ULTIMATE EASY THAI SOUP
This Easy Thai Chicken Soup recipe delivers an authentic and flavorful Thai experience in under an hour. Bursting with spicy, sour, sweet, and savory notes, this customizable and healthy soup is perfect for a quick weeknight meal or a dinner party crowd-pleaser.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Garlic press (optional)
- Grater
- Measuring spoons
- Measuring cups
- Ladle
- Bowls for serving
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp oil coconut or vegetable
- 1 large onion, chopped
- 2-3 cloves garlic, minced
- 1- inch piece of ginger, peeled and grated
- 1-2 red chilies, finely chopped adjust to your spice preference
- 6-8 cups chicken broth
- 8 oz mushrooms, sliced
- 1 red bell pepper, sliced
- 2-3 tbsp fresh lime juice, or to taste
- 1 tbsp fish sauce, or to taste
- 1 tbsp soy sauce or tamari for gluten-free
- 1-2 tsp brown sugar
- 1-2 tbsp red curry paste
- Fresh cilantro and/or Thai basil, chopped
- Optional garnishes: Lime wedges, chili flakes, bean sprouts
Instructions
- Cut the chicken into bite-sized pieces.
- In a large pot or Dutch oven, heat oil over medium heat.
- Add the onion, garlic, ginger, and chilies. Cook, stirring occasionally, until the onion is softened and fragrant, about 5-7 minutes.
- Stir in the red curry paste and cook for another minute, stirring constantly.
- Pour in the chicken broth and coconut milk. Bring to a simmer.
- Add the chicken pieces to the pot. Simmer until the chicken is cooked through, about 8-10 minutes. The chicken should be tender and no longer pink inside.
- Add the mushrooms, bell pepper, bamboo shoots, and water chestnuts to the pot. Simmer until the vegetables are tender-crisp, about 5-7 minutes.
- Stir in the lime juice, fish sauce, soy sauce, and brown sugar. Taste and adjust the seasoning as needed.
- Stir in the fresh cilantro and/or Thai basil.
- Ladle the soup into bowls and garnish with lime wedges, chili flakes, and bean sprouts, if desired. Enjoy immediately!
Notes
Taste the soup as you go and adjust the seasoning to your preference. Fresh lime juice is essential for the best flavor. For a vegetarian/vegan option, substitute the chicken with tofu or tempeh, use vegetable broth instead of chicken broth, and replace the fish sauce with soy sauce or tamari. Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.