Simple Thai Chicken Soup Creation is a light and flavorful soup that mixes tender chicken pieces with fresh herbs like cilantro and lime, and a gentle kick of spice. It’s all about bright, zesty flavors combined with soothing broth, making it both comforting and refreshing at the same time.
I love how easy this soup comes together, especially when you want something quick that still tastes special. A splash of coconut milk adds a creamy touch without feeling heavy, and the garlic and ginger bring warmth that makes the soup feel like a gentle hug on cooler days.
My favorite way to enjoy this soup is with a side of steamed jasmine rice or some warm crusty bread to soak up every bit of the delicious broth. It’s one of those meals that feels fancy but really just takes a handful of simple ingredients and a little patience to get just right.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for tenderness, but breasts work well too. If you want a vegetarian version, firm tofu is a great swap.
Coconut Milk: This adds creaminess and a subtle sweetness. Use full-fat for richness or light coconut milk for fewer calories.
Red Thai Curry Paste: This is the heart of the flavor. If you can’t find it, try a mild curry paste or even a mixture of chili flakes and a bit of paprika.
Fish Sauce: This brings savory depth. For a vegetarian option, use soy sauce or tamari instead.
Vegetables: Mushrooms, bell peppers, and greens like kale or spinach add texture and freshness. Feel free to swap in whatever veggies you have on hand.
How Do I Make Sure The Chicken Stays Tender and Juicy?
Cooking chicken in soup can dry it out if you’re not careful. Here’s how I keep it juicy:
- Add the chicken pieces when the broth is gently simmering, not boiling.
- Simmer just long enough for the chicken to turn opaque and reach an internal temperature of 165°F (75°C), usually about 10-12 minutes.
- Avoid overcooking by stirring gently and keeping the heat moderate.
Following these steps will give you tender, flavorful chicken every time in your soup.
Equipment You’ll Need
- Large pot or deep skillet – perfect for cooking all the ingredients together without spills.
- Sharp knife – makes chopping chicken and veggies quick and safe.
- Cutting board – keeps your workspace clean and organized.
- Ladle – helps serve the soup easily without mess.
- Measuring spoons and cups – for accurate seasoning and broth amounts.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or firm tofu to change up protein and suit your taste.
- Try adding sliced bamboo shoots or baby corn for extra crunch and texture.
- Use green curry paste instead of red for a milder, herbal flavor.
- Add chopped fresh basil or mint on top for a fresh twist just before serving.
Simple Thai Chicken Soup
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 cup mushrooms, halved or quartered (e.g., cremini or button mushrooms)
- 1 red bell pepper, sliced
- 2 cups kale or spinach, roughly chopped
- 3 green onions (scallions), sliced thinly, plus extra for garnish
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and minced
- 1-2 tablespoons red Thai curry paste (adjust to taste)
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice (for serving)
- 1 tablespoon vegetable oil
How Much Time Will You Need?
This Thai chicken soup takes about 10 minutes to prepare and 15 minutes to cook. A total of roughly 25 minutes from start to finish makes it a quick, easy, and delicious meal to enjoy any day of the week.
Step-by-Step Instructions:
1. Sauté Aromatics:
Heat the vegetable oil in a large pot or deep skillet over medium heat. Add the minced garlic and ginger and sauté for about 1 minute until fragrant.
2. Add Curry Paste:
Stir in the red Thai curry paste and cook for another 1-2 minutes, stirring frequently to release the deep flavors.
3. Pour in Liquids and Simmer:
Add the chicken broth and coconut milk, stirring to combine everything. Bring the mixture to a gentle simmer.
4. Cook Chicken and Veggies:
Add the chicken pieces, mushrooms, and sliced red bell pepper. Let the soup simmer for about 10-12 minutes, or until the chicken is fully cooked and the vegetables are tender.
5. Season and Add Greens:
Stir in fish sauce, brown sugar, and lime juice. Taste and adjust seasoning if needed. Add the chopped kale or spinach and green onions, cooking for another 2-3 minutes until the greens are just wilted.
6. Serve:
Ladle the hot soup into bowls over a scoop of cooked jasmine rice. Garnish with extra sliced green onions and fresh cilantro for a vibrant finish.
Enjoy!
This comforting and flavorful Simple Thai Chicken Soup is now ready to delight your taste buds!
Can I Use Frozen Chicken in This Soup?
Yes, you can! Just be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. This helps the chicken cook evenly and stay tender.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid breaking the coconut milk separation. Add fresh lime juice and herbs before serving to brighten the flavors.
What Can I Substitute for Fish Sauce?
If you don’t have fish sauce or prefer a vegetarian option, soy sauce or tamari works well. Just use slightly less since they are saltier—start with half a tablespoon and adjust to taste.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or microwave, stirring occasionally to maintain a creamy texture and even heat.