Simple Thai Chicken Soup Recipe is a soothing bowl full of gentle, fresh flavors. It combines tender chicken pieces with fragrant ingredients like lemongrass, ginger, and lime, all swimming in a light, clear broth. The soup has just enough spice and a touch of creamy coconut milk to make it comforting without being heavy.
I love making this soup when I want something that feels both refreshing and cozy at the same time. It’s one of those easy meals that comes together quickly, and I appreciate how the herbs and lime brighten it up. Adding fresh cilantro and a squeeze of lime at the end always makes it feel like a little celebration in a bowl.
My favorite way to enjoy this Thai chicken soup is with a side of steamed jasmine rice or some crunchy toasted bread for dipping. It’s perfect for any time of year but especially nice on days when I want something light yet satisfying. This soup is a great reminder of how simple ingredients can come together to make something really special and delicious.
Key Ingredients & Substitutions
Red Curry Paste: This is the heart of the soup’s flavor. If you can’t find red curry paste, you can use massaman or panang curry paste for a slightly different taste. Make sure it’s fresh for the best aroma.
Coconut Milk: It adds creaminess and balances spice. Full-fat works best, but light coconut milk is fine if you want fewer calories. Avoid coconut cream, which is too thick for this soup.
Chicken: I like using breast meat for tenderness, but thighs work too and stay juicy. For a quicker option, shredded rotisserie chicken is a handy substitute.
Fish Sauce: This adds authentic saltiness with umami depth. For a vegetarian version, swap it with soy sauce or tamari, but it will taste less traditional.
Lime Juice: Fresh lime juice brightens the soup—don’t skip it! If fresh isn’t available, bottled lime juice works, but use less as it is more concentrated.
How Do You Make the Soup Balance Creamy, Spicy, and Tangy Flavors?
This soup’s magic is in combining different flavors: creaminess from coconut milk, heat from curry paste, saltiness from fish sauce, and tanginess from lime juice. To get it right:
- Add curry paste first and sauté it to unlock its flavors before adding liquids.
- Simmer gently when the broth and coconut milk are added, so the flavors mix well without breaking the coconut milk.
- Season with fish sauce and brown sugar to balance salty and sweet notes.
- Add lime juice last to keep its fresh brightness vibrant.
Adjust seasonings bit by bit. Taste often! This way you won’t miss the gentle harmony that makes Thai soups so satisfying.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup evenly and holding all ingredients comfortably.
- Wooden spoon or heat-resistant spatula – great for stirring the curry paste without scratching your pot.
- Sharp knife – makes slicing chicken and chopping veggies quick and easy.
- Cutting board – gives you a safe, clean surface for prepping ingredients.
- Measuring spoons and cups – help you get the seasoning just right.
Flavor Variations & Add-Ins
- Swap chicken with shrimp or firm tofu to keep it light and suit different diets.
- Add mushrooms like shiitake or button for a deeper umami taste and texture.
- Use spinach or bok choy instead of green beans for a softer, leafy green option.
- Stir in a handful of fresh Thai basil or mint at the end for a fragrant twist.
Simple Thai Chicken Soup Recipe
Ingredients You’ll Need:
- 2 tablespoons vegetable oil
- 1 tablespoon red curry paste
- 1 can (14 oz) coconut milk
- 4 cups chicken broth (preferably low sodium)
- 2 boneless, skinless chicken breasts, thinly sliced or shredded
- 1 cup green beans, chopped
- 1 cup cooked rice noodles
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 to 2 teaspoons lime juice (to taste)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1-inch piece of ginger, minced or grated
- 1/4 cup fresh cilantro or Thai basil, chopped (for garnish)
- Optional: sliced green onions for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook. In just 30 minutes total, you’ll have a delicious bowl of warming Thai chicken soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Curry Paste and Aromatics
Heat the vegetable oil in a large pot over medium heat. Add the red curry paste and stir constantly for about 1 minute until you smell the fragrant spices. Next, add the minced garlic, ginger, and chopped onion. Sauté everything together for 2 to 3 minutes until the onions soften and become translucent.
2. Add Coconut Milk and Broth
Pour in the coconut milk and chicken broth, stirring well to combine with the curry paste mixture. Bring this to a gentle boil, then lower the heat to simmer gently.
3. Cook the Chicken and Vegetables
Add the thinly sliced or shredded chicken breasts to the pot. Let it cook for 7 to 10 minutes until the chicken is fully cooked through. Then stir in the chopped green beans and cook for another 3 to 4 minutes until they are tender but still crisp.
4. Season and Finish
Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust these to your liking for the perfect balance of salty, sweet, and tangy flavors. Finally, add the cooked rice noodles just before serving to warm them through without overcooking.
5. Serve and Garnish
Ladle the soup into bowls and sprinkle with fresh cilantro or Thai basil and sliced green onions, if you like. Serve hot with lime wedges on the side for an extra burst of citrus freshness.
Enjoy your comforting and flavorful Thai chicken soup!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or submerge it in a sealed bag in cold water for quicker thawing. Pat dry to avoid watering down the soup.
How Can I Make This Soup Spicier or Milder?
For more heat, add extra red curry paste or a few slices of fresh chili while cooking. To mellow the spice, start with less curry paste and adjust gradually. Coconut milk also helps balance the heat.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in the refrigerator. Reheat gently on the stove, adding a splash of broth or water if it thickens. Add noodles just before serving.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave, stirring occasionally to heat evenly. Add fresh herbs and lime juice after reheating for freshness.
