Thai Chicken Soup is an amazing, easy, one pot soup full of Thai peanut flavor! This soup is easy to customize and make with or without chicken or rice noodles!
Thai Chicken Soup:
I have been waiting so long for soup season to share this recipe with you! I love a classic soup like our easy Broccoli Cheddar Soup, and of course Crockpot Potato Soup. But, this one is just out of this world, so warm and cozy, and the Thai flavors are something you need in your life! Simple to make, easy to find ingredients for this one. But, it’s a really nice change up from our typical soups of the season. This soup starts out with sesame oil, amazing veggies like green onion, red bell peppers, garlic and ginger! We add in coconut milk, peanut butter, red curry paste, fish and soy sauce, lime juice, and brown sugar! It’s just the most flavor packed soup and has the perfect balance all around so it’s super satisfying. Don’t be scared of the addition of peanut butter either, the soup doesn’t taste “peanut buttery” but it does add nice flavor and creaminess. I’m adding a photo below of the type of noodles I used in this recipe. I used about 4 ounces of Rice noodles, or half the package which you can see below. These are usually super easy to find in any grocery store in the Asian foods aisle.
Thai Chicken Soup Recipe Notes:
- If you can’t find rice noodles like what I have posted in the picture, you can substitute them out! I’d recommend using 1-2 packages of ramen noodles (discard the spice packet) or even some angel hair pasta would work great!
- I use chicken breasts for this recipe and cook them right in the broth! However, if you want to make it even faster, you can use some shredded rotisserie chicken that’s already cooked instead.
- If you don’t/can’t eat peanut butter, you can sub it out as well! I’d recommend using a really smooth almond or cashew butter, cashew would be my personal preference here.
- Fish sauce makes this recipe extra tasty, and is easy to find, usually. If you can’t find it, just substitute more soy sauce to taste, or even some oyster sauce would be good instead.
- You can make this soup ahead if you wish! Just make as written, but leave out the noodles. Freeze the soup for up to 3 months, thaw in the fridge overnight before heating, then add the noodles.
- If you’d like this soup to be meat-less, you can definitely leave the chicken out! I’d recommend adding a couple more ounces of noodles, if you want, just to bulk it up. Also, you can leave out the noodles and just have the soup with the broth and shredded chicken.
Enjoy!
~Nichole
Thai Chicken Soup
Ingredients
- 1 Tablespoon Sesame Oil
- 4 Green Onions White and Green Parts Chopped
- 1 Red Bell Pepper Chopped
- 3 Cloves Garlic Minced
- 1 teaspoon Minced Ginger or 1/2 teaspoon Ginger Powder
- 2 Tablespoons Thai Red Curry Paste
- 5 Cups Chicken Broth
- 1 Can Coconut Milk
- 1/3 Cup Creamy Peanut Butter
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Fish Sauce
- 1 Tablespoon Brown Sugar
- 1 Pound Boneless Skinless Chicken Breasts
- 4 Ounces Rice Noodles SEE NOTE
- 1 Large Lime
- 1/4 Cup Cilantro Chopped OPTIONAL
- 1/4 Cup Chopped Peanuts OPTIONAL
Instructions
- Heat the oil in a large pot over medium heat.
- Add the onions, bell pepper, garlic, ginger and curry paste to the pot and cook, stirring constantly for 2 minutes.
- Pour in the chicken broth, coconut milk, peanut butter, soy sauce, fish sauce, and brown sugar and whisk to combine.
- Add the chicken breasts and bring the soup to a boil. Reduce the heat to medium-low and simmer the soup for 12-15 minutes, until the chicken is cooked through.
- Remove the chicken from the pot and shred, then return to the soup immediately.
- Add the noodles to the pot and simmer for 2-3 minutes, just until noodles are soft.
- Remove the pot from the heat and squeeze over the lime juice and stir to combine.
- Serve with extra lime juice, cilantro, and peanuts as desired.
Notes
- If you can't find rice noodles like what I have posted in the picture, you can substitute them out! I'd recommend using 1-2 packages of ramen noodles (discard the spice packet) or even some angel hair pasta would work great!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of our all time favorites!
Talk to me about leftovers. Will the noodles absorb the broth like other noodles do when left to sit?
Yes, they will absorb some of the liquid. You can always cook the noodles separately and then add into the soup when reheating leftotvers 🙂
Can you make this with green curry paste instead of red curry paste?
Made this soup tonight. Absolutely amazing! Creamy and dreamy!
Delicious! My kids aren’t a fan, but my husband and I definitely are. So gooood!
This was AMAZING – my entire family loved it!
I made your soup last night and it was delicious. The noodles, peanut butter and coconut milk added a lot of creaminess and the broth was just the right saucy consistency. I liked it so much I am making it again this weekend. Thanks for posting this “keeper” recipe!
This sounds like my kinda soup! I may use Thanksgiving turkey leftovers in it??
Yes! Leftover turkey would be great in it! 🙂