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Easy Thai chicken soup is shown in a bowl, highlighting the simple and flavorful ingredients of this comforting dish.

Thai Chicken Soup Magic

This Easy Simple Thai Chicken Soup is a comforting and incredibly delicious dish, perfect for chilly evenings or when craving exotic flavors. Packed with creamy coconut milk, fragrant ginger, spicy chili, and tangy lime, it offers a symphony of tastes that will dance on your tongue. Adjust the spice level, swap out veggies, and even use different proteins to customize this versatile soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1-2 tablespoons red curry paste
  • 4 cups low-sodium chicken broth
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice, plus more for serving
  • 1 teaspoon fish sauce optional
  • 1 teaspoon brown sugar
  • 1 cup sliced mushrooms
  • 1 red bell pepper, thinly sliced
  • 2 cups baby spinach
  • 4 ounces rice noodles
  • 2 tablespoons chopped fresh cilantro, for garnish
  • 2 green onions, sliced, for garnish
  • Lime wedges, for serving

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Ladle
  • Bowls for serving

Method
 

  1. Cut the chicken into bite-sized pieces.
  2. In a large pot or Dutch oven, heat the oil over medium heat.
  3. Add the ginger and garlic and sauté for about a minute, until fragrant. Be careful not to burn them!
  4. Stir in the red curry paste and cook for another minute, allowing it to bloom and release its flavors.
  5. Pour in the chicken broth and coconut milk. Bring to a simmer, then add the chicken, soy sauce (or tamari), lime juice, fish sauce (if using), and brown sugar.
  6. Simmer the soup for about 15-20 minutes, or until the chicken is cooked through.
  7. Add the mushrooms and bell pepper and cook for another 5 minutes, or until they are tender-crisp.
  8. Stir in the baby spinach and cook until wilted.
  9. Add the rice noodles and cook according to package directions. Be careful not to overcook them, or they will become mushy.
  10. Taste the soup and adjust the seasonings as needed. You might want to add more soy sauce for saltiness, lime juice for tanginess, or red curry paste for heat.
  11. Ladle the soup into bowls and garnish with fresh cilantro, green onions, and a squeeze of lime. Serve immediately and enjoy!

Notes

For richer flavor, use homemade chicken broth. If you don't have rice noodles, you can substitute with other types of noodles, such as egg noodles or ramen noodles. For a vegetarian version, replace the chicken with tofu or tempeh and use vegetable broth instead of chicken broth. Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. When reheating, add a splash of water or broth if the soup has thickened too much.