Description
This Coconut Chicken Alfredo Soup is a cozy fusion of Italian Alfredo and Thai coconut soup. Tender chicken, fettuccine, coconut milk, lime, and parmesan come together in one creamy, aromatic pot that looks like comfort food and tastes like a gentle, Thai-inspired hug.
Ingredients
Scale
- 1 lb (450 g) boneless skinless chicken breasts or thighs
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1–2 tbsp mild red curry paste (optional for color and aroma)
- 4 cups (960 ml) low-sodium chicken broth
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 2 tbsp fish sauce (or soy sauce if preferred)
- Juice of 1 lime
- Zest of 1 lime (optional)
- ½ tsp black pepper
- ½ tsp salt, adjust to taste after adding fish sauce
- ½ cup (120 ml) heavy cream OR ⅓ cup cream cheese
- ½ cup (50 g) freshly grated Parmesan cheese
- 4 oz (115 g) fettuccine, broken into shorter pieces
- Fresh basil or Thai basil, torn, for serving
- Chili oil or chili crisp, for drizzle
- Extra parmesan, for serving
- Lime wedges, for serving
Instructions
- Heat olive oil or butter in a medium pot over medium heat. Add the chopped onion and sauté 3–4 minutes until softened.
- Stir in the minced garlic and grated ginger. Cook 1 minute until fragrant.
- If using, add the red curry paste and cook about 30 seconds, stirring, to bloom the flavor.
- Pour in the chicken broth and coconut milk. Add fish sauce, lime juice, lime zest if using, black pepper, and salt. Stir to combine.
- Nestle the chicken breasts or thighs into the pot. Bring to a gentle simmer, cover, and cook 15–20 minutes, until the chicken is cooked through.
- Remove the chicken to a plate and shred it with two forks.
- Return the shredded chicken to the pot. Add the broken fettuccine pieces. Simmer uncovered 8–12 minutes, stirring occasionally so the pasta does not stick together, until al dente.
- Reduce heat to low. Stir in the heavy cream or cream cheese and the grated Parmesan until melted and smooth. Taste and adjust seasoning with more salt, lime, or fish sauce.
- Ladle the soup into bowls. Top with torn basil, a drizzle of chili oil, and extra Parmesan. Serve with lime wedges on the side.
Notes
- For a milder soup, leave out the red curry paste or use just 1 tablespoon. Add more at the end if you want extra color and spice.
- If the soup thickens too much as it sits, stir in a splash of extra broth or water to loosen.
- Gluten-free pasta can be used instead of regular fettuccine; just watch the cooking time closely.
- For lighter soup, use light coconut milk and half-and-half instead of heavy cream, knowing the texture will be thinner.
- Leftovers keep 3–4 days in the fridge. Reheat gently and add extra liquid to bring it back to a soup consistency.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion, Italian, Thai
Nutrition
- Serving Size: 1 Serving
- Calories: 550Kcal
- Fat: 26g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35
Keywords: Thai Coconut Chicken Alfredo Soup