Thai Chicken Soup with Red Curry Paste and Coconut Milk

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant, aromatic soup with tender chicken, coconut milk, and red curry paste, balanced with fresh vegetables and lime. This Thai-inspired soup recipe, ready in about 45 minutes, pairs chicken thighs, chicken broth, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Thai cuisine 420 cal/serving

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Ingredients

1.5 lbs chicken thighs
3 cups chicken broth
1 can (13.5 oz) coconut milk
2 tbsp red curry paste
8 oz rice noodles
1 cup mushrooms
1 bell pepper
1 cup bean sprouts
2 stalks lemongrass
1 lime
1 tbsp fish sauce
2 cloves garlic
1 tbsp olive oil

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Instructions

Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 2 minced garlic cloves and 2 tbsp red curry paste, cooking for 1 minute until fragrant.
Step 2: Add 1.5 lbs diced chicken thighs and cook for 4 minutes, turning once, until lightly browned.
Step 3: Pour in 3 cups chicken broth and bring to a simmer. Add 2 minced lemongrass stalks and cook for 5 minutes.
Step 4: Stir in 1 can (13.5 oz) coconut milk and 1 cup sliced mushrooms. Simmer for 10 minutes until chicken is cooked through.
Step 5: Add 8 oz rice noodles and 1 diced bell pepper. Cook for 8 minutes until noodles are tender. Stir in 1 cup bean sprouts and 1 tbsp fish sauce. Remove lemongrass. Stir in the juice and zest of 1 lime. Serve hot.