Simple Thai Chicken Soup is a light and comforting dish packed with fresh flavors like lemongrass, ginger, and a little kick of chili. Tender chicken pieces swim in a clear broth that’s brightened with lime juice and fresh herbs, making it both soothing and exciting at the same time.
I love making this soup when I want something quick but still full of flavor. The great thing is you don’t need tons of ingredients or complicated steps; it’s pretty forgiving but still tastes like something you’d order at a good Thai spot. Adding a handful of fresh cilantro or basil on top always makes it feel a little extra special.
My favorite way to enjoy this soup is with a side of jasmine rice or some crispy spring rolls. It’s perfect for cozy nights when you want to feel warm but not weighed down. Plus, it’s a great way to sneak in some veggies while still satisfying that craving for something tasty and fresh.
Key Ingredients & Substitutions
Lemongrass: This adds a fresh, citrusy aroma. If you can’t find it, lime zest or lemon balm can bring a similar brightness. I often skip it if fresh lemongrass isn’t handy, and the soup still tastes great.
Fish Sauce: It gives the soup its salty, umami taste. For a vegetarian option, try soy sauce or tamari. I use less fish sauce when I’m sensitive to strong flavors.
Coconut Milk: Provides creaminess and balances spice. Full-fat coconut milk works best, but light coconut milk is fine if you want a lighter soup. I like the richness full-fat brings.
Rice Noodles: These make the soup filling. Any thin rice noodles or even glass noodles work well. Cook them separately to avoid sogginess, and add just before serving.
How Do You Build Layers of Flavor in This Soup?
The secret is in the sauté step at the start. Sautéing onion, garlic, ginger, chili, and lemongrass softens them and releases their aromas. Here’s what I do:
- Heat oil on medium, add aromatics, briefly stir until fragrant, about 2-3 minutes.
- Don’t rush this step—it’s the base of your soup’s flavor.
- Simmer the broth with these aromatics for 10 minutes to deepen the taste.
- Remove lemongrass so it doesn’t overpower the soup.
This process helps balance the fresh, spicy, and creamy elements for a deliciously harmonious bowl.
Equipment You’ll Need
- Large pot – perfect for simmering the broth and cooking the soup all in one place.
- Sharp knife – makes slicing onion, chili, and chicken easier and safer.
- Cutting board – gives you a clean surface to prep your ingredients.
- Wooden spoon or ladle – helps stir the soup and serve it nicely.
- Measuring spoons and cups – for getting your fish sauce, lime juice, and spices just right.
- Strainer (optional) – handy to rinse rice noodles or remove lemongrass pieces before serving.
Flavor Variations & Add-Ins
- Swap chicken with shrimp or tofu for a different protein that cooks quickly and soaks up flavors well.
- Add mushrooms like shiitake or oyster for a meaty texture and earthy taste.
- Include fresh basil or mint instead of cilantro for a different herbal twist.
- Spice it up with extra sliced chilies or a dash of chili oil if you like it hotter.
How to Make Simple Thai Chicken Soup
Ingredients You’ll Need:
Soup Base:
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 1 stalk lemongrass, smashed and cut into pieces (optional)
- 1 fresh red chili, sliced (adjust to taste)
- 4 cups chicken broth
- 1 cup coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (plus lime wedges for serving)
- 1 teaspoon sugar
- Salt and pepper to taste
Main Ingredients:
- 1 large chicken breast or thigh, cooked and shredded
- 1 cup rice noodles, cooked according to package instructions
- 1 cup fresh spinach or bok choy leaves
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep, 15 minutes cooking time, and immediate serving. Total time needed is around 25 minutes, making it a quick and satisfying meal.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the vegetable oil in a large pot over medium heat. Add the sliced onion, minced garlic, ginger, lemongrass, and red chili. Stir and sauté for 2-3 minutes until you smell the fragrant aromas and the onion softens.
2. Simmer the Broth:
Pour in the chicken broth and bring it to a gentle simmer. Let it cook for about 10 minutes so the flavors from the aromatics infuse the broth.
3. Add Coconut Milk and Seasoning:
Remove the lemongrass stalk pieces from the pot. Stir in the coconut milk, fish sauce, lime juice, and sugar. Taste the soup and add salt and pepper as needed to balance the flavors.
4. Add Chicken and Greens:
Add the shredded cooked chicken to the pot and warm it through. Then add the spinach or bok choy leaves, letting them wilt gently in the hot soup.
5. Serve with Noodles and Garnish:
Divide the cooked rice noodles into bowls. Ladle the hot soup with chicken and greens over the noodles. Finish by garnishing with chopped fresh cilantro and serve with lime wedges for an extra zing.
Enjoy your warm, comforting bowl of Simple Thai Chicken Soup that balances spicy, creamy, and tangy flavors effortlessly!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure it’s fully thawed before cooking. Thaw in the fridge overnight or use the cold water method for quicker thawing. Cook and shred the chicken before adding it to the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and refrigerate it for up to 2 days. Reheat gently on the stove, adding a splash of broth or coconut milk if it’s too thick after chilling.
What’s a Good Substitute for Lemongrass?
If you don’t have lemongrass, try using lime zest or lemon balm leaves to add a similar citrusy note. Skipping it is also fine—it just won’t have that extra layer of flavor.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove and stir occasionally to prevent separation, especially because of the coconut milk.