• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Home
  • Recipes
  • About
  • Contact
  • Press
    • Email
    • Facebook
    • Google+
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×
You are here: Home / Soup / Coconut Curry Chicken Soup

Coconut Curry Chicken Soup

March 3, 2016 Updated January 16, 2022 by Lisa 29 Comments This post may contain affiliate links

Jump to Recipe·Print Recipe

This creamy, fragrant Thai coconut curry chicken soup has spinach, rice noodles, shredded chicken and everything you want for dinner all in one pot.

This creamy, fragrant Thai coconut curry chicken soup has spinach and rice noodles and everything you want for dinner, all in one pot! [gluten-free and dairy-free]

Thai food is always a happy meal in my house. The nature of the cuisine is to excite every tastebud with its beautiful balance of essential flavors: sweet, sour, spicy, salty, bitter. I love excitement on the dinner table and this soup has it all - it's colorful, delicious, healthy, and a whole balanced dinner in one pot.

This flavor-packed Thai chicken soup is easy enough to throw together on a weeknight.  If you have leftover chicken on hand, you can get dinner on the table in about thirty minutes. If you're starting with raw chicken, the whole recipe will take you about 45 minutes.

This creamy, fragrant, DELICIOUS Thai coconut curry chicken soup has spinach and rice noodles and everything you want for dinner, all in one pot!I adapted the recipe from a fabulous recipe in Cooking Light magazine. I made just a few tweaks: I amped up the curry paste, shallots and garlic a bit because I wanted more intense flavors, and I doubled the amount of spinach and omitted the snow peas because I'm big fan of spinach in soup. The more the better.

Feel free to add a couple of handfuls of snow peas, shredded carrots, bok choy, or any other vegetables that you like. This is a very adaptable recipe. Blanch the vegetables for a minute or so in boiling water and then add them to the soup for the last two minutes of cooking time.

How to make Thai coconut curry chicken soup

Here's an overview of the recipe:

  1. Cook and Shred Chicken: Roast boneless chicken breasts (or thighs) for 30 minutes in a 350ºF oven; or poach the chicken. Then shred or cube the chicken.
  2. Wilt the Spinach and Soften the Noodles: Blanch spinach in boiling water for 30 seconds. Soften rice noodles in boiling water for 3 minutes. 
  3. Make the Soup: Sauté shallots, curry paste, garlic and spices: curry powder, turmeric and coriander. Add chicken broth and coconut milk and simmer for 5 minutes. Add shredded chicken, scallions, sugar and fish sauce, spinach, noodles, cilantro and chilies. Simmer for a few minutes and done!
  4. Serve: Serve the soup in bowls with a lime wedge on the side.

This creamy, fragrant Thai coconut curry chicken soup has spinach and rice noodles and everything you want for dinner, all in one pot! [gluten-free and dairy-free]

This Thai chicken soup makes a wonderful weeknight dinner and a delicious lunch the next day, reheated in the microwave. What's great is that rice noodles don't disintegrate in soup the way pasta does, so leftovers are top notch.

This creamy, fragrant Thai coconut curry chicken soup has spinach and rice noodles and everything you want for dinner, all in one pot! [gluten-free and dairy-free]

Other Delicious Thai Recipes From Panning The Globe

  • Quick Thai Beef Bok Choy Rice bowl
  • Thai Steak and Noodle Salad
  • Thai Steamed Fish in Coconut Sauce
  • Thai Green Curry Chicken with Snow Peas

Here's the recipe for Thai Coconut Curry Chicken Soup. I hope you have a great day, and please come back to leave a star rating and a comment and chat with me about this soup if you make it. I would love to know what you think!

Print

Thai Coconut Curry Chicken Soup

This creamy, fragrant, DELICIOUS Thai coconut curry chicken soup has spinach and rice noodles and everything you want for dinner, all in one pot!
Print Recipe

★★★★★

5 from 5 reviews

Adapted from a Cooking Light  recipe.

A quick curried chicken soup recipe, packed with flavor and enough chicken, spinach and rice noodles to make a whole meal.

  • Author: Lisa
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 4-5 1x
  • Category: Soup
  • Method: simmer
  • Cuisine: Thai

Ingredients

Units Scale
  • 1 pound of boneless skinless chicken breasts (or 2 ½ cups of shredded poached chicken or leftover cooked chicken)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 8 ounces fresh spinach leaves (6 cups)
  • 6 ounces of wide rice noodles (I use A Taste of Thai)
  • 1 tablespoon canola oil
  • ⅓ cup thinly sliced shallots (1 large shallot)
  • 2 tablespoons Thai red curry paste (I use Thai Kitchen Red Curry Paste)
  • 1 heaping tablespoon minced garlic (3 cloves)
  • 1 ½ teaspoons curry powder (I use Madras Curry Powder)
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • 6 cups low-salt chicken broth
  • 1 (13.5-ounce) can light coconut milk
  • 4 green onions, thinly sliced crosswise
  • 2 tablespoons sugar (I used white but brown is ok too)
  • 2 tablespoons Thai fish sauce
  • ½ cup chopped fresh cilantro leaves
  • 4 small hot red chiles, seeded and chopped (or substitute ¼ teaspoon crushed red pepper)
  • 1 lime, cut into 8 wedges

Instructions

  1. Cook and Shred Chicken: Preheat the oven to 350ºF. Spread chicken out in a roasting pan. Drizzle with 1 tablespoon olive oil and season with a little salt and pepper. Roast for 30 minutes. Shred or cut into bite sized pieces. If you prefer, you can poach the chicken.
  2. Wilt the Spinach and Cook the Noodles: While the chicken is roasting you can get everything else ready. Fill a large pot halfway with water and bring to a boil. Add spinach, boil it for 30 seconds and transfer it to a bowl using a slotted spoon. Add the rice noodles to the pot, cook them for 3 minutes, drain them and add them to the bowl with the spinach.
  3. Make the Soup: Heat canola oil (1 tablespoon) over medium-high heat in a large heavy pot. Add shallots, curry paste (2 tablespoons), garlic (heaping tablespoon), curry powder (1 ½ teaspoons), turmeric (½ teaspoon) and coriander (½ teaspoon). Cook, stirring constantly, for a minute. Add chicken broth (6 cups) and bring to a boil. Add coconut milk and turn the heat to low. Simmer the soup for 5 minutes. Add shredded chicken, green onions, sugar (2 tablespoons) and fish sauce (2 tablespoons). Simmer for 2 minutes. Add spinach, noodles, cilantro and chilies. Stir to combine and cook for a minute or so, to heat through.
  4. To Serve: Serve in bowls with a lime wedge on the side.

Keywords: Thai chicken soup, Coconut curry chicken soup, Thai chicken noodle soup

 

« My Favorite Lasagna Recipe
A Trio of Flourless Almond Cookies »

Filed Under: All Recipes, Asia, Chicken, Cooking Light, Lunch and Brunch, main course, Quick and Easy, Soup, Thailand Tagged With: curry, dairy-free, gluten-free

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Anne Heather Campbell

    January 31, 2022 at 8:59 pm

    This was delicious! I added broccoli and sliced mushrooms, and left out the chilies because one of us doesn't like spicy food. Took longer than indicated however. Definitely will make again.

    ★★★★★

    Reply
  2. Esme

    June 05, 2021 at 12:54 pm

    Made this vegetarian last night with Tofu and Vegetable Broth. So good I couldn't believe it. Even better as leftovers!

    ★★★★★

    Reply
    • Lisa

      June 05, 2021 at 1:22 pm

      I'm so glad you adapted this to be vegetarian and enjoyed it! Thanks so much for coming back to leave a comment Esme!!

      Reply
  3. Rachel

    September 12, 2020 at 2:24 pm

    Can you freeze this recipe?

    Reply
  4. Anne

    January 15, 2020 at 6:23 pm

    Your website is one of my all time favorites! Thank you! I’ve never made anything you’ve posted that wasn’t delicious... but this soup is out of this world! It will be added to our list of “go-to” recipes!

    ★★★★★

    Reply
    • Lisa

      January 16, 2020 at 3:12 am

      Thank you so much for your note Anne. It's great to get such positive feedback. Happy cooking! 🙂

      Reply
  5. Malik Muqtadir

    November 08, 2019 at 3:01 am

    Nice post. Thanks for your recipe
    I ‘ll try to make it for my girl friend. Good job

    Reply
  6. Jhon

    July 13, 2018 at 12:06 pm

    This soup is AMAZING. It was easy to make and super flavorful. I followed Lisa’a recipe exactly as posted. The only modification I made was to the chicken. Instead of roasting in the oven I cut the raw chicken into strips and seasoned them with salt, pepper, 1 TBS Olive Oil and 2 tsp of Madras Curry powder. I let it sit for 30 minutes then

    Reply
  7. Agen Vimax di Makassar

    March 04, 2018 at 7:52 am

    This soup is AMAZING. It was easy to make and super flavorful. I followed Lisa’a recipe exactly as posted. The only modification I made was to the chicken. Instead of roasting in the oven I cut the raw chicken into strips and seasoned them with salt, pepper, 1 TBS Olive Oil and 2 tsp of Madras Curry powder. I let it sit for 30 minutes then I seared them for 8 minutes each side in a TBS Olive Oil until cooked through. I set them aside and then served the soup with the chicken pieces on top of the noodles and vegetables.

    i will try at home. thank you

    ★★★★★

    Reply
    • Lisa

      March 04, 2018 at 5:40 pm

      Great!! Thank You for coming back to leave a comment and letting us know about your modification.

      Reply
  8. asep

    July 22, 2017 at 11:15 am

    Thanks for your recipe
    I ‘ll try to make it for my girl friend :3

    Reply
  9. Suplemen Fitness Surabaya

    December 28, 2016 at 12:29 am

    This soup is AMAZING. It was easy to make and super flavorful. I followed Lisa’a recipe exactly as posted. The only modification I made was to the chicken. Instead of roasting in the oven I cut the raw chicken into strips and seasoned them with salt, pepper, 1 TBS Olive Oil and 2 tsp of Madras Curry powder. I let it sit for 30 minutes then I seared them for 8 minutes each side in a TBS Olive Oil until cooked through. I set them aside and then served the soup with the chicken pieces on top of the noodles and vegetables.

    i will try at home. thank you

    Reply
  10. Suplemen Fitness Surabaya

    December 28, 2016 at 12:25 am

    i will try at home. thank you

    Reply
  11. JUAL MINYAK ZAITUN ASLI

    November 18, 2016 at 1:34 am

    Just discovered your blog…great recipes and gorgeous photography!!!

    Reply
    • Lisa

      November 19, 2016 at 11:16 am

      Thank you so much! 🙂

      Reply
  12. Cara Santri

    October 07, 2016 at 8:13 pm

    I like it, thank's for you article

    Reply
  13. Arya

    September 22, 2016 at 10:03 pm

    Hai Lisa 🙂

    I'm from Indonesian. Thanks for your recipe. I 'll try to make it for my girl friend 🙂
    Really nice post !

    Reply
  14. cookingwithshy

    June 24, 2016 at 12:07 pm

    Just discovered your blog...great recipes and gorgeous photography!!!

    Reply
    • Lisa

      June 25, 2016 at 8:21 am

      Thank you so much Shy 🙂

      Reply
  15. Gensetto Olamanro

    May 17, 2016 at 3:14 am

    for now I will learn to make this meal. I am really interested in this food. Sure it feels very tasty. great post

    Reply
  16. Haji Iwan

    May 17, 2016 at 3:11 am

    it seems the food is not too good for me. if I dared to try, my cholesterol can add.

    Reply
  17. Robin Vosika

    March 12, 2016 at 11:02 am

    Thai Chicken Soup- for a soup that takes about 15 Minutes to make I would give it two thumbs up. It had great flavor and one out of my two kids …

    Reply
  18. Mary

    March 11, 2016 at 6:37 pm

    Substitute tofu strips that have been lightly browned for the chicken and eliminate the fish sauce to make this vegetarian and vegan friendly.

    Reply
  19. Rachel

    March 08, 2016 at 9:03 am

    This soup is AMAZING. It was easy to make and super flavorful. I followed Lisa'a recipe exactly as posted. The only modification I made was to the chicken. Instead of roasting in the oven I cut the raw chicken into strips and seasoned them with salt, pepper, 1 TBS Olive Oil and 2 tsp of Madras Curry powder. I let it sit for 30 minutes then I seared them for 8 minutes each side in a TBS Olive Oil until cooked through. I set them aside and then served the soup with the chicken pieces on top of the noodles and vegetables.

    ★★★★★

    Reply
  20. Michelle | A Dish of Daily Life

    March 03, 2016 at 9:32 pm

    I love Thai food, but I have never tried making it myself! I think its time to start! Your soup looks AMAZING!

    Reply
  21. Barbara

    March 03, 2016 at 9:12 pm

    DEfinitely something to try!

    Reply
  22. Kristine

    March 03, 2016 at 12:25 pm

    Would you happen to know the nutritional value of this sumptuous recipe?? My husband and I absolutely LOVE Thai food and have it at least once a week. I am currently following Weight Watchers (perhaps from all that Thai food we are eating....LOL) and it is just so hard to figure out the point value (nutritional value) of their food. It is not as popular as Chinese or Italian, so there are not that many items listed in their data base. Thank you and I hope to be able to slurp this deliciousness down this weekend!

    Reply
    • Lisa

      March 03, 2016 at 4:38 pm

      Hi Kristine, here's the nutritional info. A serving is 2 cups: Calories 315, Calories from fat 22 %, Fat 7.8 g, Sat fat 3.7 g, Mono fat 2.2 g, Poly fat 1.3 g, Protein 29.3 g, Carbohydrate 30.9 g, Fiber 2.4 g, Cholesterol 62 mg, Iron 3.2 mg, Sodium 841 mg. Calcium 78 mg. I hope it fits in with your diet plan!

      Reply

Primary Sidebar

Welcome to Panning the Globe

Hi, I'm Lisa! I believe we can all make the world's most delicious dishes at home.
I'm excited to share with you hundreds of fabulous, globally inspired recipes to feed your family and entertain your friends.

More about me →

MOST POPULAR RECIPES

  • Ottolenghi's Roast Chicken with Za'atar and Sumac
  • Award Winning White Chicken Chili
  • Eddie's Award Winning Chili
  • Indian Lamb Biryani
  • The Best Easy Ratatouille Recipe
  • Teriyaki Salmon Rice Bowl with Spinach and Avocado
  • Healthy Shepherd's Pie
  • Senegalese Chicken Yassa

MORE POPULAR RECIPES

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes

COPYRIGHT © 2019 · LISA GOLDFINGER AND PANNING THE GLOBE · ALL TEXT, RECIPES, CONTENT AND IMAGES ON THIS SITE ARE THE SOLE PROPERTY OF LISA GOLDFINGER AND PANNING THE GLOBE.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

  • 267
1342 shares