion of freshness in every bite.
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Tips and tricks for an even tastier Thai soup
Intensify the flavours 🛠️: Fry the red curry paste with the garlic and ginger for a few minutes before adding the stock to release all its aromas.
Perfect balance ⚖️ : If your soup is too spicy, add a little more coconut milk or a touch of sugar to soften the taste.
Ideal texture 🍜: Don’t let the rice noodles soak too long in the broth, as they may become too soft. Cook them separately and add them directly to the bowls just before serving.
Storage and reheating
In the fridge 🧊: Store the soup in an airtight container for 3 to 4 days. To prevent the noodles from becoming mushy, keep them separate from the broth and add them just before serving.
Reheating 🔥: Heat the soup over low heat in a saucepan or microwave, stirring well to prevent the coconut milk from separating.
Can you freeze this soup?
Yes, but with a little trick! ❄️ For best preservation, do not freeze the noodles. Prepare only the chicken broth and freeze it in individual portions. Simply add fresh noodles when serving, and the soup looks as if it’s just been made. Freezing time: up to 3 months.
Ideas for substitutions and variations
Protein 🍗: Replace the chicken with shrimp, firm tofu or even beef strips for a different version.
Broth 🥣: A shrimp or vegetable broth will give an even stronger flavor depending on your preferences.
Coconut milk 🥥: If you want a lighter soup, replace it with evaporated milk or vegetable cream.
Spices and seasonings 🌶️ : Add fresh chilli, lemongrass or kaffir lime leaves for an even more authentic touch.
With these tips, your Thai soup will always be a success! 😍
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Thai chicken soup with coconut milk
- 4 boneless chicken breasts (approx. 600 g)
- 2 tbsp (30 ml) red curry paste
- Salt and pepper to taste
- 1 tbsp (15 ml) olive oil
- ½ medium onion, finely chopped (approx. 75 g)
- 1 tbsp (15 ml) grated fresh ginger
- 3 garlic cloves, finely chopped
- 4 tbsp (60 ml) bulging red curry paste
- 6 cups (1.5 L) chicken or vegetable stock
- Juice of 2 limes (approx. 60 ml)
- 100 g raw rice noodles (see note)
- 1 can (398 ml) whole coconut milk
- 1 handful fresh coriander, chopped
- Green onions, chopped to taste
- Lime wedges to serve
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Preparation
Cooking the chicken
- Preheat oven to 400°F (200°C). Place chicken breasts on a parchment-lined baking sheet.
- Season with salt and pepper and brush with 2 tbsp (30 ml) red curry paste.
- Bake for 20-25 minutes, until chicken is cooked through. Let cool, then cut into large cubes.
Soup preparation
- Heat olive oil in a large saucepan over medium heat. Sauté onion, ginger and garlic for 2-3 minutes.
- Add the red curry paste and cook, stirring, for a further 1 minute.
- Pour in chicken broth and lime juice, bring to a boil. Reduce heat, add coconut milk and chicken and simmer for 10 minutes.
- Cook the noodles al dente in a large pot of boiling water. Pour into a colander, rinse thoroughly and set aside.
- Garnish with fresh coriander, green onions and a lime wedge.
Yes, but… why? 🫠 If you want a lighter version, substitute unsweetened oat milk or clear broth, but you’ll lose that rich, creamy feel.
Boneless chicken is the most practical:
Chicken breasts 🏆: Leaner and easier to slice.
Boneless thighs 🥇: Juicier and tastier!
Add fresh coriander, Thai basil, lime wedges and a drizzle of sesame oil for a real flavor boost! 😍
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