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Thai Coconut Chicken Soup

Easy Home Cooking
This Thai Coconut Chicken Soup features tender chicken simmered in creamy coconut broth, brightened with red curry paste, ginger, and lime. Rice noodles soak up the fragrant soup, while fresh herbs add a burst of freshness—perfect for a cozy weeknight dinner or a soothing lunch!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 360 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1½ lbs boneless skinless chicken breasts cut into ½-inch chunks
  • Kosher salt and black pepper to taste
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 onion diced
  • 3 tbsp red curry paste
  • 1 tbsp freshly grated ginger
  • 6 cups low sodium chicken broth
  • 1 13.5 oz can coconut milk
  • 4 oz rice noodles
  • 1 tbsp fish sauce
  • 2 tsp brown sugar
  • 3 green onions sliced
  • ½ cup fresh cilantro chopped
  • ¼ cup fresh basil chopped
  • 2 tbsp lime juice

Instructions
 

  • Heat oil in a large pot. Season and sear chicken 2–3 minutes; remove.
  • Sauté garlic, pepper, and onion for 3–4 minutes.
  • Stir in curry paste and ginger; cook 1 minute.
  • Pour in broth and coconut milk, scrape bottom.
  • Return chicken; simmer 10 minutes.
  • Add noodles, fish sauce, and sugar; cook 5 minutes.
  • See full steps with tips & photos → https://wimpysdiner.net/thai-coconut-chicken-soup/

Notes

  • Swap chicken for shrimp or tofu for a different protein twist.
  • Use gluten-free rice noodles or zucchini ribbons to keep it low-carb.
  • If you like more heat, stir in a pinch of crushed red pepper flakes or a sliced Thai chili.