Thai Coconut Curry Chicken Soup


Thai Coconut Curry Chicken Soup is a hearty vegetable, chicken and noodle based soup with vibrant fresh Thai flavors! And you’ll love the addition of crunchy peanuts to finish it off. It’s the perfect soup recipe to make year round.

Thai Coconut Curry Chicken Soup | Cooking Classy

Thai Curry Chicken Soup

My latest obsession in life is all things curry. Growing up my mom never cooked any type of curry dish and so I just never really cooked with it either, that is until recently. I love it!

It’s unique flavor always leaves me wanting more. Here the flavor of it is rather mild (in my opinion) but definitely add more as you wish.

The strength of the curry powder (I’ve heard) varies from brand to brand so start small and add more as you go.

Thai Coconut Curry Chicken Soup | Cooking Classy

A Soup that Won’t Disappoint!

Recently my husband and I ate at a Thai restaurant we’ve been wanting to try for a while now and it was a total let down. So I decided to try making what I’d for it to be at home to make up for it.

This Thai Coconut Curry Chicken Soup is definitely going to be a new favorite soup in our house! All of us loved it!

Despite it’s rather long list of ingredients it was easy to make and the bit of extra time made it so worth it (mostly it’s a lot of chopping and gathering and adding different spices and flavorings).

Can I Use Left Over Chicken?

I do love the shortcut of using store-bought rotisserie chicken here but you can just use shredded chicken breasts or thighs you’ve cooked up yourself. Either way you’ll end with a delicious soup you’ll want to make again and again!

Thai Coconut Curry Chicken Soup | Cooking Classy

More Thai Recipes to Try!

Thai Coconut Curry Chicken Soup | Cooking Classy

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Thai Coconut Curry Chicken Soup

5 from 3 votes

A hearty vegetable, chicken and noodle based soup with vibrant fresh Thai flavors! And you'll love the addition of crunchy peanuts to finish it off. It's the perfect soup recipe to make year round.

Servings: 6
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 6 oz. pad thai rice noodles
  • 2 Tbsp olive oil or canola oil, divided
  • 1 cup finely chopped yellow onion
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 2 tsp curry powder
  • 2 tsp red curry paste
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • 1 red bell pepper, sliced into small, thin strips
  • 6 cups low-sodium chicken broth
  • 1 (13.5 oz) can regular or light coconut milk
  • 3 cups shredded cooked rotisserie chicken
  • 8 oz. snow peas, trimed and sliced in half crosswise
  • 2 Tbsp packed light-brown sugar
  • 2 Tbsp fish sauce
  • 1/2 cup chopped green onions
  • Salt
  • 5 oz. fresh spinach (4 packed cups)
  • 1/2 cup chopped fresh cilantro
  • 2 Tbsp fresh lime juice

For serving

  • Chopped peanuts
  • 1 red chili pepper, seeded and chopped or sriracha


  1. Bring 4 cups of water to a boil in a large saucepan. Once boiling add rice noodles and boil according to directions on package (usually about 3 - 6 minutes). Drain and rinse with cold water.
  2. Heat 1 Tbsp oil in a large pot over medium-high heat. Add onion and saute 3 minutes then add another 1/2 Tbsp oil, garlic, curry powder, curry paste, turmeric, and coriander. 
  3. Saute 1 minute then add last 1/2 Tbsp oil and bell pepper and saute 1 minute. Stir in chicken broth and bring to a boil. 
  4. Stir in coconut milk, cover, reduce heat to low and simmer 10 minutes. Stir in chicken, snow peas, brown sugar, fish sauce and green onions. 
  5. Season with salt to taste and cook 2 minutes. Stir in spinach, cilantro and lime juice and cook until spinach wilts. 
  6. Toss in noodles. Serve warm with peanuts and red peppers.
  7. Recipe source: adapted from My Recipes
Nutrition Facts
Thai Coconut Curry Chicken Soup
Amount Per Serving
Calories 486 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 56mg19%
Sodium 677mg29%
Potassium 885mg25%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 8g9%
Protein 20g40%
Vitamin A 3855IU77%
Vitamin C 68.1mg83%
Calcium 104mg10%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: Thai
Keyword: Thai Chicken Soup
Calories: 486 kcal
Author: Jaclyn


  • Wendy: This soup is amazing! I followed the recipe as it was written. The fish sauce really makes it tasty. I used the regular full fat coconut milk (with out any additives). So, good! March 27, 2019 at 5:28pm Reply

  • Dee L: This recipe requires one word, Excellent!
    I wanted to try something new, and I stumbled across this recipe and thought I would try it. I had most of the ingredients already in my pantry. I just had to get the chicken, coconut milk, fish oil, red curry paste, and lime. I was on a low carb diet after the Christmas holidays, so I substituted the noodles for spaghetti squash. It was delicious. I will definitely make this again. I shared it with some of my co-workers, and they loved it also. January 14, 2019 at 8:33am Reply

  • Hilary: I can’t count how many times I’ve made this soup over the past couple of years. It’s my husband’s favorite soup & his most common request:) So delicious & loaded with fresh veggies! I adore your food blog, Jaclyn, thank you for so many amazing recipes! April 7, 2018 at 6:44pm Reply

    • Jaclyn: Thanks for taking the time to comment! Glad you liked it! April 12, 2018 at 12:09pm Reply

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