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! It’s a giant hug in a bowl.
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What’s in this Thai Coconut Curry soup?
The base of this soup combines broth, coconut milk, and red curry paste. For veggies, we’re using zucchini and mushrooms, but you can swap in whatever you have on hand. The protein here is chicken breast, but chicken thighs, shrimp, or tofu would work beautifully. Fresh cilantro and a squeeze of lime juice balance the rich coconut flavor and make this soup pop. The acidity of the lime is necessary for balance, so please don’t skip it. And cilantro, while divisive as an ingredient, really adds a zippy freshness to this soup.
Is this Tom Kha Gai?
Not quite! Tom Kha Gai is a traditional Thai coconut chicken soup made with lemongrass and galangal, a rhizome similar to ginger but more citrusy. This recipe is more like a chicken noodle soup with curry paste and coconut milk. It’s inspired by Thai flavors, but not meant to be authentic or even a recreation of a Thai dish per se.
If you’d like to try a traditional Tom Kha Gai, we recommend checking out this Tom Kha Gai recipe and visiting an Asian grocery store to pick up galangal, lemongrass, and other specialty ingredients.
What you need to know about red curry paste
We’re fans of Thai Kitchen Red Curry Paste. It’s vegan, affordable, and widely available in most grocery stores. It’s made with red chilis, galangal, garlic, lemongrass, shallots, and spices, blended into a fragrant paste that keeps in the fridge for months. If you can’t find this brand per se, but you live close to an Asian market, by all means choose another one.
This curry paste is generally made of Thai red chiles, galangal (Thai ginger), garlic, lemongrass, shallots and spices. It’s crushed and blended, typically with a mortar and pestle if making it at home and used in a variety of dishes. (Fun fact: I made this paste in a cooking class in Thailand!)
It can have a bit of a kick to it, but it’s not super spicy. I 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 homemade Thai red curry paste?
How to Customize This Thai Coconut Curry Soup
- Spice level: Add jalapeño slices, extra curry paste, or a pinch of red pepper flakes if you like more heat.
- Protein swaps: Use chicken thighs, shredded rotisserie chicken, shrimp, beef, or tofu.
- Paste swaps: Try green or yellow curry paste instead of red.
- Noodles: Ramen, rice noodles, soba noodles, or gluten-free pasta all work.
- Veggies: Roast cauliflower, broccoli, or eggplant while the soup simmers for extra depth of flavor. Or toss in carrots, bell peppers, peas, spinach, or kale directly into the pot.
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.
Both work, but here’s the difference
- Broth is made with meat and seasonings.
- Stock is made with bones and tends to be richer but unseasoned.
For this recipe, we recommend broth, but stock will also work—you may just want to add a little extra salt.
For this recipe, we’re using broth. But if you bought chicken stock instead of broth, it’s totally fine!
Storage & Reheating Notes
- Store in the fridge for up to 5 days.
- Reheat in the microwave or on the stove.
- This soup freezes well for up to 6 months in an airtight container. For best results, use Souper Cubes to portion and freeze without freezer burn.
- Thaw overnight in the fridge, or reheat directly from frozen in the microwave or on the stove.
Why This Soup Works for Meal Prep
One-pot soups are ideal for meal prep: they make several servings at once, taste even better the next day, and reheat beautifully. This Thai Coconut Curry Soup is hearty enough for dinner but light enough for lunch, and it’s easy to adapt to your tastes. Recipes like this are a perfect example of what we focus on in the Workweek Lunch Meal Planner: balanced meals that are flexible, budget-friendly, and stress-free to prepare.
Click here to join the WWL Meal Planner and get weekly meal plans with recipes just like this one.
Happy prepping!
Frequently Asked Questions
Can I make this soup vegan?
Yes! Use vegetable broth instead of chicken broth, swap the chicken for tofu or chickpeas, and you’ll have a completely plant-based version.
What’s the best noodle for Thai coconut curry soup?
Ramen and rice noodles are classic, but soba or even spaghetti can work in a pinch. If gluten-free, stick with rice noodles or GF pasta.
Can I make this in a slow cooker?
Yes—add all ingredients except noodles, cilantro, and lime juice to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, then add noodles and finish with cilantro and lime before serving.
Is this soup spicy?
Thai red curry paste has a little heat but it’s not overwhelming. If you’re spice-sensitive, start with less paste and add more to taste.
How can I thicken the broth?
Simmer uncovered a little longer, or add a slurry of 1 tsp cornstarch mixed with 2 tbsp water to give the soup a slightly creamier texture.
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!)
Ingredients
- 1 TBSP olive oil or coconut oil
- 1/2 onion diced
- 2 clove garlic minced or grated
- 1 inch ginger minced or grated
- 1 TBSP red curry paste or green curry paste
- 16 oz chicken breast diced small, or chicken thigh
- salt and pepper to taste
- 15 oz canned coconut milk
- 3 cups chicken broth or veggie broth or water
- 1 TBSP curry powder
- 2 TBSP soy sauce or tamari
- 8 oz mushrooms sliced
- 1 zucchini sliced into half moons
- 6 oz soup noodles such as rice ramen noodles
- 2 lime 1 halved and 1 quartered
- 1 bunch cilantro chopped, for soup and garnish
- 2 tsp sriracha optional, plus more to taste
Instructions
- 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.
Brooke Mancuso says
I love this recipe!!! So good and not labor intensive. I’m already excited to cook it again.
Gina Guerrucci says
This is hands down one of the best recipes I’ve ever meal prepped! I used egg noodles and oh my goodness, it was to die for!!
Morgan Clarkson says
Delicious, but somehow mine was not very liquidy 🙁
Kara McKeage says
The flavors are amazing. I’m in love with the broth. This one is a keeper!