Easiest Thai Chicken Soup
This Easy Thai Chicken Soup recipe delivers big flavor with minimal fuss, perfect for busy weeknights. It's a fragrant and creamy soup bursting with Thai spices, coconut milk, and tender chicken, customizable to your spice preference and available veggies.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Ladle
- Serving bowls
Ingredients
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, chopped
- 4 cups chicken broth
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 cup sliced mushrooms
- 1 cup chopped baby bok choy or spinach
- Fresh cilantro, for garnish
- Chopped green onions, for garnish
- Lime wedges, for garnish
- Red pepper flakes, for garnish
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat.
- Add the onion and cook until softened, about 5 minutes. The onions should become translucent and fragrant.
- Stir in the garlic and ginger and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Add the chicken pieces and cook until browned on all sides. It doesn't need to be cooked through at this point.
- Stir in the bell pepper and mushrooms and cook for another 3-5 minutes, until slightly softened.
- Pour in the chicken broth and coconut milk. Stir well to combine.
- Stir in the red curry paste, fish sauce, lime juice, and soy sauce. Bring the soup to a simmer.
- Reduce the heat and simmer for 15-20 minutes, or until the chicken is cooked through and the flavors have melded.
- Stir in the bok choy (or spinach) and cook until wilted, about 2 minutes.
- Taste the soup and adjust the seasonings as needed. You might want to add more lime juice for brightness, fish sauce for saltiness, or red curry paste for heat.
- Ladle the soup into bowls and garnish with fresh cilantro, chopped green onions, lime wedges, and red pepper flakes, if desired.
Notes
For a richer flavor, use chicken thighs instead of chicken breasts. Adjust the amount of red curry paste to control the spiciness. Don't skip the fish sauce, as it adds essential savory depth. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. If freezing, be aware that the coconut milk's texture might change slightly upon thawing. For a heartier soup, add rice noodles or glass noodles during the last 5 minutes of cooking. Feel free to add other vegetables like broccoli, carrots, or snow peas.