Simple Thai Chicken Soup is a gentle blend of comforting chicken, flavorful broth, and bright Thai-inspired spices. This soup usually features ingredients like ginger, garlic, lime, and a touch of coconut milk to create a warm and inviting bowl that’s both satisfying and fresh. It’s a great way to enjoy the essence of Thai flavors without spending hours in the kitchen.
I love making this soup when I want something quick but still packed with taste. The balance between the subtle heat and the tangy lime always makes it feel like a little treat. One of my favorite tricks is adding fresh cilantro or a sprinkle of chopped peanuts on top for an extra layer of texture and flavor—it instantly lifts the whole dish.
This soup is perfect for any time of year, especially when you need a pick-me-up or something soothing on a chilly day. I often serve it with a side of jasmine rice or warm crusty bread to soak up all the lovely broth. It’s easy to make, keeps well for leftovers, and always brings smiles around the table.
Key Ingredients & Substitutions
Lemongrass: This adds a fresh citrusy note that’s classic in Thai soups. If you can’t find fresh stalks, lemongrass paste or dried lemongrass works well too.
Red Thai Chilies: These bring heat and aroma. If you prefer less spice, use fewer chilies or substitute with a mild chili or red pepper flakes.
Coconut Milk: It gives the soup its creamy texture and subtle sweetness. For a lighter version, try coconut cream diluted with water or use almond milk, though flavor will be different.
Fish Sauce: Essential for that umami kick. For a vegetarian option, soy sauce or tamari can be used instead.
Chicken: Shredded cooked chicken breast keeps the soup hearty and satisfying. Rotisserie chicken is a handy shortcut if you’re short on time.
Rice Noodles: These soak up the flavors nicely. You can swap with glass noodles or omit noodles for a lighter, broth-focused soup.
How Do I Get the Best Flavor from the Broth?
The broth is the heart of this soup. Here’s how to get it rich and balanced:
- Start by gently sautéing garlic, ginger, lemongrass, and chilies to release their aromas. Don’t rush this step—it builds great flavor.
- Add the chicken broth and let it simmer with lemongrass and chilies for about 5 minutes so their flavors infuse well.
- Stir in coconut milk, fish sauce, lime juice, and brown sugar, then simmer gently to blend everything together. Taste and adjust lime or fish sauce to get the right tang and saltiness.
- Remember to remove lemongrass pieces before serving, so the texture stays smooth.
Taking these steps helps your soup taste fresh, balanced, and satisfying every time!
Equipment You’ll Need
- Large pot – perfect for simmering the broth and cooking all the ingredients together without spills.
- Sharp knife – essential for chopping garlic, ginger, chilies, and herbs finely.
- Cutting board – gives you a safe surface to prep your fresh ingredients.
- Ladle – makes serving the soup easy and mess-free.
- Measuring spoons – helps you get the right balance of fish sauce, lime juice, and spices.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu – shrimp cooks quickly and tofu adds a soft texture for a vegetarian twist.
- Add mushrooms like shiitake or oyster – they bring an earthy flavor that pairs well with the creamy broth.
- Use kale or Swiss chard instead of spinach – heartier greens add a different texture and stay firmer.
- Stir in a spoonful of red curry paste – for a bolder, spicier soup with deeper Thai flavors.
Simple Thai Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 stalks lemongrass, smashed and cut into pieces (optional, can use lemongrass paste)
- 1-2 red Thai chilies, sliced (adjust for heat preference)
- 4 cups chicken broth
- 1 (13.5 oz) can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (more to taste)
- 1 teaspoon brown sugar
- 2 chicken breasts, cooked and shredded
- 1 cup fresh spinach or bok choy, roughly chopped
- 1 cup cooked rice noodles (or glass noodles)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, totaling approximately 30 minutes. It’s a fast and flavorful meal you can enjoy anytime.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, grated ginger, lemongrass pieces, and sliced chilies. Cook for about 2 minutes, stirring often, until everything smells fragrant.
2. Simmer the Broth:
Pour in the chicken broth and bring it to a gentle boil. Let the lemongrass and chilies steep in the broth for about 5 minutes to release their flavors.
3. Add Coconut Milk and Seasonings:
Mix in the coconut milk, fish sauce, lime juice, and brown sugar. Stir well, then lower the heat and simmer for another 5 minutes, allowing the flavors to meld.
4. Finish with Chicken and Greens:
Remove the lemongrass pieces. Add the shredded chicken and chopped spinach or bok choy. Let it simmer until the greens wilt and the chicken is warmed through, about 3 to 4 minutes.
5. Serve:
Place cooked rice noodles in each bowl. Ladle the hot soup over the noodles. Garnish with chopped cilantro and serve with lime wedges for an extra splash of freshness. Adjust seasoning with more fish sauce or lime juice if you like.
Can I Use Frozen Chicken for This Soup?
Yes, just make sure to fully thaw the chicken before cooking or shredding. You can thaw it overnight in the fridge or use the quick thaw method by placing it in a sealed bag submerged in cold water. Cook thoroughly before adding to the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and refrigerate it for up to 2 days. When reheating, warm it gently on the stove and add fresh lime juice or cilantro to brighten the flavors before serving.
What Can I Substitute for Lemongrass?
If you don’t have fresh lemongrass, lemongrass paste or dried lemongrass works fine. If neither is available, a bit of lemon zest can add some citrusy notes, though the flavor won’t be exactly the same.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stove to avoid curdling the coconut milk. For longer storage, freeze the soup without noodles and add fresh noodles when serving.