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–+ servings
Thai Chicken Soup

Cozy Up with Easy Thai Chicken Soup for a Flavorful Hug

This Easy Thai Chicken Soup is a comforting, aromatic dish perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 tablespoons Red Curry Paste Substitute with green curry paste for a different profile.
  • 1 tablespoon Brown Sugar
  • 4 cloves Garlic Adjust quantity based on personal taste.
  • 1 medium Onion Use yellow or white onions for best results.
  • 1 tablespoon Minced Ginger Ground ginger works in smaller amounts.
  • 1 medium Red Chili Choose milder varieties based on preference.
For the Chicken and Stock
  • 1 pound Chicken Breasts Cut into cubes for even cooking.
  • 4 cups Chicken Stock Use vegetable stock for a vegetarian option.
For Creaminess and Flavor
  • 1 can Coconut Milk Lite coconut milk can be an alternative.
  • 1 tablespoon Fish Sauce Can be omitted for a vegetarian version.
  • 2 tablespoons Soy Sauce Opt for tamari to keep it gluten-free.
For Freshness and Texture
  • 1 cup Fresh Peas Frozen peas can be added directly to the pot.
  • 8 ounces Rice Noodles Adjust cook time if substituting with another noodle type.
  • 1/4 cup Chopped Cilantro Substitute with basil if desired.
  • 1 medium Red Bell Pepper Green bell pepper is a good alternative.
  • 1 medium Lime Use lemon in a pinch.
Seasoning
  • to taste Salt Consider low-sodium options for a healthier twist.

Equipment

  • slow cooker
  • Food Processor
  • Cutting board
  • Forks

Method
 

Step-by-Step Instructions
  1. In a food processor, combine red curry paste, brown sugar, garlic, cilantro, red bell pepper, onion, minced ginger, and red chili. Pulse until a smooth paste forms.
  2. Transfer the curry paste mixture into your slow cooker, followed by chicken stock and cubed chicken breasts. Stir well and set the slow cooker to HIGH for 4 hours or LOW for 8 hours.
  3. Once the cooking time is complete, check that the chicken is tender and easily shredded. Carefully remove the chicken pieces and shred into bite-sized pieces.
  4. Pour in the coconut milk and add the rice noodles directly to the slow cooker, stirring gently to ensure noodles are submerged. Cook on HIGH for an additional 10-15 minutes.
  5. Stir in the frozen peas, lime juice, lime zest, soy sauce, and fish sauce. Adjust seasoning with salt as needed.
  6. Ladle the hot soup into bowls, and garnish with fresh cilantro, sliced green onions, and extra lime wedges if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 2000IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

For best texture, cook noodles separately and add just before serving. Adjust spice levels to personal preference.

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