If you’re craving something warm, creamy, and packed with flavor – this Thai Chicken Coconut Curry Soup is it.

It’s the kind of soup that feels like a hug in a bowl. It’s cozy from the coconut milk, a little spicy from the red curry paste, and full of tender chicken, veggies, and noodles.

I’ve made this recipe on chilly nights and even summer evenings when I just want something comforting but still light.

The best part? It comes together in one pot and doesn’t take all day.

this recipe!

🍲 Why I Love This Recipe

This soup is one of those recipes that I always come back to, no matter what. Here’s why:

• Full of flavor without being heavy
• One pot = easy cleanup
• Makes great leftovers (if there’s any left!)
• Feels like takeout, but better and healthier
• Great way to use up leftover chicken or veggies

This is one of my go-to cozy recipes when I want something quick and satisfying that tastes like I ordered it from a fancy Thai place – but made it in sweats at home.

🍴 Servings & Time

• Servings: 4 bowls
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

📊 Macros (Per Serving – estimate)

• Calories: 420
• Protein: 28g
• Carbs: 32g
• Fat: 22g
• Fiber: 3g
• Sugar: 6g

🔬 Why This Recipe Works (Quick Science)

• Coconut milk gives a creamy texture without using dairy.
• Red curry paste is concentrated with aromatics like lemongrass and chili – it’s like flavor gold in a jar.
• Simmering the chicken in the broth infuses it with flavor while keeping it juicy.
• Lime juice and fish sauce balance out the richness with acidity and umami.

🚫 Common Mistakes

• Boiling the coconut milk too hard – it can separate and look oily.
• Not tasting as you go – Thai flavors are all about balance (sweet, salty, spicy, sour).
• Adding noodles too early – they’ll get soggy if overcooked.
• Using low-fat coconut milk – it’s watery and lacks creaminess.

🍜 What You’ll Need

Ingredients:

• 1 tbsp vegetable oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp Thai red curry paste
• 4 cups chicken broth
• 1 (13.5 oz) can full-fat coconut milk
• 2 cups cooked shredded chicken (rotisserie works great!)
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 4 oz rice noodles
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• Salt, to taste
• Fresh cilantro & lime wedges, for garnish

👩‍🍳 Tools You’ll Need

• Large soup pot or Dutch oven
• Cutting board & knife
• Wooden spoon or spatula
• Measuring cups & spoons
• Citrus juicer (optional)
• Ladle

📝 Pro Tips

1. Use rotisserie chicken to save time and add extra flavor.
2. Don’t skip the fish sauce – it adds depth without tasting fishy.
3. Add noodles at the very end so they don’t get mushy.
4. Use full-fat coconut milk – trust me, it makes a big difference.
5. Taste and adjust seasoning at the end – every brand of curry paste is different.

🔄 Substitutions & Variations

• Swap chicken for tofu or shrimp for a pescatarian/vegetarian option.
• Use zucchini noodles instead of rice noodles for low-carb.
• Add mushrooms, baby spinach, or snap peas for more veggies.
• No fish sauce? Try soy sauce with a splash of lime juice.

⏱️ Make Ahead Tips

• You can make the soup base (everything except the noodles and lime juice) 2 days ahead.
• Reheat and then add the noodles just before serving.

👩‍🍳 How to Make Thai Chicken Coconut Curry Soup

Step 1: Sauté aromatics

In a large pot over medium heat, heat 1 tbsp vegetable oil. Add 1 diced yellow onion, 2 cloves minced garlic, and 1 tbsp minced fresh ginger. Cook until soft and fragrant, about 3–4 minutes.

Step 2: Add curry paste

Stir in 2 tbsp Thai red curry paste. Cook for 1–2 minutes, letting the paste toast and bloom.

Step 3: Add liquids

Pour in 4 cups chicken broth and 1 can (13.5 oz) full-fat coconut milk. Stir until fully combined.

Step 4: Simmer with chicken and veggies

Add 2 cups shredded cooked chicken, 1 sliced red bell pepper, and 1 cup shredded carrots. Bring to a gentle simmer and cook for 10 minutes.

Step 5: Add seasonings

Stir in 1 tbsp fish sauce, 1 tbsp brown sugar, and juice of 1 lime. Taste and season with salt if needed.

Step 6: Add noodles

Add 4 oz rice noodles directly into the soup and simmer until tender, about 4–5 minutes.

Step 7: Garnish & Serve

Ladle the soup into bowls and top with fresh chopped cilantro and lime wedges.

🧊 Leftovers & Storage

• Store leftovers in an airtight container for up to 3 days.
• Reheat gently on the stove or in the microwave.
• If noodles soak up too much broth, just add a splash of water or broth to loosen it.

🙋‍♀️ FAQ

Can I make it spicier?
Yep! Add more curry paste or a pinch of red chili flakes.

Can I freeze it?
The broth freezes well, but leave out the noodles – add fresh ones when reheating.

Is this gluten-free?
Yes, just double-check your fish sauce and curry paste for hidden gluten.

Can I use light coconut milk?
You can, but it won’t be as creamy or rich.

✨ Final Thoughts

This Thai Chicken Coconut Curry Soup is one of those recipes you’ll want to keep in your back pocket for when you need something easy, delicious, and comforting. Give it a try and let me know how it turns out in the comments. I love hearing how people make it their own!

Happy cooking! 🥄