This Easy Thai Chicken Soup is warm, tasty, and full of bright flavors. Made with tender chicken, veggies, and a hint of coconut milk, it’s perfect for a cozy meal!
I love how quick this soup comes together. Just toss everything in a pot and let it simmer. It’s like a warm hug in a bowl, and who doesn’t want that? 😊
Key Ingredients & Substitutions
Curry Paste: Red Thai curry paste adds that signature flavor. If you’re sensitive to spice, use less or switch to green curry paste for a milder taste. Personally, I love adding a little more paste for a more robust flavor!
Coconut Milk: This makes the soup creamy and rich. If you’re looking for a lighter option, use light coconut milk or unsweetened almond milk. Just remember that it will change the consistency a bit.
Chicken: Boneless, skinless chicken breasts are easy to cook and shred. For a quicker option, rotisserie chicken works well too. Just add it at the end to warm through!
Mushrooms and Bell Pepper: These veggies are optional but add good texture. You can add zucchini or spinach instead, depending on what you have on hand!
Lemongrass & Kaffir Lime Leaves: These give an authentic Thai flavor, but if you can’t find them, don’t worry. A splash of lime juice and a dash of zest can help brighten the soup!
How Do I Make Sure My Chicken Is Tender and Juicy?
To ensure your chicken is perfectly cooked, add it whole to the pot and let it simmer gently. This keeps it moist. Overcooking can make it tough, so aim for an internal temperature of 165°F.
- Sauté the aromatics (onion, garlic, ginger) first to build flavor.
- Simmer on low; this allows the chicken to cook through without drying out.
- Shred the chicken after cooking; let it soak in the broth for extra flavor before serving.
This way, your chicken will be tender and full of flavor, making every bowl delicious!
Easy Thai Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1-2 tablespoons red Thai curry paste (adjust to taste)
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 boneless, skinless chicken breasts
- 1 cup mushrooms, sliced (optional)
- 1 red bell pepper, thinly sliced (optional)
- 1-2 green onions, thinly sliced
- 1 stalk lemongrass, bruised and cut into pieces (optional)
- 1-2 kaffir lime leaves (optional)
- Juice of 1 lime
- 1-2 teaspoons fish sauce (to taste)
- 1 teaspoon brown sugar
- Fresh cilantro, chopped for garnish
- Fresh lime wedges, for serving
- Sliced fresh chili or jalapeño (optional, for heat)
How Much Time Will You Need?
This delicious soup takes about 30 minutes to prepare and cook. With just a little chopping and simmering, you can have a warming bowl of Thai chicken soup ready to enjoy in no time!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and minced ginger. Sauté everything for about 2-3 minutes until the mixture is fragrant and the onion becomes translucent. This step really brings out the flavors!
2. Add the Curry Paste:
Stir in the red Thai curry paste, cooking for another minute. This helps release the wonderful flavors and aromas of the curry, making your kitchen smell amazing!
3. Combine the Liquids:
Pour in the chicken broth and coconut milk. Stir everything together to combine and make a lovely, creamy base for your soup.
4. Add the Chicken and Veggies:
Add the whole chicken breasts to the pot along with any sliced mushrooms, bell pepper, lemongrass stalk, and kaffir lime leaves if you’re using them. These additions enrich the soup with wonderful flavors.
5. Simmer:
Bring the soup to a gentle boil, then reduce the heat to let it simmer uncovered for about 15-20 minutes. You’re looking for the chicken to be fully cooked (165°F is ideal). The smells will be irresistible!
6. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the pot. Use two forks to shred the chicken into bite-sized pieces and return the shredded chicken back into the soup.
7. Add Final Touches:
Stir in the lime juice, fish sauce, and brown sugar. Taste your soup and adjust the seasoning if needed—a little more fish sauce or lime juice can go a long way in enhancing the flavors!
8. Remove Aromatics:
If you added lemongrass stalks or kaffir lime leaves, this is the time to remove and discard them. They’ve done their job adding flavor!
9. Garnish and Serve:
Ladle the hot soup into bowls. Garnish with fresh cilantro and green onions. Feel free to add sliced fresh chili or jalapeño for some heat if you like!
10. Enjoy!
Serve your Easy Thai Chicken Soup hot, with fresh lime wedges on the side. You’re all set for a comforting meal that’s sure to warm your heart!
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Can I Use a Different Type of Protein?
Absolutely! You can substitute the chicken with shrimp, tofu, or even mushrooms for a vegetarian option. Just adjust the cooking time accordingly, as shrimp cooks much faster than chicken!
What If I Can’t Find Some Ingredients?
No problem! If you can’t find lemongrass or kaffir lime leaves, try using a mix of lime zest and juice for a similar citrus flavor. You can also swap red Thai curry paste with green curry paste for a different but tasty spin.
How Can I Make This Soup Spicier?
If you enjoy a spicy kick, consider adding sliced fresh chili or jalapeños to the pot. You can also increase the amount of red Thai curry paste based on your heat preference!
Can I Make This Soup Ahead of Time?
Yes, you can make the soup ahead of time! Just store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving, and remember to add fresh herbs for that fresh flavor!
