Simple Thai Chicken Soup

Name: Thai Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 0.5 medium onion, finely chopped; 1 tsp fresh ginger, grated; 3 cloves garlic, minced; 4 tbsp Thai red curry paste (heaping tablespoons); 4 cups chicken broth or vegetable broth; 2 cups water; 1 lime, juiced (fresh); 13.5 oz full-fat coconut milk (1 can); 2 cups cooked shredded chicken (rotisserie works great); 3.5 oz uncooked rice noodles; 1 handful fresh basil (torn); 1 handful fresh cilantro (chopped); 2 tbsp chopped scallions (as much as you like); 0 salt and black pepper (to taste); 1 lime wedges (for serving, optional)

Posted on August 26, 2025.

Creamy Thai chicken soup with noodles and lime

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Thai Chicken Soup is creamy, comforting, and full of bold flavor. This easy recipe brings together coconut milk, red curry paste, and tender shredded chicken in a rich, spicy broth that tastes like it came straight from a Thai kitchen. Perfect for a weeknight dinner, it’s quick to make and packed with nourishing ingredients.

Table of Contents

Why This Recipe is The Best

Three Ways to Cook: This Thai Chicken Soup includes step-by-step instructions for the stovetop, slow cooker, and Instant Pot. Choose the method that fits your schedule.
Authentic Flavor, Simple Steps: Ingredients like lemongrass, galangal, and coconut milk bring true Thai flavor without overcomplicating the process.
Ready in Under 30 Minutes: The stovetop version is fast, making it ideal for weeknights when time is tight.
Customizable: Easily control the heat, swap in vegetables, or turn it into a vegetarian Thai Chicken Soup with simple substitutions.

⭐️⭐️⭐️⭐️⭐️
“I love Tom Yum soup because it is packed with flavor from lime, chiles, galangal, and lemongrass. You can also add chicken or shrimp to the soup for extra protein. It’s a great item to order to help fill you up so you don’t eat as much of less healthy options” Lindsey Pine, M.S., R.D., owner of Tasty Balance Nutrition

Thai chicken soup topped with cilantro and broth

Ingredients Needed

For the Base
olive oil
half of a medium onion, finely chopped
fresh ginger, grated (about one teaspoon)
three garlic cloves, minced

For the Curry Broth
four heaping tablespoons of Thai red curry paste
four cups chicken broth or vegetable broth
two cups water
juice from one fresh lime
one can of full-fat coconut milk (13.5 ounces)

For the Protein and Noodles
two cups cooked shredded chicken (rotisserie works great)
about three and a half ounces of uncooked rice noodles

Fresh Herbs and Seasoning
a generous handful of fresh basil, torn
a handful of fresh cilantro, chopped
chopped scallions, as much as you like
salt and black pepper to taste
lime wedges for serving (optional)

These ingredients combine to make a rich and flavorful Thai Chicken Soup that’s both satisfying and easy to prepare.

How to Make Thai Chicken Soup

Heat olive oil in a large soup pot over medium heat. Add the chopped onion and cook for about five minutes, stirring occasionally. You want the onion soft and slightly golden to build a flavorful base.
Stir in the grated ginger, minced garlic, and red curry paste. Let everything cook together for thirty seconds to one minute. This step wakes up the spices and deepens the flavor of your Thai Chicken Soup.
Pour in the chicken broth, water, and fresh lime juice. Add the uncooked rice noodles. Turn up the heat to bring the pot to a gentle boil.
Once boiling, reduce the heat to medium-low. Stir in the full-fat coconut milk and shredded chicken. Let the soup simmer for about ten minutes until the noodles are tender and the flavors are well blended.
Add the torn basil, chopped cilantro, and scallions. Stir to combine and season with salt and pepper to your taste.
Serve the soup hot with a wedge of lime on the side if desired. If you plan to store leftovers, keep in mind that the noodles will soak up more liquid over time. Add a splash of extra broth when reheating to bring your Thai Chicken Soup back to the perfect texture.

Anne Newgent

Thai Chicken Soup

Creamy Thai Chicken Soup packed with bold coconut curry flavor, tender chicken, and fresh herbs. A cozy, nourishing bowl ready in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Soup

Cuisine: Thai

Calories: 304

Ingredients Method Notes

Ingredients

For the Base

1 tbsp olive oil
0.5 medium onion, finely chopped
1 tsp fresh ginger, grated
3 cloves garlic, minced

For the Curry Broth

4 tbsp Thai red curry paste heaping tablespoons
4 cups chicken broth or vegetable broth
2 cups water
1 lime, juiced fresh
13.5 oz full-fat coconut milk 1 can

For the Protein and Noodles

2 cups cooked shredded chicken rotisserie works great
3.5 oz uncooked rice noodles

Fresh Herbs and Seasoning

1 handful fresh basil torn
1 handful fresh cilantro chopped
2 tbsp chopped scallions as much as you like
salt and black pepper to taste
1 lime wedges for serving, optional

Method

Heat olive oil in a large soup pot over medium heat. Add the chopped onion and cook for about five minutes until soft and golden.
Stir in the ginger, garlic, and red curry paste. Cook for 30 seconds to 1 minute to release aromas.
Pour in the chicken broth, water, and lime juice. Add the rice noodles and bring to a gentle boil.
Reduce heat to medium-low. Stir in coconut milk and shredded chicken. Simmer for 10 minutes until noodles are tender.
Stir in basil, cilantro, and scallions. Season with salt and pepper to taste.
Serve hot with optional lime wedges. For leftovers, add extra broth when reheating to maintain texture.

Notes

Toast the aromatics first to deepen the flavor. Use rotisserie chicken to save time. Add noodles at the end to avoid sogginess.

Customize by adding vegetables, swapping proteins, or making it vegan with tofu and vegetable broth.

Store in fridge for 4 days or freeze the base (without noodles) for 3 months. Add fresh-cooked noodles after thawing.

Nutrition Facts (Per Serving)

Nutrition Disclaimer

Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.

What You’ll Need

★ large soup pot
★ Instant Pot
★ Slow cooker

Slow Cooker Thai Chicken Soup

To make Thai Chicken Soup in a slow cooker, follow these easy steps for a hands-off method that delivers deep flavor.

Add chopped onion, grated ginger, minced garlic, Thai red curry paste, chicken broth, water, and lime juice into your slow cooker. Stir everything together until well mixed.
Cover and cook on high for four hours or on low for six to eight hours. This allows the flavors to fully develop.
About twenty minutes before serving, add the coconut milk, shredded chicken, and rice noodles. Stir gently and continue cooking until the noodles are tender.
Just before serving, mix in the fresh basil, cilantro, and scallions. Taste and season with salt and pepper as needed.
Ladle your Thai Chicken Soup into bowls and serve hot with lime wedges on the side.

Instant Pot Thai Chicken Soup

This Instant Pot version of Thai Chicken Soup is fast and flavorful, perfect for busy nights when you need dinner on the table in a flash.

Set your Instant Pot to sauté mode. Add olive oil and chopped onion. Cook for about three to five minutes until the onion softens.
Stir in the grated ginger, minced garlic, and red curry paste. Sauté for one minute to release the aromas and boost the depth of flavor.
Add chicken broth, water, lime juice, and uncooked rice noodles. Give everything a good stir to combine.
Secure the lid and set the Instant Pot to pressure cook on high for three minutes.
Once the timer beeps, allow a natural release for five minutes, then carefully quick release any remaining pressure.
Stir in the coconut milk and shredded chicken. Switch the pot to sauté mode again and let it simmer gently for five more minutes.
Finish by mixing in the fresh basil, chopped cilantro, and scallions. Adjust salt and pepper to taste, then serve your Thai Chicken Soup with optional lime wedges.

Close-up of Thai chicken soup with noodles and herbs

Pro Tips for the Best Thai Soup

Toast the aromatics. Cooking curry paste with garlic and ginger before adding liquids brings out a deeper, richer flavor in your Thai Chicken Soup.

Keep the simmer gentle. Once you add coconut milk, avoid boiling. A low simmer keeps the soup creamy and smooth.

Save time with rotisserie chicken. Using pre-cooked shredded chicken cuts down your prep and still delivers great taste.

Add noodles at the end. To keep them from getting mushy, cook the noodles just before serving or in a separate pot if making extra for leftovers.

Recipe Variations and Substitutions

Turn up the heat. Add Thai chilis, sriracha, or chili garlic sauce if you like your Thai Chicken Soup extra spicy.

Switch the protein. Try shrimp, tofu, or sliced pork instead of chicken for a fresh twist.

Add more vegetables. Mushrooms, asparagus, bell peppers, or snow peas blend well and boost the nutrition.

Make it vegan. Use vegetable broth, tofu in place of chicken, and soy sauce instead of fish sauce for a plant-based version of this Thai Chicken Soup.

What to Serve with Thai Chicken Soup

Pair Thai Chicken Soup with jasmine rice to soak up the flavorful broth. A side of crusty bread works well too, especially for dipping.

Add a small salad with crunchy greens, shredded carrots, and a sesame dressing for a light, fresh contrast.

Fresh bean sprouts on top add texture and a mild crunch. You can also serve it alongside spring rolls or grilled skewers for a fuller meal.

Ladle lifting Thai chicken soup with noodles

Storage, Freezing, and Reheating

Store leftover Thai Chicken Soup in an airtight container in the fridge for up to four days. The flavors will continue to blend, making it even more delicious the next day.

For freezing, leave out the noodles. They can turn soft after thawing. Freeze the soup base for up to three months, then add fresh-cooked noodles when reheating.

To reheat, warm the soup gently on the stovetop. Add a splash of broth to adjust the consistency, since the noodles tend to absorb liquid over time.

Frequently Asked Questions (FAQ)

What is the difference between Tom Kha Gai and Thai Chicken Soup?

Tom Kha Gai is a traditional Thai soup made with galangal, coconut milk, and chicken. It has a slightly sweet and tangy flavor from lime juice and fish sauce. Thai Chicken Soup, on the other hand, can include curry paste and has a bolder, spicier taste.

Can I use light coconut milk in this soup?

Yes, but the texture and richness will change. Full-fat coconut milk gives Thai Chicken Soup its creamy body and smooth mouthfeel. Light versions may result in a thinner broth.

What can I use if I can’t find galangal?

If galangal isn’t available, fresh ginger makes a great substitute. While the flavor isn’t identical, it still brings warmth and depth to Thai Chicken Soup.

How do I make this soup thicker or thinner?

To thicken, simmer longer without a lid or reduce the amount of water. For a thinner version, add extra broth or a splash of water until the desired consistency is reached.

Is this recipe gluten-free?

Yes, Thai Chicken Soup is naturally gluten-free when using gluten-free broth and rice noodles. Always double-check labels to be sure.

Medical Disclaimer

The information on this website is for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.

Final Thoughts

This Thai Chicken Soup delivers everything you want in a comforting meal. It’s creamy, flavorful, and ready in under thirty minutes. Whether you use the stovetop, slow cooker, or Instant Pot, you’ll get bold taste with minimal effort.

If you tried this recipe, leave a comment and give it a star rating below. Your feedback helps others and makes the recipe even better.

Don’t forget to share this Thai Chicken Soup on Pinterest or Facebook. What twist did you add? Share your version in the comments!

Anne Newgent

High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.