Craving something warm and full of good taste? I have two fantastic Thai chicken soup recipes for you today. These dishes are simple to make and bring a lot of comfort to your table.
Whether you like a lighter noodle soup or a richer curry, you’ll find a favorite here. I’m excited to share these easy weeknight Thai chicken meals with you.
Jump to Recipe:
Thai Chicken Noodle Soup: A Warming Meal
This Thai Chicken Noodle Soup is a light and cozy meal, perfect for any evening. It’s packed with tender chicken and soft noodles in a flavorful broth.
Key Ingredients & Tips for Thai Chicken Noodle Soup
- Noodles First: Cook your noodles separately until just tender, then add them to the soup at the very end. This keeps them from getting too soft.
- Fresh Lime: A squeeze of fresh lime juice right before serving really brightens up all the flavors in this chicken soup.
What You Need for This Soup
- 1 tbsp oil
- 2 chicken breasts, cooked and shredded
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 oz rice noodles or ramen
- 1 tbsp red curry paste
- 1-inch ginger, grated
- 2 cloves garlic, minced
- Fish sauce to taste
- Lime wedges, for serving
- Fresh cilantro, chopped
⏱️ Time: 35 minutes🍽️ Yields: 4 servings
How to Make Thai Chicken Noodle Soup
Step 1: Prep & Sauté Aromatics
Heat oil in a large pot over medium heat. Add grated ginger and minced garlic, cook for 1 minute until fragrant. Stir in the red curry paste and cook for another minute.
Step 2: Build the Soup Base
Pour in the chicken broth and coconut milk. Bring the mixture to a gentle simmer, then add the shredded chicken. Let it cook for about 5-7 minutes.
Step 3: Finish & Serve
While the soup simmers, cook your noodles according to package directions. Add the cooked noodles to the soup, season with fish sauce to your liking. Serve hot with fresh lime wedges and chopped cilantro.
📝 Final Note
This Thai chicken noodle soup tastes even better the next day, so it’s great for lunch leftovers!
Hearty Thai Curry Chicken Soup
Enjoy a rich and creamy meal with this easy Thai Curry Chicken Soup. It brings together tender chicken and vibrant vegetables in a coconut curry broth.
Key Ingredients & Tips for Thai Curry Chicken Soup
- Good Curry Paste: The type of curry paste you use (red, green, or yellow) really changes the soup’s taste. Pick one you like for your chicken curry.
- Veggies You Like: Feel free to add other vegetables like bell peppers, bamboo shoots, or baby corn for more goodness in your chicken curry.
What You Need for This Curry Soup
- 1 tbsp oil
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2-3 tbsp Thai red curry paste (adjust to your spice preference)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 onion, chopped
- 1 bell pepper, sliced
- 2 cups fresh spinach
- 1 tbsp fish sauce
- 1 tsp sugar
- Lime juice, for serving
⏱️ Time: 40 minutes🍽️ Yields: 4-6 servings
How to Make Thai Curry Chicken Soup
Step 1: Cook Chicken & Vegetables
Heat oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned. Push chicken to one side, add onion and bell pepper, and cook for 3-4 minutes until they start to soften. Stir in the curry paste and cook for 1 minute.
Step 2: Simmer the Curry Base
Pour in the coconut milk and chicken broth, stirring well to combine with the curry paste. Bring to a gentle simmer. Add fish sauce and sugar. Let it simmer for 15-20 minutes, allowing the flavors to mix and the chicken to cook through.
Step 3: Finish with Greens & Serve
Stir in the fresh spinach and cook just until it wilts, about 2-3 minutes. Remove from heat. Add a squeeze of fresh lime juice right before serving.
📝 Final Note
Serve this hearty Thai curry chicken soup with a side of steamed rice or fresh naan bread to soak up all the delicious broth.
