Best Thai Chicken Soup
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Warm up this winter with a cozy bowl of Thai chicken soup. Tender chicken is simmered in a fresh and flavorful Thai-inspired broth and served over vermicelli noodles. Make it in the slow cooker or on the stovetop for an easy and comforting weeknight meal!
This Thai coconut chicken soup is good ’til the last slurp! The creamy broth is layered with Thai flavors of ginger, garlic, red curry paste, coconut milk, and fresh lime. The chicken and vermicelli make it a hearty soup, and it’s a great recipe for the slow cooker because you can set it and forget it until dinner time!
Try our Thai chicken zoodle soup for a lightened-up version.
Is this an authentic Thai chicken soup recipe?
If you’ve ever traveled through Thailand, you’ll know that there are many different types of incredibly delicious Thai chicken soup. This recipe is inspired by the Thai flavors that we love – coconut, garlic, ginger, fish sauce, palm sugar, and red curry paste. While it is not an authentic Thai chicken soup recipe, it is very tasty and we are sure you will love it!
Key ingredients needed
This Thai coconut chicken soup is chock-full of tasty ingredients and fresh flavors. It might seem like a long list but don’t fret, the methods for making it are simple.
Here’s everything you need:
- Vegetables: we use carrots and red bell peppers but you can use other quick cooking vegetables like broccoli florets, snow peas, zucchini, or green beans.
- Onion, ginger, and garlic: this aromatic trio is the flavor base of the Thai soup broth.
- Fish sauce + soy sauce: fish sauce and soy sauce season the broth and boost the umami flavor. Use gluten-free soy sauce or tamari, if needed.
- Palm sugar: palm sugar is made from sap and has a unique flavor, but you can use coconut sugar or brown sugar if that’s what you have on hand.
- Chicken stock: we always have some of our homemade chicken stock on hand, but a store-bought stock or broth also works.
- Boneless, skinless chicken thighs: boneless skinless chicken thighs are a quick and convenient option. You can also use boneless skinless chicken breasts if you prefer.
- Coconut milk: we use a full-fat coconut milk for its creamy texture and rich taste.
- Rice vermicelli: rice vermicelli noodles are thin and cook quickly. You can also use the thicker rice sticks if you prefer, but you may need to adjust the cooking time.
Can I freeze Thai chicken soup?
If you’re planning on freezing this soup, add the coconut milk and vermicelli noodles before serving for the best texture. When it comes time to reheat, mix in the coconut milk on the stovetop and cook the noodles right before serving.
How to make this on the stovetop
This Thai chicken noodle soup can easily be made on the stovetop, so don’t worry if you don’t have a slow cooker. To make it on the stovetop, follow the same instructions but instead of setting the crockpot to low, simmer the chicken in a pot on the stove for 30 minutes (until cooked through). The main difference is you can’t walk away while your soup cooks, but it’s ready in less time overall.
Recipe FAQs
Can I use leftover chicken?
Yes, you can. You can still make the broth in the slow cooker or on the stovetop then add the leftover cooked chicken when you add the coconut milk and the lime juice.
What’s the best curry paste to use?
You may have learned already that not all curry pastes are created equal. We like Mae Ploy curry paste. When in doubt, look for where the curry paste is made and choose one that is made in Thailand; it’s the safest bet.
Is this soup spicy?
It really depends on how spicy your curry paste is. If you’re unsure, start with just a little bit and add more (to taste) at the end.
Thai Chicken Soup Recipe
Ingredients
- 2 medium carrots (chopped)
- 1 medium red bell pepper (chopped)
- ½ medium yellow onion (chopped)
- 2 inch piece of ginger (minced)
- 4 cloves garlic (minced)
- 4 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce (gluten-free if needed)
- 1 tablespoon palm sugar (or brown sugar)
- 3 cups chicken stock
- 4 boneless, skinless chicken thighs
- 2 15-ounce cans coconut milk
- 1 lime (juiced)
- 8 ounces rice vermicelli (cooked according to package directions )
- Optional toppings: lime wedges, sauteed mushrooms, cilantro, cherry tomatoes, black pepper
Instructions
- Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your slow cooker and stir together. Cover and cook on low for 8-10 hours.2 medium carrots, 1 medium red bell pepper, ½ medium yellow onion, 2 inch piece of ginger, 4 cloves garlic, 4 tablespoons red curry paste, 2 tablespoons fish sauce, 2 tablespoons soy sauce, 1 tablespoon palm sugar, 3 cups chicken stock, 4 boneless, skinless chicken thighs
- Remove the chicken thighs and shred them using two forks. Return the chicken to the slow cooker, add the coconut milk and lime juice, and stir. Let the coconut milk warm for 10-15 minutes before serving.2 15-ounce cans coconut milk, 1 lime
- Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.8 ounces rice vermicelli, Optional toppings: lime wedges, sauteed mushrooms, cilantro, cherry tomatoes, black pepper
Equipment
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More Thai chicken recipes
For more inspiration, check out all of our soup recipes.
Hi I’m excited to try this! Have you ever tried cooking the vermicelli in the crockpot? Do you think that would work? Thanks.
I don’t recommend cooking the vermicelli in the crockpot as any that you don’t eat right away will get too soft and mushy. It’s best to add the cooked noodles to your bowl and top with the soup.
Recipe in itself is good the problem is…if you follow it through it ends up being a bit bland…
How did I fix it?
7 tablespoons red curry paste
4 tablespoons fish sauce
4 tablespoons soy sauce
The additions above made this soup soooo tasty!!!!
Any tips if I’m out of fish sauce?
You’ll need to add more salt as fish sauce is very salty. 🙂
Got to agree this was absolutely gorgeous, I also used chicken thighs skin off bone in just lifted and it fell off the bone …..everybody needs to try this 😋😋😋
Super easy and delicious. I doubled the veggies, ginger, garlic and red paste. I also added rice vinegar for a twang. Will definitely be making again!
Hi Kristine!!
This is my first crockpot recipe!! Can’t wait to get home and see how it turned out!!
I made a few adjustments or additions but the base recipe is wonderful. So I used chicken thighs with bones and skin because I wanted to add the flavor with the slow cooking from that. I added an extra 2 thighs in case it there was less meat, and the price turned out to be less than the price of boneless skinless thighs by 4 bucks. I added a few sprigs of fresh thai basil and flowers because I grow it out back. I also added 2 Jalepenos, crushed red pepper and some dried cilantro simply because I like the flavor with slow cooking and the heat. It turned out great. Go to recipe.
I can’t wait to try this recipe as my first ever ‘crock pot’ creation. That being said I followed the instructions to a “t” but stumbled across Thai Chili peppers in the store and wondered why they were not included in the recipe.? It just felt like it would fit. So I added 3 split lengthwise with stems separated and seeded but left the core. Tomorrow is a work party so I’m going to bring this. Will report with the findings.
Do you know how I should revise the cooking times if I want to use cooked chicken I have on hand instead?
If you’re using cooked chicken, you can simply make this on the stovetop. Saute the veggies briefly in a little coconut oil then add the rest of the ingredient and let it simmer to bring the flavors together. Shouldn’t take more than about 20 minutes. 🙂
I made this for dinner tonight, delicious! I used boneless, skinless chicken thighs, light coconut milk, low sodium chicken broth (four cups because why keep 1 cup?) I added bok choy (saved leaves for last hour) and chopped cremini mushrooms, brown sugar splenda (1tsp) and a dash of Mrs. Dash hot & spicy blend. and some fresh cilantro at the end. I served with basmati rice in the bowl. The veggies were not mushy, I will definitely make again. I am following WW and as far as I can figure, low points when using the light coconut milk(western family)
This soup is super flavorful! Used breasts instead of thighs because that’s what I had, and added cayenne for an extra kick. Delicious! I will be making this again!
We love this! Thanks for such an easy and flavorful soup. It’s one of my daughter’s faves!
Love hearing that!!
This was amazing! I used one can of coconut cream and one of coconut milk. Threw it all into the crockpot because I used rotisserie chicken (it’s what I had on hand) let it all mingle for a few hours. Absolutely delicious ?
Yay! That’s so great to hear, Stephanie!
So I made this in my instant bc my chicken was still frozen this morning. It worked pretty good but I felt like it was missing something and I couldn’t put my finger on it. I will try next time on slow cook also will add maybe some basil and cilantro as a garnish. Overall pretty tastey!
Happy to hear that you liked the recipe!
I love this soup! I’m diabetic and always looking for tasty sugar-free recipes. I’ve adjusted it to suit my taste however. I use 4 teaspoons curry paste (red or green) instead of 4 tablespoons, and I use stevia to sweeten. I also use unsweetened coconut milk.
So happy to hear that you enjoyed the recipe, Ellen!
Absolutely wonderful and so easy to make! I will be serving it at our Super Bowl party tomorrow.
I hope that the soup was a hit!