Transport your taste buds straight to Thailand with this warm, comforting, and flavor-packed Thai chicken soup. Perfect for chilly nights or whenever you’re craving a creamy, spicy, and slightly tangy bowl of goodness, this dish comes together effortlessly with pantry staples and fresh ingredients.
Why You’ll Love This Recipe?
This Thai chicken soup is the ultimate comfort food. It’s hearty yet light, full of aromatic spices, and beautifully balanced with coconut milk, lime juice, and tender chicken. It’s quick to prepare, customizable to your taste, and perfect for meal prep or a cozy dinner.
Ingredients
Here’s a sneak peek at some key ingredients you’ll need:
- Chicken: For a protein-rich, satisfying base.
- Coconut milk: Adds a creamy, silky texture.
- Thai red curry paste: The backbone of that classic Thai flavor.
- Lime juice: For a bright, tangy finish.
- Vegetables: Use mushrooms, carrots, and baby spinach for texture and color.
The full list of ingredients and exact measurements can be found below.
Directions
- Prepare the base: Heat oil in a pot and sauté garlic, ginger, and onion until fragrant.
- Build the flavor: Stir in Thai red curry paste, letting it bloom for a minute before adding chicken broth.
- Simmer: Add chicken, mushrooms, and carrots. Let it cook until the chicken is tender and fully cooked.
- Finish with coconut milk: Stir in coconut milk and lime juice, adjusting the seasoning to taste with salt or fish sauce.
- Add greens: Toss in baby spinach just before serving for a pop of color and freshness.
Expert Tips and Tricks
- Don’t skip the curry paste: It’s what gives this soup its authentic Thai flavor.
- Use fresh herbs: Top with cilantro or Thai basil for added aroma and a fresh bite.
- Adjust the spice: Add more or less curry paste or a dash of chili flakes depending on your heat tolerance.
- Make it your own: Add rice noodles or jasmine rice to turn this into a heartier meal.
Recipe Variations and Possible Substitutions
- Swap chicken with shrimp or tofu for a pescatarian or vegetarian version.
- Add vegetables like bell peppers, zucchini, or broccoli for extra nutrition.
- Substitute coconut milk with light coconut milk for a lower-calorie option.
- Use lemongrass or kaffir lime leaves to deepen the flavor if you can find them.
Serving and Pairing Suggestions
Serve this soup hot with a side of crispy spring rolls, steamed jasmine rice, or crusty bread for soaking up the broth. A refreshing cucumber salad or a glass of Thai iced tea also pairs beautifully with this dish.
Storage and Reheating Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm on the stovetop over medium heat, stirring gently. Add a splash of water or broth if the soup thickens too much.
FAQs
1. Can I make this soup ahead of time?
Yes! Prepare the soup without adding the greens, and store it. Reheat and stir in the greens just before serving.
2. Is there a substitute for Thai red curry paste?
You can use green curry paste, but it will alter the flavor profile slightly.
3. Can I freeze this soup?
Yes, freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently.
4. How do I make this soup spicier?
Add more curry paste or stir in some fresh chopped chilies or sriracha.
Conclusion
This easy Thai chicken soup is your ticket to a flavorful and satisfying meal that’s as quick to make as it is delicious. Whether you’re entertaining or enjoying a quiet evening at home, this soup will warm your soul and impress your taste buds. Give it a try—you won’t regret it!
Print
Easy Thai Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
This Easy Thai Chicken Soup is packed with vibrant flavors and creamy coconut milk, offering the perfect balance of tangy, savory, and spicy. It’s quick to make, comforting, and great for weeknight dinners or meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 pound chicken breast, cooked and shredded
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1 cup spinach or kale
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until fragrant, about 2-3 minutes.
- Stir in red curry paste and cook for 1 minute to release its aroma.
- Add chicken broth and coconut milk, stirring to combine. Bring to a gentle simmer.
- Add shredded chicken, red bell pepper, and mushrooms. Simmer for 10-15 minutes, or until vegetables are tender.
- Stir in fish sauce, lime juice, and brown sugar. Adjust seasoning to taste.
- Add spinach or kale and cook for 2-3 minutes until wilted.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- For extra heat, add a chopped Thai chili or a dash of chili flakes.
- Swap chicken with shrimp or tofu for variations.
- Pair with jasmine rice or crusty bread for a hearty meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 50mg