Creamy Thai Chicken Soup

Name: Creamy Thai Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tablespoon vegetable oil; 1 pound chicken breast, sliced into thin strips; 2 tablespoons red curry paste; 1 tablespoon fresh ginger, minced; 2 cloves garlic, minced; 1 can full fat coconut milk; 3 cups chicken broth; 1 red bell pepper, thinly sliced; 4 ounces rice noodles; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 tablespoon lime juice; Fresh cilantro and sliced green onions for topping

This comforting Thai inspired soup features tender chicken and rice noodles in a fragrant, creamy coconut broth.

By Enzo81 Kitchen· Thai· October 27, 2026

easy.enzo81.xyz

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Serves

There is something so satisfying about a bowl of soup that hits every flavor note at once. This recipe brings together spicy red curry, zesty lime, and rich coconut milk for a meal that tastes like it came from your favorite local spot but is simple enough to make on a busy weeknight.

I love keeping this recipe in my rotation because it is easy to adapt to whatever veggies I have in the fridge. For the best flavor, make sure you really sauté the curry paste with the ginger and garlic before adding the liquids. It makes a world of difference in the depth of the broth.

Ingredients

1 tablespoon vegetable oil
1 pound chicken breast, sliced into thin strips
2 tablespoons red curry paste
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 can full fat coconut milk
3 cups chicken broth
1 red bell pepper, thinly sliced
4 ounces rice noodles
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon lime juice
Fresh cilantro and sliced green onions for topping

8Instructions

1
Heat the oil in a large pot over medium heat.
2
Add the chicken strips and cook until they are no longer pink, then remove them from the pot and set aside.
3
In the same pot, add the curry paste, ginger, and garlic. Cook for about one minute until fragrant.
4
Pour in the coconut milk and chicken broth, stirring well to combine the curry paste into the liquid.
5
Bring the mixture to a gentle simmer and add the sliced red bell pepper.
6
Add the rice noodles and cook for 5 to 7 minutes or until the noodles are tender.
7
Stir the cooked chicken back into the pot along with the fish sauce, brown sugar, and lime juice.
8
Taste your soup and adjust the seasoning if needed, then serve hot with a sprinkle of cilantro and green onions.

Tips

Leftovers keep well in the fridge for up to three days, though the noodles may absorb some of the broth. Simply add a splash of extra water or broth when reheating. This soup also freezes beautifully without the noodles, so you can add fresh ones when you are ready to eat.

#soup #comfort food #dinner #gluten free #easy meals

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