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Thai Chicken Soup Recipe

Thai Chicken Soup

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (70)

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Average Rating:

Total Reviews: 70

Showing 11-20 of 70

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  • on August 11, 2012

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    Love it! I thought it was perfect as is with rice noodles, agree with other reviewers that it is quick and easy. Great for people on gluten free diets.

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  • on August 01, 2012

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    Its a very good soup! I used chicken tights instead of chicken breasts and vermicelli pasta instead of the rice one. Also added a small red hot pepper for a little more kick.

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  • on July 15, 2012

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    We have made this recipe many times now. It doesn't get any simpler. The flavors are absolutely amazing considering it doesn't simmer for hours. We have taken to adding 1/2 a teaspoon of red curry powder just for some extra kick. With two working parents in the house, quick, delicious recipes like this are such a treasure.

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  • on June 07, 2012

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    This recipe was completely amazing. I love the flavors and how it turned out. I added extra curry and good amount extra of the fish sauce. I will definitely be remaking this! :D

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  • on April 11, 2012

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    I used glass noodles and they soaked up all of the juice and it became a liquid pudding instead of a soup. I would recommend making the soup and then pouring over rice or noodles. I also tried a light coconut milk - would not recommend either. Mostly, I believe this recipe failed due to user error.

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  • on March 28, 2012

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    P.S. also a great option for those of us that need to eat Gluten and Dairy Free! :

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  • on March 22, 2012

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    Love this soup, have made for small and large groups. The only changes I made were to add extra curry paste, and I added the chicken earlier to make sure it was done. Super easy to make, and not time consuming. I also used flat wide noodles, I felt they absorbed more of the flavor.

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  • on March 03, 2012

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    Excellent soup! I didn't have green curry so I used red curry paste. A very easy and tasty recipe. Next time I will add some heat to top it off.

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  • on February 22, 2012

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    Great soup! I did add fresh grated ginger, and 2 Thai peppers for extra heat.
    The only thing I would suggest is cooking the rice noodles on their own, draining them, and then cutting them to size, and then adding them. It was near impossible to break them in half, or cut them dry with a poultry scissors.

    This soup reminded me of dining at my favorite upscale Thai restaurant. This could even be served poured over Jasmine rice.

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  • on February 10, 2012

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    After reading the other reviews, and what others did or did not do with the recipe, I decided to give it a try. I mostly followed the recipe, but used red curry paste instead, and added 1-2 Tbs of brown sugar. Made if for a crowd, and all raved about it. Might make it a bit more spicy next time, if it's just me my family. Will make it again, very, very soon! Delicious!!!!!!

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