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–+ servings
Thai Chicken Soup

Comforting Thai Chicken Soup You’ll Crave All Week

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This comforting Thai Chicken Soup combines fragrant spices and chicken for a hearty, soothing meal. Perfect for chilly evenings and crowd-pleasing!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 tablespoons Red Curry Paste Substitute with yellow curry paste for milder soup.
  • 4 cups Chicken Stock Vegetable stock can lighten the dish.
  • 1 can Coconut Milk Use light coconut milk to reduce calories.
For the Chicken
  • 2 pounds Chicken Breasts Chicken thighs or shrimp are great alternatives.
Vegetables & Aromatics
  • 1 medium Onion Shallots may be used for a milder flavor.
  • 4 cloves Garlic Fresh garlic is best, but minced will do in a pinch.
  • 1 tablespoon Minced Ginger Fresh ginger enhances flavor more than dried.
  • 1 medium Red Bell Pepper Yellow or orange bell peppers can be used instead.
  • 1 cup Frozen Peas Canned peas are a convenient substitute.
  • 1/4 cup Chopped Cilantro Can be swapped with parsley or omitted if desired.
  • 1 medium Red Chili Provide heat; adjust according to spice preference.
Noodles & Extras
  • 8 ounces Rice Noodles Substitute with a short noodle type or cook separately.
  • 1 lime Lime Zested and juiced; lemon juice is an acceptable alternative.
  • 1 tablespoon Brown Sugar Can be replaced with honey or coconut sugar.
  • 2 tablespoons Soy Sauce Tamari is a great gluten-free option.
  • 1 tablespoon Fish Sauce Omit for vegetarian versions.
  • 1 teaspoon Salt Use to taste; consider the saltiness of the chicken stock before adding more.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. Begin by combining red curry paste, brown sugar, garlic, cilantro, red bell pepper, onion, ginger, and chili in a food processor or blender. Blend until a smooth paste forms, about 1-2 minutes.
  2. Transfer the curry paste into your slow cooker and add in the chicken stock along with the chicken breasts. Stir well to combine all the ingredients thoroughly.
  3. Once the cooking time is complete, carefully remove the chicken breasts from the slow cooker using tongs. Shred the chicken into bite-sized pieces and return it back to the soup.
  4. Stir in the coconut milk and rice noodles into the slow cooker. Mix well and cover, cooking for an additional 10-15 minutes on HIGH.
  5. Gently fold in the frozen peas, lime zest, lime juice, soy sauce, and fish sauce. Stir to incorporate everything evenly, tasting and adjusting seasoning with salt as needed.
  6. Ladle the soup into bowls and garnish with extra cilantro, green onions, red chili, and lime wedges for a burst of color and flavor.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 2000IUVitamin C: 20mgCalcium: 45mgIron: 2mg

Notes

Adjust spice levels or swap proteins according to your taste. Always cook noodles separately if you plan to have leftovers.

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