Thai chicken soup with coconut milk
- Preparation 15 min
- Cooking 30 min
- Servings 4
- Freezing Absolutely
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🍜 A comforting soup with the flavors of Thailand
This Thai chicken soup with coconut milk is the kind of meal that warms you from the inside out. A creamy coconut broth, kicked up with red curry paste and brightened by a generous squeeze of lime. It’s a perfect combination of creamy, spicy and tangy, inspired by the best classics of Thai cuisine.
🔥 Simple, quick and packed with flavor
It doesn’t take long and it’s surprisingly affordable. The chicken roasts in the oven with curry paste, the broth simmers with ginger, garlic and lemongrass, and the coconut milk ties everything together in perfect creaminess. My kids ask for this soup at least once a month. It’s become a household classic.
🎿 The ultimate comfort food
Coming back from skiing, a quiet Friday night watching a movie. That’s when this soup really shines. It’s a complete meal on its own: chicken, noodles, a rich broth. No side dish needed, just a ton of lime wedges because that’s non-negotiable.
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🔥 Sauté the curry paste before adding broth
This is THE difference between a decent soup and an exceptional one. Sautéing the red curry paste with garlic, ginger and lemongrass for a few minutes over medium heat releases all the aromas and gives the broth an incredible depth of flavor. Never skip this step.
🍋 Lime is the secret of this soup
Lime makes THE biggest difference in this recipe. I add it to the soup during cooking AND squeeze more generously at serving. The hit of fresh lime is absolutely incredible with the coconut milk and red curry. Always serve lime wedges on the side. It’s non-negotiable.
🍜 Always cook your noodles separately
I absolutely cook the noodles separately for two reasons: first, to keep the broth clear and clean (noodles make it cloudy and starchy), and second, to control the noodle texture. I cook them slightly al dente, rinse them, place them in the bowl and pour the hot broth over top. The noodles finish cooking in the bowl. Perfect every time.
🍝 Choose wider rice noodles
For this soup, I use slightly wider rice noodles instead of thin vermicelli. I find that thin vermicelli often ends up mushy because they’re just too delicate. The wider noodles hold up much better in the broth and taste delicious.
🌶️ Red curry paste: Thai Kitchen is my pick
I like using Thai Kitchen red curry paste. Other brands are often much stronger and spicier. I like my soup mildly spicy, but if you want a bigger kick, don’t hesitate to add sriracha at serving.
🍗 Chicken breasts or thighs?
In this recipe, I used chicken breasts because I had already defrosted them that morning. But if you want to use boneless thighs, go for it. They’re absolutely delicious and even juicier. Same cooking time, same method.
⚖️ Balance the flavors
If your soup is too spicy, add a bit more coconut milk or a touch of sugar to mellow it out. The balance between the creaminess of coconut, the heat of curry and the acidity of lime is what makes this soup magical.
❄️ Storage and freezing
The soup keeps 3-4 days in the fridge in an airtight container. To prevent noodles from getting mushy, store them separately and add them just before serving. You can freeze the broth with chicken (without noodles) for up to 3 months. Just add freshly cooked noodles when serving.
✅ A complete meal on its own
This soup is a complete meal as is. There’s chicken, noodles, a rich broth. No need for bread or rice on the side. Just a ton of lime wedges because that’s non-negotiable. If you love Asian flavors, also try my chicken chow mein, my chicken fried rice or my chicken and shrimp pad Thai.
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For the chicken
- 4 boneless chicken breasts (about 600 g)
- 2 tbsp (30 ml) red curry paste
- Salt and pepper, to taste
Thai chicken soup with coconut milk
- 1 tbsp (15 ml) olive oil
- ½ medium onion, finely chopped (about 75 g)
- 1 tbsp (15 ml) fresh grated ginger
- 3 cloves garlic, finely chopped
- 4 tbsp (60 ml) heaping red curry paste
- 2 lemongrass stalks, bruised
- 6 cups (1.5 L) chicken or vegetable broth
- Juice of 2 limes (about 60 ml)
- 100 g wide rice noodles (not thin vermicelli)
- 1 can (398 ml) full-fat coconut milk
- 1 handful fresh cilantro, chopped
- Green onions, chopped, to taste
- Lime wedges for serving
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Preparation
Cooking the chicken
- Preheat oven to 400°F (200°C). Place chicken breasts on a baking sheet lined with parchment paper.
- Season with salt, pepper and brush with 2 tbsp (30 ml) red curry paste.
- Bake for 20-25 minutes, until chicken is cooked through. Let cool slightly, then cut into large cubes.
Making the soup
- In a large pot over medium heat, heat olive oil. Sauté onion, ginger and garlic for 2-3 minutes.
- Add red curry paste and bruised lemongrass stalks, cook 1 more minute while stirring to release all the aromas.
- Pour in chicken broth and lime juice, bring to a boil. Reduce heat, add coconut milk and chicken, then simmer for 10 minutes. Remove lemongrass stalks before serving.
- In a separate pot of boiling water, cook rice noodles slightly al dente (1 minute less than package directions). Drain, rinse thoroughly with cold water and set aside.
- Divide noodles into bowls, ladle broth over top. Garnish with fresh cilantro, green onions and generous lime wedges.
Yes, but why would you? 🫠 If you want a lighter version, substitute with unsweetened oat milk or plain broth, but you’ll lose that rich, creamy quality that makes this soup so special.
Boneless chicken breasts are the most practical and easy to slice. But boneless thighs are even juicier and more flavorful in this soup. Both work with the same cooking time. Just use whatever you have on hand!
Fresh cilantro, chopped green onions and most importantly, generous lime wedges. The hit of fresh lime is absolutely incredible with this soup. It’s non-negotiable. A drizzle of sesame oil on top is the cherry on the sundae.
I recommend slightly wider rice noodles over classic thin vermicelli. Thin vermicelli often ends up mushy because they’re too delicate. Wider noodles hold up much better in the broth. Always cook them separately and slightly al dente. They’ll finish cooking in the bowl when you pour the hot broth over top.
Yes, but with a little trick! Freeze only the broth with chicken, without the noodles. Noodles get mushy when frozen. When ready to serve, thaw the broth, reheat gently and add freshly cooked noodles. Freezer life: up to 3 months.
I like using Thai Kitchen red curry paste. Other brands are often much stronger and spicier. I like my soup mildly spicy, but if you want a bigger kick, don’t hesitate to add sriracha at serving.
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