Thai Coconut Curry Soup with Chicken
Warm, creamy, and packed with veggies and tender chicken, this One-Pot Thai Coconut Curry Soup turns a handful of pantry staples into a restaurant-worthy bowl in under an hour.
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Some nights call for a soup that does all the heavy lifting. This Thai Coconut Curry Soup is that soup — a rich coconut broth built on red curry paste, ginger, and garlic, loaded with tender shredded chicken, soft rice noodles, and crisp-tender veggies. It comes together in one pot in under 45 minutes, and it tastes like something you’d order from your favorite Thai spot.
Why I love this Thai Coconut Curry Soup
I keep coming back to this soup on busy weeknights — it uses rotisserie chicken and pantry staples, but the finished bowl tastes like something worth the extra effort. My daughters ask for it by name, and I love that I can set out bowls of green onion, cilantro, and lime wedges so everyone can build their own bowl exactly how they like it. It’s the kind of dinner that turns a rushed Wednesday into something that feels a little special.
What makes this Thai Coconut Curry Soup healthy?
This coconut curry soup gets its protein from shredded chicken, so every bowl is filling without feeling heavy. Carrots and red bell pepper add color, fiber, and a dose of vitamin C, and the broth is built on real ingredients — fresh ginger, garlic, and lime juice — instead of shortcuts. Coconut milk brings richness and a good source of healthy fats, and fish sauce stands in for a lot of the salt you’d normally reach for, adding savory depth in just a couple tablespoons. It’s a comforting bowl that still leaves room for seconds.
RELATED: Italian Wedding Soup – another one-pot dinner soup loaded with tender meatballs, greens, and a savory Parmesan broth that’s ready in well under an hour.
Ingredients for Thai Coconut Curry Soup Recipe
- Vegetable oil — for sautéing the vegetables and building the base of flavor.
- Yellow onion — adds sweetness and body to the broth.
- Red bell pepper — brings color and a little natural sweetness.
- Carrots — sliced thin so they cook quickly and stay a little crisp.
- Garlic and fresh ginger — minced and grated, this pair is what gives the broth its warmth.
- Red curry paste — the backbone of the soup’s flavor; found in the Asian foods aisle near the coconut milk.
- Chicken broth — the savory liquid base the curry paste and coconut milk build on.
- Full-fat coconut milk — gives the broth its signature creamy texture. Shake the can well before opening.
- Fish sauce — a small amount adds big savory depth. Don’t skip it.
- Brown sugar — balances the heat from the curry paste and the salt from the fish sauce.
- Shredded cooked chicken — rotisserie chicken keeps this recipe quick.
- Rice noodles — soak up the coconut curry broth and turn this into a full meal.
- Lime juice — stirred in at the end for brightness.
- Green onions and fresh cilantro — for garnish, right before serving.
Soup making essentials
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ALLIGATOR CHOPPER
Immersion Blender
Dutch oven
2 Cup Freezer Trays
Soup Ladle
MASON JARS
Step-by-step instructions for making Thai Coconut Curry Soup
- Heat the oil in a large soup pot over medium heat. Add the onion, bell pepper, and carrots, and cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the garlic, ginger, and red curry paste. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in the chicken broth and coconut milk. Stir in the fish sauce and brown sugar. Bring the soup to a gentle boil, then reduce the heat and simmer for 15 minutes.
- Add the shredded chicken and rice noodles. Continue simmering for 5 to 7 minutes, or until the noodles are tender.
- Remove the pot from the heat and stir in the lime juice. Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with green onions and cilantro before serving.
Make this THAI COCONUT CURRY SOUP, then check out my Greek Lemon Chicken and Rice Soup, my Roasted Tomato and Basil Soup or more of my Easy Soup Ideas.
TIPS AND FREQUENTLY ASKED QUESTIONS about this Thai Coconut Curry Soup
Read on for tips and substitution ideas and how to customize this soup.
Can I use shrimp or tofu instead of chicken?
Yes. Swap the shredded chicken for a pound of peeled shrimp added in the last 3 to 4 minutes of simmering, or use cubed firm tofu for a vegetarian version — just swap the chicken broth for vegetable broth too.
What can I use instead of fish sauce?
Soy sauce or tamari makes a good stand-in if you’re out of fish sauce or avoiding it, though the flavor will be a little less savory. Start with half the amount and add more to taste.
Can I make this soup gluten-free?
Rice noodles and most red curry pastes are naturally gluten-free, but brands vary, so check the label. Look for a certified gluten-free fish sauce as well, since a few brands add wheat.
How spicy is this coconut curry soup?
With 3 tablespoons of red curry paste, this soup has a gentle-to-medium heat. For a milder pot, start with 2 tablespoons and add more toward the end. For more heat, stir in extra curry paste or a drizzle of chili oil at the table.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. The rice noodles will keep soaking up broth as they sit, so add a splash of chicken broth or water when reheating on the stove over medium-low heat.
Save this Thai Coconut Curry Soup to your favorite soups Pinterest board so it’s ready the next time you need a cozy, no-fuss dinner.
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Thai Coconut Curry Soup
Equipment You’ll Need
Ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion, diced
- 1 red bell pepper, sliced
- 2 carrots, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste
- 4 cups chicken broth
- 1 (13.5-ounce) can full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 cups shredded cooked chicken
- 4 ounces rice noodles
- 1 tablespoon lime juice
- 2 green onions, sliced
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the oil in a large soup pot over medium heat. Add the onion, bell pepper, and carrots. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the garlic, ginger, and red curry paste. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in the chicken broth and coconut milk. Stir in the fish sauce and brown sugar. Bring the soup to a gentle boil, then reduce the heat and simmer for 15 minutes.
- Add the shredded chicken and rice noodles. Continue simmering for 5 to 7 minutes, or until the noodles are tender.
- Remove the pot from the heat and stir in the lime juice. Taste and adjust seasoning if desired.
- Ladle into bowls and garnish with green onions and cilantro before serving.
Notes
- sliced mushrooms,
- baby spinach,
- snap peas, or
- a drizzle of chili oil for extra heat.
Nutrition
Disclosure
Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!Other Soup recipes to try
- Italian Wedding Soup — tender mini meatballs, greens, and pasta in a light Parmesan broth.
- Greek Lemon Chicken and Rice Soup — a bright, creamy avgolemono soup that comes together in one pot.
- Roasted Tomato and Basil Soup — a cozy classic with deep roasted flavor, perfect with grilled cheese.
- One-Pot Vegetable Soup — a simple, veggie-packed soup that’s easy to customize with what’s in the fridge.
- Creamy Chicken Florentine Soup — a rich, comforting soup with tender chicken and spinach in a creamy broth.
