Easy Thai Chicken Soup
This Easy Thai Chicken Soup recipe delivers a creamy, fragrant, and slightly spicy bowl of comfort. Made with coconut milk, tender chicken, and aromatic vegetables, it's surprisingly simple to recreate authentic Thai flavors in your own kitchen, even on a busy weeknight.
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Grater
- Measuring spoons
- Measuring cups
- Ladle
- Bowls
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 inch ginger, peeled and grated
- 1 red bell pepper, seeded and chopped
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons fish sauce or soy sauce
- 1 tablespoon lime juice, plus more to taste
- 1 teaspoon brown sugar or honey
- ½ teaspoon red pepper flakes optional
- Salt to taste
- Pepper to taste
- Fresh cilantro, chopped for garnish
- Fresh basil, chopped for garnish
- Lime wedges for garnish
- Green onions, sliced for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Stir in the chopped red bell pepper and cook for 2-3 minutes.
- Pour in the chicken broth and coconut milk. Stir well to combine.
- Add the bite-sized chicken pieces.
- Bring the soup to a simmer and cook until the chicken is cooked through, about 10-12 minutes. Make sure the chicken reaches an internal temperature of 165°F (74°C).
- Stir in the fish sauce (or soy sauce), lime juice, brown sugar, and red pepper flakes (if using).
- Season with salt and pepper to taste.
- Simmer for another 5 minutes to allow the flavors to meld. Taste and adjust seasonings as needed.
- Ladle the soup into bowls.
- Garnish with fresh cilantro, fresh basil, lime wedges, and green onions (if desired).
- Serve immediately and enjoy!
Notes
Adjust the amount of red pepper flakes to your liking. For a vegetarian option, use soy sauce instead of fish sauce. Other vegetables like mushrooms, bok choy, or snow peas can be added. This soup can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 2 months. For an extra layer of flavor, add the zest of one lemon along with the juice. For a Turmeric Ginger Chicken Soup, add 1 teaspoon of ground turmeric along with the ginger and garlic.