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

Thai Coconut Curry Chicken Soup

  • Author: Lisa
  • Total Time: 45 mins
  • Yield: 4-5 1x


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.


Units Scale
  • 1 pound of boneless skinless chicken breasts (or 2 1/2 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
  • 1/3 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 1/2 teaspoons curry powder (I use Madras Curry Powder)
  • 1/2 teaspoon ground turmeric
  • 1/2 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
  • 1/2 cup chopped fresh cilantro leaves
  • 4 small hot red chiles, seeded and chopped (or substitute 1/4 teaspoon crushed red pepper)
  • 1 lime, cut into 8 wedges


  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 1/2 teaspoons), turmeric (1/2 teaspoon) and coriander (1/2 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.
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Category: Soup
  • Method: simmer
  • Cuisine: Thai

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