Thai Chicken Soup is a rich, bold, and nourishing soup made with grilled chicken, vegetables, rice, ginger, garlic, and Thai red curry paste.
This Thai chicken soup is one of our go-to recipes when we want nourishment and big flavors.
The base is built on Thai red curry paste, garlic, and ginger which are ingredients that don't just taste good but feel good too.
Together they create a fragrant, slightly spicy broth that feels warming, nourishing and restorative. It's a bold alternative to chicken soup when you're feeling under the weather.
It's an easy, one-pot soup, which makes it practical when you don't have much energy to cook. And yet, even with the minimal effort, you get layers of flavor that taste like you put in far more work.
Fresh vegetables keep it light, grilled chicken adds protein, and rice makes it filling.
I find myself turning to this soup when I want something bold but still grounding, especially on chilly nights or days when I need a little comfort food that's actually good for me.
Looking for more nourishing soup recipes? Be sure to try Seafood Soup or Matzo Ball Soup.
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Thai Red Curry Paste
The ingredient that really defines this dish is Thai red curry paste. It's made from red chilies, garlic, lemongrass, galangal, and spices.
Even though we're not making it from scratch, a good store-bought paste brings all those flavors in a single spoonful. It's what gives the broth its vibrant red color and layered heat. Got time? Try making your own homemade Thai red curry paste.
Why You'll Love This Recipe
- This Thai chicken soup is a complete meal in one bowl.
- It's packed with vegetables.
- The coconut broth is rich but not heavy.
- You can customize it to fit your preferences with more or less curry paste, different vegetables or make it vegan with grilled tofu and vegetable broth.
- It tastes like restaurant-quality Thai food at home.
Ingredients
You only need simple pantry ingredients for this recipe!
- Chicken thighs: I like thighs because they stay juicy when grilled. You could use chicken breast if you prefer.
- Olive oil: For brushing the chicken and cooking the aromatics. Vegetable or avocado oil works too.
- Salt and pepper: Basic seasoning for the chicken.
- Thai red curry paste: Store-bought works perfectly. Use more or less depending on how spicy you like it. 2 tablespoons makes it medium, and 3 is for those who want a stronger soup. Added too much? Make it milder by adding more coconut milk.
- Fresh ginger: Adds a zing that balances the richness of the coconut milk.
- Garlic: For depth and flavor.
- Chicken stock: Forms the base of the broth. You can use vegetable stock if making it vegetarian.
- Coconut milk: Choose full-fat for creaminess. Light coconut milk works if you want it leaner.
- Soy sauce: Brings umami. Use tamari or coconut aminos for gluten free.
- Kale: Adds greens and texture. Spinach works too.
- Red cabbage: For crunch and color.
- Carrots: Sweetness and body.
- Peas: Little pops of sweetness. Swap to edamame beans if desired.
- Red bell pepper: Adds color and freshness.
- Cooked brown rice: Makes it hearty. White rice or noodles are good substitutions.
- Cilantro and scallions: Fresh garnish to brighten the soup.
See the recipe card for quantities and method.
How to make Thai Chicken Soup
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
If you don't have pre-cooked brown rice, cook it now according to package instructions.
Lightly brush or rub the chicken thighs with oil, then season both sides generously with salt and pepper.
Preheat the grill or grill pan to medium-high. Grill thighs 5 minutes per side, until charred and fully cooked (internal temp 165°F / 74°C).
Let the cooked chicken rest for 5 minutes, then slice into strips. Set aside.
Meanwhile, heat the oil in a large pot over medium heat. Add the curry paste, ginger, and garlic, and sauté for 1-2 minutes until fragrant.
Stir in the chicken stock, coconut milk and soy sauce.
Bring to a simmer and cook for 10 minutes to let the flavors meld.
Add the kale, cabbage, carrots, peas, and bell pepper. Simmer for 2 minutes.
Stir in the cooked brown rice and heat for a further 2 minutes.
Serve topped with the grilled chicken slices.
Garnish with cilantro and scallions as desired.
Scroll down for the full ingredients list and method.
Serving Suggestions
- Serve with lime wedges.
- Add extra fresh herbs like Thai basil.
- Pair with naan or flatbread.
- Top with crushed peanuts or cashews.
- Add a side of cucumber salad.
- Serve as a starter for a Thai-inspired meal.
Variations
- Use shrimp instead of chicken.
- Swap rice for rice noodles.
- Make it vegetarian with tofu.
- Add mushrooms for extra umami.
- Stir in spinach instead of kale.
- Use turkey instead of chicken (great for leftovers).
- Add bamboo shoots for crunch.
- Make it creamier by doubling the coconut milk.
- Add lime juice and zest for brightness.
More Chicken Recipes
Storage, Freezing, Make-Ahead Advice
This soup keeps well in the refrigerator for up to 4 days. Store it in airtight containers. The rice will absorb liquid, so you may want to add extra broth when reheating.
For freezing, it's best to freeze the broth and vegetables separately from the rice. Add fresh rice when reheating for the best texture. Frozen portions last up to 3 months.
To make ahead, prepare the broth and vegetables, then cook the chicken and rice fresh before serving. This way, everything tastes bright and freshly cooked.
Recipe Tips
- Grill the chicken until it has nice char marks. That smoky flavor adds depth.
- Sauté the curry paste before adding liquids. It helps release the flavors.
- Use full-fat coconut milk for a richer broth.
- Don't overcook the vegetables. They should stay crisp-tender.
- Taste and adjust with extra soy sauce or lime juice before serving.
FAQs
It has a mild to medium heat. You can adjust the spice level by using more or less curry paste.
Yes. Substitute vegetable stock for chicken stock and use tofu instead of chicken.
Yes, but be careful not to overcook it since breast meat dries out faster.
Rice Safety
Cooked rice needs a little extra care. The FDA notes that rice can harbor Bacillus cereus spores, which survive cooking and multiply if food sits too long at room temperature. To keep your Thai chicken soup safe:
- Cool leftovers quickly and refrigerate.
- Store in airtight containers in the fridge for up to 3 days.
- Reheat the soup until it reaches 165°F (74°C) before serving.
- Only reheat once.
- If you plan to store the soup, cook the rice before adding (don't use leftover rice).
- If you're going to eat the soup immediately, you can use leftover (safely stored) rice.
Handled properly, soup with rice is perfectly safe and reheats well.
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📖 Recipe
Thai Chicken Soup
Equipment
- Pot
- Grill pan
Ingredients
For the grilled chicken thighs
- 1 lb boneless skinless chicken thighs
- 2 teaspoons olive oil
- Salt and freshly ground black pepper
For the red thai curry soup
- 2 tablespoons olive oil
- 3 tablespoons Thai red curry paste
- 1 tablespoon fresh ginger grated
- 3 cloves garlic minced
- 4 cups chicken stock
- ½ cup coconut milk
- 2 tablespoons soy sauce or to taste
- 1 cup kale stemmed and chopped
- 1 cup finely shredded red cabbage
- 1 cup shredded carrots
- ½ cup peas
- 1 diced red bell pepper
- 2 cups cooked brown rice
Garnishes (optional)
- Chopped cilantro
- Chopped scallions
Instructions
- If you don't have pre-cooked brown rice, cook it now according to package instructions.
- Lightly brush or rub the chicken thighs with oil, then season both sides generously with salt and pepper.
- Preheat the grill or grill pan to medium-high. Grill thighs 5 minutes per side, until charred and fully cooked (internal temp 165°F / 74°C).
- Let rest for 5 minutes, then slice into strips. Set aside.
- Meanwhile, heat the oil in a large pot over medium heat. Add the curry paste, ginger, and garlic, and sauté for 1-2 minutes until fragrant.
- Stir in the chicken stock, coconut milk and soy sauce. Bring to a simmer and cook for 10 minutes to let the flavors meld.
- Add the kale, cabbage, carrots, peas, and bell pepper. Simmer for 2 minutes.
- Stir in the cooked brown rice and heat for a further 2 minutes.
- Serve topped with the grilled chicken slices.
- Garnish with cilantro and scallions as desired.
Notes
- If you plan to store and reheat the soup later, it's safest to add freshly cooked rice at the time of reheating rather than storing the rice in the soup.
- If you do include rice in the batch, refrigerate the soup within 2 hours, keep it cold (below 40°F / 5°C), and reheat thoroughly to 165°F (74°C).
- Use within 3-4 days, and only reheat once.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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