3 ratings

Thai Coconut Chicken Soup

Sweet and spicy
Courtesy of Perdue

Coconut milk adds a rich sweetness to many Thai recipes, including this soup. It’s a natural pairing with bold lavors like red curry paste, ginger and garlic.

Recipe courtesy of Perdue

Ready in
25 m
15 m
(prepare time)
10 m
(cook time)
Calories Per Serving


  • 4 boneless, skinless chicken breasts
  • 1 Tablespoon vegetable oil
  • 1 medium red bell pepper, thinly sliced
  • 1 clove garlic
  • 1 1-inch piece ginger, sliced into rounds
  • 1 Teaspoon red curry paste or 2 tsp. Sriracha sauce
  • 4 Cups chicken broth
  • 1 15-ounce can coconut milk
  • 1 Tablespoon brown sugar
  • 4 Ounces thin rice noodles or zucchini “noodles”
  • 2 limes, juiced, plus more to taste
  • 1/2 Cup roughly chopped fresh cilantro
  • Lime wedges, for serving
  • Sriracha sauce, for serving


Thinly slice the chicken breasts crosswise into strips.

Heat the vegetable oil in a medium pot over medium-high heat.

Add the onion and red pepper.

Cook until softened, stirring occasionally, about 2 minutes.

Add the garlic, ginger and curry paste and cook for 30 seconds.

Add the chicken broth, coconut milk and brown sugar.

Cover and bring to a boil.

Add the chicken and simmer until cooked through, about 5 to 7 minutes.

The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. (If using rice noodles, add the noodles and simmer uncovered until the noodles are al dente, about 5 minutes.)

Remove from heat and stir in the lime juice, cilantro and zucchini noodles (if using).

Serve with lime wedges and Sriracha sauce.