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A comforting bowl of Thai Chicken Soup, perfect for a flavorful and healthy meal.

Easy Thai Chicken Soup

This Thai Chicken Soup recipe delivers authentic Thai flavors with a balance of sweet, sour, salty, spicy, and creamy. It's easy to make at home and customizable to your preferred level of spice, resulting in a flavorful and satisfying soup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 stalk lemongrass, bruised
  • 4 cups chicken broth
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1-2 tablespoons red curry paste, or to taste
  • 1 red bell pepper, sliced
  • 1 cup sliced mushrooms
  • 1/2 cup chopped cilantro
  • 1/4 cup lime juice
  • Optional toppings: bean sprouts
  • Optional toppings: chopped peanuts
  • Optional toppings: sriracha

Equipment

  • Large pot
  • Dutch oven
  • Cutting board
  • Knife
  • Grater
  • Measuring spoons
  • Measuring cups
  • Ladle

Method
 

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
  2. Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant. Add the lemongrass and red curry paste and cook for 30 seconds, stirring constantly.
  3. Pour in the chicken broth and coconut milk. Bring to a simmer, then add the fish sauce, brown sugar, and cooked chicken.
  4. Add the bell pepper and mushrooms. Simmer for 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.
  5. Remove the lemongrass stalk. Stir in the cilantro and lime juice.
  6. Serve hot, garnished with bean sprouts, chopped peanuts, and sriracha, if desired.

Notes

Start with a small amount of red curry paste and taste as you go. Remember, you can always add more, but you can't take it away. Gently simmering the soup after adding the coconut milk prevents curdling. Use fresh ingredients whenever possible for the best flavor. Don't overcook the chicken; add it back to the soup after it has simmered for a while to prevent it from becoming dry and tough.