Creamy Thai Chicken Soup

Name: Creamy Thai Chicken Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tablespoon vegetable oil; 1 pound chicken breast, sliced into bite sized pieces; 2 tablespoons red curry paste; 1 tablespoon fresh ginger, grated; 2 cloves garlic, minced; 1 can full fat coconut milk; 4 cups chicken broth; 2 tablespoons fish sauce; 1 tablespoon brown sugar; 4 ounces rice noodles; 1 red bell pepper, sliced thin; 1 cup snap peas; Juice of 1 lime; Fresh cilantro and sliced green onions for topping

This vibrant soup is a comforting bowl of creamy coconut broth packed with tender chicken and aromatic spices.

By Enzo81 Kitchen· Thai· October 26, 2026

enzo81.xyz

Prep

15 minutes

Cook

20 minutes

Total

35 minutes

Serves

There is something so soothing about a hot bowl of soup that brings all those bright Thai flavors together. This recipe is a favorite in my kitchen because it comes together quickly but tastes like it has been simmering on the stove all day long.

The secret is the balance between the creamy coconut milk and the zesty lime juice. If you like things a little spicy, feel free to add an extra spoonful of red curry paste to the pot.

Ingredients

1 tablespoon vegetable oil
1 pound chicken breast, sliced into bite sized pieces
2 tablespoons red curry paste
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 can full fat coconut milk
4 cups chicken broth
2 tablespoons fish sauce
1 tablespoon brown sugar
4 ounces rice noodles
1 red bell pepper, sliced thin
1 cup snap peas
Juice of 1 lime
Fresh cilantro and sliced green onions for topping

8Instructions

1
Heat the oil in a large pot over medium heat and add the chicken pieces.
2
Cook the chicken until it is browned on all sides, then remove it from the pot and set it aside.
3
Add the curry paste, ginger, and garlic to the same pot and cook for about one minute until it smells fragrant.
4
Pour in the coconut milk and chicken broth while scraping the bottom of the pot to get all the flavor.
5
Stir in the fish sauce and brown sugar, then bring the liquid to a gentle simmer.
6
Add the rice noodles, bell pepper, and snap peas to the broth and cook for about five minutes until the noodles are soft.
7
Return the cooked chicken to the pot and stir in the lime juice.
8
Ladle the soup into bowls and top with plenty of fresh cilantro and green onions.

Tips

Store any leftovers in an airtight container in the fridge for up to three days. Keep in mind that the noodles will soak up the broth over time, so you may want to add a splash of extra stock when reheating. Serve this with a few extra lime wedges on the side for guests to add as they like.

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