Thai Chicken Soup is easy to make with all the traditional flavors of a classic Thai soup: coconut, curry, cilantro, and fresh lime.
Homemade Thai Chicken Soup is a 30-minute dinner recipe that will warm you up. Serve it with or without rice noodles for a cozy soup that is loaded with delicious Thai flavors.
I love Thai food, especially noodle bowls and soup like this Thai chicken soup. It’s warming and filling with the perfect blend of spices and seasonings.
It’s right up there with my curry red pepper quinoa soup in the delicious flavors department and ready in 30 minutes making easy enough for a weeknight. So now when I get a craving for Thai food I add this soup recipe to our meal plan. I just love it.
The coconut and red curry make this dish amazing, and I love how easy it is to throw together. You can even play around with the veggies, if you want, add in your favorites. I love to mix things up like that, just depending on what I have around the house.
You can make this Thai chicken noodle soup with rice noodles or leave them out. I’ve had it both ways and enjoy both versions.
Sometimes I play around with the amount of chicken. I love the broth, so sometimes I add less chicken but when I need it more filling I add more. It’s a really easy recipe to adapt to your tastes.
We have one Thai place here in Fort Collins that I just love, Baan Thai. And when we go there I get the same thing every single time, Panang Curry. I literally will never stray. And this soup reminds me of that dish.
The first time I made it, I called my husband who was still at work, and in so many words told him how amazing this soup was. I wish I could say exactly the conversation, but let’s just say it wasn’t G-rated.
I love this recipe and it’s a weekly thing for me. Now my kids, on the other hand, choose my tomato soup, because, well, the snow peas might make them ill (wink). So whenever I make this Thai chicken soup, all of the leftovers are for me. And, by the way, the leftovers are fabulous.
If you’re looking for comfort food in a bowl there’s nothing cozier than this Thai curry soup.
- Chicken tenderloins – or you can use the same amount of boneless skinless chicken breasts or chicken thighs. Or, to make it easy, use shredded rotisserie chicken and skip the chicken cooking step.
- Thinly sliced red onion
- Sliced red bell pepper
- Red curry paste
- Minced fresh ginger
- Chicken broth or chicken stock
- Fish sauce – or you can use soy sauce.
- Lite coconut milk
- Peanut butter
- Fresh snow peas
- Lime juice
- Rice noodles – these are optional.
- Chopped fresh cilantro
How do you make 30 Minute Thai Curry Soup?
Prepare chicken by adding 1 tablespoon of the oil to a large skillet over med-high heat. Add chicken tenders to the pan and cook for 2-3 minutes on one side.
Turn the tenders over and cook on the other side, for another 2-3 minutes. Repeat until chicken tenders are cooked all the way through and a nice golden brown on the outside, about 6-8 minutes. Remove chicken from skillet.
Once all the chicken is cooked and removed from the pot, add 1 tablespoon of oil and cook onion for 2 minutes, then add in red pepper.
Cook for a few minutes until they are tender, add in curry paste and ginger, chicken broth, and coconut milk. Stir together. Then stir in peanut butter.
Reduce heat to medium-low and add in snow peas. Cover and cook over med-low heat for 10 minutes.
After 10 minutes, remove the lid and reduce heat to low. Add in the shredded chicken. Cook for another 5 minutes.
Prepare rice noodles according to package directions, if you are going to add them.
Stir in lime juice, noodles if you are adding, and garnish with cilantro. Serve immediately.
So on a night where you need an easy dinner, but don’t want take-out, try this 30 Minute Thai Curry Chicken Soup. Satisfaction is guaranteed.
Enjoy friends! XOXO San
More Chicken Soup Recipes
Don’t forget to pin this to your favorite Pinterest board to save for later!
30 Minute Thai Chicken Soup
- 3 tablespoons oil divided
- 1 1/2 pounds chicken tenderloin
- 1 purple onion thinly sliced
- 1 red bell pepper seeded and sliced into ¼ inch slices
- 2 1/2 tablespoons red curry paste
- 1 tablespoon fresh ginger minced
- 2 cups chicken broth
- 1/4 cup fish sauce or 2 Tbsp soy sauce if you don't have fish sauce
- 24 ounces lite coconut milk
- 2 1/2 tablespoons peanut butter
- 6 ounces fresh snow peas
- 1 tablespoon lime juice
- 4 ounces rice noodles optional
- cilantro for garnish
- Prepare chicken by adding 1 tablespoon of the oil to a large pot over med-high heat. Add chicken tenderloin to the pan and cook for 2-3 minutes on one side. Turn the tenders over and cook on the other side, for another 2-3 minutes. Repeat until the chicken reaches 165°F and a nice golden brown on the outside, about 6-8 minutes. Remove chicken from skillet and slice then set aside.
- In the same pot, add 1 tablespoon of oil and cook onion for 2 minutes, then add in red pepper. Cook for a few minutes until tender, add in curry paste, ginger, chicken broth, fish sauce, and coconut milk. Stir together then stir in peanut butter. Reduce heat to medium low and add in snow peas. Cover and cook over medium-low heat for 10 minutes.
- After 10 minutes, remove lid and reduce heat to low. Add in sliced chicken. Cook for another 5 minutes.
- Prepare rice noodles according to package directions, if you are going to add them.
- Stir in lime juice, noodles if you are adding, and garnish with cilantro. Serve immediately.