Soups are a huge favorite in this house. Well mostly with me but as long as there’s meat in them my husband will go along. Until this recipe came along! He really loves this one and so do I.

This soup most definitely has a bit of a kick that is complemented so well by the rich coconut broth.

Another of my husband’s concerns is always how soups aren’t really that filling. The addition of the chicken, veggies and rice noodles really make this soup a great meal!

Some may be reluctant to using coconut milk in recipes since it is very high in saturated fats but in moderation it can actually be beneficial. It’s fat content is composed mosly of MCTs which are medium-chain triglyceride.

This type of fat is a shorter chain then your typical fats making it easier to digest. These MCTs go straight from the gut to the liver where they can be used as energy fuel immediately. It also has lots of vitamins and mineral in particular amounts of iron, folate, selenium and manganese.

This recipe is super versatile too! The chicken can easily be swapped out for shrimp or tofu to match your taste.

For this recipe I used a thin rice noodle so pre cooking it wasn’t necessary. Same with the thinly sliced vegetables. If you wish to use a different type of noodle, they may need some pre boiling.


Thai coconut curry soup

Rich broth with spicy kick. Easily adaptable to dietary needs.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course, Soup
Servings 4 people


  • 2 chicken breast cubed
  • 1 big carrot julienne
  • 1 big parsnip julienne
  • 2 cups snowpeas
  • 1/2 onion thinly sliced
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp avocado oil
  • 5 cups chicken stock
  • 2/3 cup coconut milk
  • 2 tbsp thai red curry sauce
  • 2 tbsp fish sauce
  • 4 portions vermicelli rice noodles
  • Fresh cilantro garnish


  • Add the oil to a big pot or deep pan and bring to medium-high heat.
  • Add the chicken and sear 2 minutes per side.
  • Once chicken is halfway cooked, add the thai curry sauce and onions. Cook until onions are translucent or about 2 minutes.
  • Add the garlic and ginger and cook for a minute.
  • Add the fish sauce, coconut milk and chicken stock and bring to a boil.
  • Reduce heat, cover and simmer for 10-15 minutes.
  • In your serving bowls, place the uncooked noodles, carrots, parsnip and snow peas.
  • When the soup is cooked, pour in the serving bowls immediately and let sit for 5 minutes.
  • Garnish with cilantro and serve!


    1. Make sure to use thin vermicelli. If using a thicker noodle, you may need to pre cook them.
    2. For vegetarian version, swap the chicken stock for a vegetable stock and omit chicken or substitute with tofu or edamame beans.
Keyword carrots, coconut milk, gluten free, parsnip, rice vermicelli, snowpeas, thai red curry
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