Best Thai Chicken Soup
This post may contain affiliate links. Please read our disclosure policy.
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.
Vould I cook this on high for 4 hours instead of thr 8 to 10 hrs?
That should work!
Can we skip the fish sauce? If so, do I double the soy?
I wouldn’t double the soy as it might make it too salty. Simply omit it and then taste it at the end and add a little more soy if you think it needs it. 🙂
So flavourful! The whole family loved this, including my 2 year old (although I added a bit more milk in hers to tone down the spice a little). And I also added mushrooms. I’ve made this a couple times now and it’s such a hit!
Wow, amazing soup! It has great flavor! I followed recipe exactly except I put 4 cups of chicken broth because I like my soups more brothy. Entire family loved it and can’t wait to make it again! Thank you for sharing your recipe!
this was absolutely delicious! i did an entire quart of chicken stock, 6 small chicken thighs, two bell peppers, a bunch of shredded carrots we had laying around, the rest of the recipe as written and we absolutely loved it, definitely making again! we sauteed lots of baby bella mushrooms for a garnish and served with cooked big flat rice noodles in the bowl…yummy! going to try out your other Thai recipes
This soup was delicious and easy to make! I will double the amount of chicken next time though.
I’m prepping for a spring blizzard and decided to make your Chicken Vegetable Soup…and then I clicked on this. What do you think about making a Crock Pot Thai Chicken and Veggie Soup? I think it sounds amazing. Will report back.
My husband does not like soup. He says that this recipe has converted him and he gave it a 10/10. Also a huge hit with our toddler!
This is so good and easy. It has become a family staple for dinner. I use jasmine rice instead of the vermicelli.
Can I cook on high for 4 hours if I’m short on time?
We haven’t tested the recipe on high heat for half the time, but please let us know how it turns out!
I cooked it on high for 4 hours and it turned out great!
So I make this in an instant pot instead of a crockpot to save time. Just high pressure cook it for 7 minutes and allow natural release for another 10. It totally works and turns out really good! Made it this way a few times now and it turns out great every time. Only thing I did different is add shitake mushrooms to cook with the other ingredients. One of my family’s favorites now
I am so in love with this recipe! I have made it many times with the chicken thighs but today I had a pork tenderloin that needed cooking so I used that instead and it turned out great! Thank you!
My husband, sons, and I are all Thai food snobs, and we absolutely love this soup! It’s perfect for when we’re craving Thai food but might not have the time or money to go out to a restaurant. It’s just perfect!
I generally don’t leave comments on recipes but this one was amazing, so creamy and yummy – highly recommend! I made a few subs, using chicken breast, curry powder, and ground ginger, but it was still delicious and so easy to make!
I had to leave out the red curry paste because I can’t have even a little spicy but this was really savory. The only thing I would say is that it was a little too much noodles so next time I will just add more liquid and chicken and probably less noodles. Really tasty though!
Hi! This recipe looks great, but I’m concerned by the 2 cans of coconut milk and the amount of saturated fat it contains. How about replacing some of it with greek yogurt?
You could try that. Just know that it won’t be as creamy tasting.