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–+ servings
Thai Chicken Soup

Cozy Thai Chicken Soup for Ultimate Comfort on Chilly Days

Enjoy a comforting bowl of Thai Chicken Soup that combines coconut milk and bold flavors, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons red curry paste Adds spiciness and depth of flavor; substitute with green curry paste for a milder option.
  • 1 tablespoon brown sugar Balances the heat and spices with sweetness; can use coconut sugar as a natural alternative.
  • 2 cloves garlic Enhances aroma and flavor; fresh garlic is preferred.
  • 2 tablespoons chopped cilantro Offers freshness as a garnish; substitutable with basil.
  • 1 whole red bell pepper, chopped Adds sweetness and color.
  • 1 whole onion, chopped Provides a savory base.
  • 2 tablespoons minced ginger Contributes warmth and spice; replace with ginger paste if fresh isn't available.
  • 1 whole red chili, such as Fresno or jalapeño Adds heat and visual appeal.
  • 1 can coconut milk, 12 ounces Creamy base that enriches flavor; almond milk can be a lighter substitute.
  • 4 cups chicken stock Forms the soup's base; vegetable stock works beautifully for a vegetarian version.
  • 1.5 pounds cubed chicken breasts Main protein that retains moisture.
  • 1 cup frozen peas Adds color and nutrition.
  • 7 ounces rice noodles Provides substance; ramen or udon noodles make great alternatives.
  • 1 whole lime, zested and juiced Brightens flavors; other citrus like lemon can be a fun twist.
  • 2 tablespoons soy sauce Adds umami; tamari serves as a gluten-free alternative.
  • 2 tablespoons fish sauce Gives authentic Thai flavor; skip for vegetarian versions.
  • salt Enhances overall flavor.

Equipment

  • Slow Cooker
  • food processor

Method
 

Step-by-Step Instructions
  1. In a food processor, blend together 2 tablespoons of red curry paste, 1 tablespoon of brown sugar, 2 cloves of garlic, 2 tablespoons of chopped cilantro, 1 chopped red bell pepper, 1 chopped onion, 2 tablespoons of minced ginger, and 1 red chili until you form a smooth paste.
  2. Transfer the flavor base to a slow cooker and add 4 cups of chicken stock and 1½ pounds of cubed chicken breasts. Stir until everything is well combined. Set the slow cooker to HIGH and cover, cooking for 4 hours, or on LOW for 8 hours.
  3. Once the cooking time is complete, carefully remove the chicken pieces from the slow cooker. Using two forks, shred the chicken into bite-sized pieces and return it to the soup. Next, stir in a can of coconut milk and 7 ounces of rice noodles.
  4. After the noodles are cooked, add 1 cup of frozen peas, the zest and juice of 1 lime, 2 tablespoons of soy sauce, and 2 tablespoons of fish sauce. Mix well to incorporate all the ingredients.
  5. Ladle the soup into warm bowls, garnishing each with fresh cilantro, sliced green onions, and extra red chili if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 1000mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 2mgIron: 8mg

Notes

For best results, add rice noodles towards the end of cooking to prevent them from becoming mushy. Adjust seasoning before serving to ensure balanced flavor.

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