I’d been craving this Thai coconut curry soup for WEEKS before getting a chance to try it, and wow. I only have one cup left in the freezer and I can’t wait to make more!
It’s no secret that chicken noodle soup is my favorite soup to make. This recipe is like if chicken noodle met Thai curry in a cozy, flavorful, one-pot wonder of a meal. I can’t wait for you to try it!
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Thai Coconut Curry Soup recipe overview:
For this Thai coconut curry soup, broth, coconut milk and curry paste to make the base. For veggies, we’re using zucchini and mushrooms, but of course, you have lots of room to switch it up there! The protein in this soup is chicken breast, but that’s up to you as well. Cilantro and lime juice add a great balance to the warm flavors of the curry paste too.
Is this Tom Kha Gai?
Tom Kha Gai is a Thai coconut chicken soup made with lemongrass and an aromatic root vaggie called galangal, similar to ginger in appearance, but has a much stronger, more citrusy flavor.
This recipe is definitely not Tom Kha Gai! It’s really more of a chicken noodle soup with Thai curry paste and coconut milk. If you want to make an authentic Tom Kha Gai, we recommend this authentic recipe! This soup would be an awesome reason to visit an Asian grocery store to grab the specialty ingredients needed!
What you need to know about red curry paste:
We are huge fans of Thai Kitchen red curry paste! It’s vegan and sold in most grocery stores.
This curry paste is generally made of Thai red chilis, galangal (Thai ginger), garlic, lemongrass, shallots and spices. It’s crushed and blended (typically with a mortar and pestle if making it at home – fun fact, I actually made this paste in a cooking class in Thailand!) adn used in a variety of dishes.
Sometimes it has a bit of a kick to it, but it’s not super spicy. I personally love using Thai red curry paste! It lasts in the fridge for months and months (I go through it pretty quickly).
Did you know you can make your own? We suggest this recipe for Thai red curry paste.
Here’s how to customize this Thai coconut curry soup:
- Swap the chicken breast for thighs. You can also shred a cooked rotisserie chicken if you want. Shrimp and thinly sliced beef could also work in this soup!
- Sub green curry paste for red or yellow.
- Use any type of noodle you like! I used ramen but any kind works. Use GF pasta if needed.
- Add other veggies! If you want to roast up some cauliflower, eggplant or broccoli while it cooks on the stove, they would make excellent cozy additions to this soup. Roast at 400 F for 20-30 minutes with a little olive oil, salt and pepper. Also feel free to add in greens like spinach or kale.
- Other veggies to throw in the pot: carrots, jalapeno, red bell pepper, green bell pepper, red onion and peas
Chicken broth or chicken stock?
Yup, there is a difference between the two. Broth is usually made with seasoned liquid that had meat cooked in it at some point. Stock is made strictly from animal bones (without the meat) with unseasoned liquid. You can learn more here!
For this recipe, we’re using broth. But if you bought chicken stock instead of broth, it’s totally fine!
Storage & Reheating Notes for this Thai Coconut Curry Soup:
This Thai coconut curry soup is good in the fridge for up to 5 days. It reheats best in the microwave or on the stove. Keep croutons separate at room temp if you make them.
You can freeze this soup for up to 6 months in an airtight container, and even longer if you use something like Souper Cubes to freeze it in to avoid freezer burn. If you freeze it, you can thaw it in the fridge overnight, in the microwave, or in a pot on the stove.
Here are some other Thai Soups that we love!
And Don’t Forget to Check Out Our Other Delicious Recipes!
- Veggie Meal Prep Ramen With Tofu & Marinated Eggs
- Orange Chicken (Trader Joe’s Copycat)
- Pineapple Fried Rice with Peas, Red Pepper and Tofu
- Vegetarian Meatballs Made With Chickpeas and Miso
- Pan-Seared Salmon, Coconut Rice & Mango Salsa
Thai Coconut Chicken Noodle Soup (One-Pot!)
- 1 TBSP olive oil sub coconut oil
- 1/2 onion chopped
- 2 clove garlic minced or grated
- 1 inch ginger minced or grated
- 1 TBSP red curry paste sub green curry paste
- 16 oz chicken breast chopped small, sub chicken thigh
- salt and pepper to taste
- 15 oz canned coconut milk
- 3 cups chicken broth sub veggie broth or water
- 1 TBSP curry powder
- 2 TBSP soy sauce
- 8 oz mushrooms sliced
- 1 zucchini chopped into half moons
- 6 oz noodles I used rice ramen noodles
- 2 lime 1 chopped in half, 1 chopped in wedges
- 1 bunch cilantro chopped, for soup and garnish
- 2 tsp sriracha optional if you like heat, plus more to taste
- Add the oil to a large dutch oven or stockpot over medium heat. After a minute or two, add the onions and saute for 3-5 minutes, until they’re fragrant and translucent. Add the garlic, ginger and curry paste and mix well. Cook for 2-3 more minutes.
- Add the chopped chicken breast with salt and pepper and mix well to coat the pieces in the paste mixture. Add a little more oil if the pan seems dry. Cook the chicken over medium heat, stirring often, until it’s no longer pink on the outside – about 7-10 minutes. It will continue to cook through as the soup cooks, so don’t worry if it’s not fully cooked through yet.
- Add the canned coconut milk, broth, curry powder and soy sauce to the pot. Stir well and bring to a boil. Cover and reduce to a simmer, cook for 10 minutes.
- After 10 minutes, bring up the heat add the zucchini, mushrooms and noodles. Cook covered for another 5-10 minutes, until the noodles are cooked through (it depends on what kind you use!). Stir occasionally to avoid the noodles sticking together.
- Turn off the heat and squeeze both halves of the lime over the soup. Stir in 2/3 of the cilantro.
- Taste the soup. If it needs more salt, add more soy sauce (1 TBSP at a time) or salt (1/4 tsp at a time). If you want more curry flavor, add more curry powder 1 tsp at a time. If it’s too lime-y, add 1-2 tsp sugar or honey. To add heat, add a little sriracha or cayenne.
- Divide the soup between 4 meal prep containers. Note that you can freeze extra servings! Top with cilantro and lime wedges. Let the soup cool for 30-60 mins before storing.