If you’re looking for comforting meals, especially easy Thai chicken soups, you’ve come to the right place! I really enjoy a warm bowl of soup, and these two Thai-inspired recipes are perfect for a weeknight dinner or a cozy weekend meal. I think you’ll find them simple to make and full of good taste.
I’m excited to share my favorite ways to make Thai chicken noodle soup and a creamy Thai curry chicken soup. Both recipes are straightforward and bring wonderful flavors right to your kitchen.
Jump to Recipe:
Thai Chicken Noodle Soup: A Comforting Bowl
This Thai chicken noodle soup is light but very satisfying, perfect for a cold evening. It has tender chicken, soft noodles, and a fragrant broth that makes you feel good.
Key Ingredients & Tips
- Chicken Thighs: Using boneless, skinless chicken thighs keeps the meat moist and flavorful in the soup. You can cut them into bite-sized pieces before cooking.
- Fish Sauce: This is a key ingredient for authentic Thai taste. Don’t worry about the smell; it gives the soup a lovely salty, umami depth.
What You Need
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup rice noodles
- 1/2 red onion, sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp fish sauce
- Juice of 1 lime
- Fresh cilantro and green onions for garnish
⏱️ Time: 25 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Get Things Ready
Gather all your ingredients. If your chicken isn’t cooked yet, you can quickly poach it in some broth or use leftover rotisserie chicken. Slice your onion, mince the garlic, and grate the ginger.
Step 2: Make the Broth
In a large pot, warm the chicken broth. Add the sliced red onion, minced garlic, and grated ginger. Let it simmer gently for about 10 minutes to let the flavors blend.
Step 3: Combine and Serve
Add the cooked chicken and rice noodles to the pot. Stir in the fish sauce and lime juice. Heat until the noodles are soft and everything is warmed through, about 5 minutes. Serve hot, topped with fresh cilantro and green onions.
📝 Final Note
This soup tastes even better the next day! Store any leftovers in an airtight container in the fridge for up to 3 days.
Easy Thai Curry Chicken Soup
This creamy soup brings the warmth of Thai curry to your table. It’s packed with chicken and vegetables in a rich, coconut milk broth.
Key Ingredients & Tips
- Red Curry Paste: Use a good quality red curry paste for the best taste. The amount can be adjusted based on how spicy you like it.
- Coconut Milk: Full-fat coconut milk makes the soup very creamy and smooth. Light coconut milk works too, but the texture will be thinner.
What You Need
- 1 tbsp coconut oil
- 1 lb boneless, skinless chicken breast, cut into cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups chicken broth
- 1 red bell pepper, sliced
- 1 cup spinach
- Lime wedges for serving
⏱️ Time: 30 minutes🍽️ Yields: 4-6 servings
How to Make It
Step 1: Cook Chicken and Aromatics
Heat coconut oil in a large pot over medium heat. Add the chicken cubes and cook until lightly browned. Remove the chicken and set aside. Add the chopped onion and minced garlic to the pot, cooking until soft, about 3-5 minutes.
Step 2: Build the Curry Base
Stir the red curry paste into the onions and garlic, cooking for 1 minute until fragrant. Pour in the coconut milk and chicken broth, stirring well to combine the paste. Bring it to a gentle simmer.
Step 3: Simmer and Finish
Add the cooked chicken and sliced red bell pepper to the soup. Let it simmer for 10-15 minutes, or until the bell pepper is tender and the chicken is fully cooked through. Stir in the spinach until it wilts. Serve hot with fresh lime wedges.
📝 Final Note
You can add other vegetables like bamboo shoots or snap peas. Store leftovers in a sealed container in the fridge for up to 4 days.
