Simple Thai Chicken Soup is a wonderful mix of fresh, bright flavors and comforting warmth. This soup usually combines tender chicken pieces with fragrant ingredients like lemongrass, lime, ginger, and a little coconut milk for creaminess without being too heavy. It’s light but still has enough depth to cozy you up on any day.
I love making this soup when I want something quick but packed with flavor. It always feels a bit special because of the fresh herbs and spices, yet it’s so easy to whip up with just a few pantry staples and a little fresh produce. Plus, it’s one of those dishes that everyone seems to enjoy, whether or not they normally like spicy food.
One of my favorite ways to serve the Simple Thai Chicken Soup is with a squeeze of fresh lime and a sprinkle of chopped cilantro right before eating. It really wakes up the flavors! Sometimes I add a handful of rice noodles, which makes it more filling without taking away from the light, refreshing feel. This soup always feels like a warm hug on a chilly night or a refreshing pick-me-up when I’m feeling under the weather.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast works great here for quick cooking and tenderness. You can swap with thighs if you prefer juicier meat.
Red Curry Paste: This ingredient brings the classic Thai heat and flavor. If you want less spice, start with a smaller amount or use yellow curry paste instead.
Coconut Milk: It gives the soup its creamy texture and mild sweetness. Use full-fat for richness or light coconut milk for fewer calories.
Fish Sauce: Adds salty umami essential to Thai cuisine. For a vegetarian version, try soy sauce or tamari.
Fresh Herbs: Cilantro and green onions brighten the soup with fresh flavors. If you’re not a fan of cilantro, fresh basil or mint make nice alternatives.
How Do You Get the Perfect Balance of Flavors in Thai Soup?
Balancing the sour, salty, spicy, and sweet flavors is key to a great Thai soup.
- Cook aromatics (ginger, garlic, onion) first to build a flavorful base.
- Simmer chicken gently to keep it tender.
- Add vegetables later to keep their crunch.
- Add fish sauce, lime juice, and sugar gradually, tasting as you go to hit that perfect balance.
- Finish with fresh herbs just before serving to keep flavors lively.
Taking time to add and adjust these flavor boosters makes this soup stand out with every spoonful!
Equipment You’ll Need
- Large pot or saucepan – perfect for simmering the soup evenly without crowding the ingredients.
- Sharp knife – essential for slicing chicken and vegetables neatly and safely.
- Cutting board – keeps your workspace clean and protects your countertops.
- Wooden spoon or heatproof spatula – for stirring curry paste and soup without scratching your pot.
- Measuring spoons and cups – helpful for keeping the balance of flavors just right.
- Fine mesh strainer (optional) – nice for rinsing rice noodles if you add them.
Flavor Variations & Add-Ins
- Swap chicken for shrimp – it cooks quickly and adds a sweet seafood touch.
- Add mushrooms like shiitake or button – they soak up the broth’s flavors and add earthiness.
- Use Thai basil instead of cilantro – it gives a subtle anise-like freshness.
- Stir in a handful of baby spinach or kale at the end for extra greens and nutrients.
Simple Thai Chicken Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup green beans, cut into 1-inch pieces
- 4 oz (115g) rice noodles (optional)
- 2 tablespoons fish sauce (or to taste)
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Green onions, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 15 to 20 minutes to cook, making it quick enough for a weeknight meal yet full of flavor and warmth.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or saucepan, heat the vegetable oil over medium heat. Add the thinly sliced onion, minced garlic, and grated ginger. Stir and cook for 2 to 3 minutes until fragrant and softened.
2. Add the Curry Paste and Liquids:
Stir in the red curry paste and cook for about 1 minute to bring out the flavors. Pour in the chicken broth and coconut milk, mixing well. Bring this mixture to a gentle simmer.
3. Cook the Chicken and Vegetables:
Add the bite-sized chicken pieces to the simmering pot. Let them cook for 5 to 7 minutes until nearly done. Then, add the sliced red bell pepper and green beans. Continue to simmer for another 3 to 4 minutes until the vegetables are tender but still crisp.
4. Prepare Optional Rice Noodles:
If using rice noodles, cook them according to package instructions separately. Drain and set aside to add to the soup just before serving.
5. Final Flavor Touches and Serving:
Stir in the fish sauce, brown sugar, and lime juice. Taste the soup and adjust the seasoning as you like. If you prepared noodles, add them now. Serve the soup hot, topped with freshly chopped cilantro and green onions for a burst of freshness.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. This helps the chicken cook evenly and keeps the texture tender.
How Can I Make This Soup Vegetarian or Vegan?
Replace the chicken with tofu or extra vegetables, use vegetable broth instead of chicken broth, and swap fish sauce for soy sauce or a vegan fish sauce alternative.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can make the soup a day in advance and refrigerate it. When reheating, do so gently on the stove, and add fresh herbs right before serving for the best flavor.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally to warm evenly.
