Thai Chicken Curry Soup
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This one-pot Thai Chicken Curry Soup features seared chicken in a creamy coconut red curry broth with mushrooms, kale, bell peppers, and rice noodles, topped with lime and peanuts. It’s the ultimate weeknight comfort food – healthier than takeout and packed with authentic Thai flavors!
30-Minute Thai Chicken Coconut Curry Soup
This Thai-inspired coconut curry soup is loaded with tender chicken, shiitake mushrooms, red bell pepper, and your favorite greens (kale, bok choy, or spinach). I serve it over gluten-free rice noodles (or mung bean vermicelli) and top it with peanuts, fresh lime, and herbs. It’s a super flexible recipe: you can use leftover cooked chicken, cook the chicken in the broth, or use rotisserie chicken.
I love making this chicken curry soup year-round – it’s cozy enough for fall/winter comfort food, and it’s bright with lime and basil, so it still works in spring. And if you’re looking for more Thai-inspired recipes, don’t miss my Thai Coconut Curry Salmon, my super popular Thai Shrimp Soup, and Thai Chicken Meatballs.
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Ingredients and Substitutions
- Chicken breasts: I use boneless skinless for quick cooking and lean protein; sub thighs for juicier, fattier bite if you prefer darker meat. You can also use leftover cooked chicken or rotisserie chicken.
- Thai red curry paste: It’s a staple of Thai cooking, and I use my favorite brand – Thai Kitchen. It’s very mild, which means most people will be able to eat this Thai coconut chicken soup, as it’s not overly spicy.
- Coconut milk: I used full-fat unsweetened coconut milk. Not only is it essential for creaminess, it also makes this Thai soup dairy-free. You can use lite coconut milk but the soup will be thinner.
- Peanut butter: It thickens and adds authentic Thai peanut flair (think satay), blending seamlessly here. I whisk in smooth, natural PB for a no-grit texture.
- Fish sauce is another staple ingredient of Thai cooking; it adds saltiness and that deep umami flavor. Swap: more soy/tamari if fish sauce isn’t an option; or use vegan fish sauce.
- Noodles: Use rice noodles or Mung bean vermicelli.
- Veggies (bell pepper, shiitake, kale): You can also use yellow/orange bell pepper or thin-sliced carrots/snap peas. Swap shiitake mushrooms with cremini, portobello, oyster, or enoki. You can use bok choy, Swiss chard, or spinach instead of kale.
- Note: The photo below shows all the ingredients you need (labeled!). Also, you will find the complete ingredient list (with amounts) and the recipe instructions at the bottom of this post.
How to Serve Thai Chicken Soup
- Classic bowl: Add cooked rice noodles or mung bean vermicelli to the bowl, ladle hot Thai coconut chicken soup over, and top with basil, scallions, peanuts, and lime.
- Rice side: Serve the broth over steamed jasmine rice for a heartier bowl. You can also make my cilantro-lime black bean rice.
- Traditional toppings: Add a handful of bean sprouts or a sprinkle of fried shallots for texture. Top with extra peanuts, scallions, lime wedges, and fresh herbs (like Thai basil or cilantro).
- Salad: Serve with my crunchy Asian salad or seaweed salad.
My Top 2 Budget-Friendly Tips
- Swap chicken breasts for thighs or canned chickpeas to cut protein costs without skimping on flavor.
- Buy cheaper veggies: Use affordable cremini or baby bella mushrooms instead of shiitake and use frozen spinach over fresh kale – that can save up to 30% on veggies.
My Top 3 Cooking Tips
- Whisk peanut butter smoothly: Warm it slightly first, then whisk it gradually into the broth to avoid clumps and create that restaurant-quality velvety texture.
- Add veggies late: Toss in bell peppers and kale last to keep their crunch and color – overcooking turns them mushy, ruining the fresh contrast.
- Balance flavors at the end: Taste after lime; I always add extra fish sauce for umami – adjusting post-simmer ensures it’s not too sweet or bland.
Thai Chicken Curry Soup
Craving a cozy, restaurant-quality Thai chicken noodle soup? This one-pot recipe features seared chicken in a creamy coconut red curry broth with mushrooms, kale, bell peppers, and rice noodles, topped with lime and peanuts. It’s the ultimate weeknight comfort food – healthier than takeout and packed with authentic Thai flavors!
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breasts cut into ½-inch chunks (450 grams)
- 1 teaspoon kosher salt (5 grams)
- ½ teaspoon black pepper (1 gram)
- 1 teaspoon sweet paprika (2 grams)
For the Coconut Broth:
- 1 tablespoon neutral oil such as avocado or sunflower (15 milliliters)
- 1 small onion finely chopped (about 60 grams)
- 1 tablespoon grated fresh ginger (6 grams)
- 3 cloves garlic minced (9 grams)
- 3 tablespoons Thai red curry paste (45 grams)
- 4 cups low-sodium chicken broth (960 milliliters)
- 14 oz full-fat coconut milk (400 milliliters)
- ¼ cup creamy peanut butter (60 grams)
- 2 tablespoons fish sauce (15-30 milliliters)
- 1 teaspoon soy sauce or tamari (5 milliliters)
- 1 teaspoon brown sugar (5 grams)
For the Vegetables:
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- 1 cup sliced shiitake mushrooms (100 grams)
- 1 medium red bell pepper thinly sliced (120 grams)
- 2 cups chopped kale or baby spinach (60 grams)
For Serving:
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- 4 ounces rice noodles or mung bean vermicelli noodles (115 grams)
- 2 tablespoons freshly squeezed lime juice (30 milliliters)
- Fresh Thai basil
- Roasted peanuts chopped
- Sliced scallions
- Chili oil optional drizzle
Instructions
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Cook the noodles: Bring a pot of water to a boil. Add rice noodles (or mung bean vermicelli noodles) and cook according to package directions until al dente (usually 3-4 minutes). Drain and toss with a few drops of oil to prevent clumping. Set aside.
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Sear the chicken: Season chicken pieces with salt, pepper, and paprika. In a large Dutch oven, heat the oil over medium-high heat. Add chicken and sear for about 8 minutes, stirring a few times, until golden brown. Remove the chicken to a plate.
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Build the flavor base: Reduce the heat to medium. Add the chopped onion to the same pot. Add in 2-3 tablespoons of chicken broth to deglaze the pot, scraping up any browned bits to prevent burning. Sauté for 2-3 minutes until softened. Stir in the grated ginger and minced garlic; cook for 30 seconds until fragrant. Add the red curry paste and stir well, cooking for 1-2 minutes.
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Make the coconut broth: Gradually whisk in the chicken broth and coconut milk, stirring to dissolve the curry paste. Whisk in the peanut butter until smooth. Add mushrooms and stir in fish sauce, soy sauce, and brown sugar. Return the seared chicken (and any juices) to the pot.
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Simmer and add vegetables: Bring to a gentle simmer and cook 8-10 minutes, until the chicken and mushrooms are fully cooked through. Add sliced bell pepper and kale (or spinach). Simmer 3-4 minutes more until the vegetables are tender but still bright.
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Adjust seasonings: Remove from heat. Stir in lime juice. Taste and adjust seasoning – more fish sauce for salt, lime juice for acidity, or a bit of sugar for balance.
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Assemble and serve: Divide the cooked noodles among bowls. Ladle hot Thai coconut chicken soup and vegetables over the noodles. Garnish each bowl with chopped peanuts, scallions, Thai basil, and a drizzle of chili oil if desired.
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Note: I provide helpful step-by-step photos + tips below this recipe card. ⬇️⬇️
Notes
- How spicy is this Thai chicken soup? It depends on your curry paste. I always use the Thai Kitchen brand, which is very mild. You can up the spice by adding Thai chilies or red pepper flakes, or use a spicier brand of red curry paste.
- Can I use light coconut milk? You can, but I don’t recommend it-the broth won’t be as creamy and can split when boiled.
- What if I don’t have fish sauce? Use an extra 2-3 teaspoons of soy or tamari and a squeeze of lime. It won’t taste exactly the same, but it’ll still be delicious. Vegan fish sauce works too.
- How do I keep the noodles from soaking up all the broth? Store noodles and broth separately. When serving leftovers, place the noodles in the bowl and pour hot coconut curry broth over them to reheat – this should prevent mushy noodles.
- Can I make it dairy- and gluten-free? This Thai coconut soup is naturally dairy-free. For gluten-free, use tamari or coconut aminos instead of soy sauce and verify your curry paste is GF. Mung bean or rice vermicelli is gluten-free.
Storage, reheating, freezing, make-ahead
- Storage: Refrigerate broth and noodles separately in airtight containers for 3-4 days. Keep garnishes (basil, scallions, peanuts) in small containers.
- Reheating: Warm broth gently on the stovetop over medium-low heat until steaming (avoid a hard boil to keep coconut milk smooth). If reheating in the microwave, use 50-70% power, stir halfway. Add noodles to bowls, then pour hot broth over to warm them.
- Freezing: Freeze broth only (no noodles, no fresh herbs) up to 2-3 months. Thaw overnight in the fridge; reheat gently and add fresh lime/herbs before serving.
- Make-Ahead: Cook the soup base through the simmer step and stop before adding greens and lime. Chill. Reheat day-of, then add kale/spinach and lime to keep colors bright and flavors fresh.
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
How to Make Thai Chicken Soup (Step-by-Step Photos & Tips)
- Cook noodles: Boil mung bean vermicelli 3-4 minutes until al dente. Drain, toss with a few drops of oil (to prevent clumping); set aside. (Tip: Keep noodles separate from broth for the best leftovers.)
- Sear chicken: Season with salt, pepper, paprika. Heat oil in a Dutch oven (med-high); sear 6-8 minutes until browned. Transfer to a plate. (Tip: Use a wide pot and avoid crowding for better browning.)
- Cook onion, ginger, garlic, and curry paste: Reduce to medium. Add onion with a splash of broth to deglaze; sauté 2-3 minutes. Stir in ginger/garlic 30 seconds, then curry paste 1-2 minutes.
- Make coconut broth: Whisk in broth and coconut milk until red curry paste dissolves. Whisk in peanut butter until smooth.
- Add mushrooms, fish sauce, soy, and brown sugar. Return chicken (and juices). (Tip: For a silky emulsion, whisk PB with a ladle of hot broth first; keep the heat gentle after adding coconut milk to prevent splitting.)
- Simmer the chicken & add veggies: Gently simmer 8-10 minutes until chicken is cooked. Add bell pepper and kale/spinach; simmer 3-4 minutes until tender-bright. (Tip: Add greens at the end to keep color; slice peppers thin for crisp-tender texture.)
- Final touches: Off heat, stir in lime juice. Adjust seasonings: add more fish sauce for salt, more lime for acidity, a pinch of sugar for balance.
- Serve: Divide drained, cooked noodles between bowls. Ladle soup over top; garnish with Thai basil, scallions, peanuts, and (optional) chili oil.
