Simple Thai Chicken Soup is a gentle, fragrant bowl packed with tender chicken, fresh herbs, and a subtle kick of lime and chili. This soup combines comforting broth with bright flavors like lemongrass, ginger, and cilantro, making it both soothing and refreshing at the same time.
I love making this soup when I want something light yet satisfying, especially on cooler days or when I’m feeling a little under the weather. The blend of herbs and spices always lifts my mood, and it’s super easy to whip up using just a few ingredients you might already have at home.
My favorite way to serve this soup is with a squeeze of fresh lime and a sprinkle of chopped peanuts for a bit of crunch. I also like to add a handful of rice noodles to turn it into a heartier meal. It’s one of those recipes that feels like a warm hug in a bowl, perfect for sharing with family or sipping slowly on a quiet evening.
Key Ingredients & Substitutions
Coconut Milk: This adds creaminess and the classic Thai flavor. Use full-fat for rich texture, or light coconut milk if you prefer less fat. Canned coconut cream can also work but dilute it with a bit of water.
Lemongrass: Adds citrusy brightness. If you can’t find fresh, use 1 teaspoon dried lemongrass or a splash of lime zest to mimic the flavor.
Fish Sauce: It’s salty and umami-rich. If you’re vegetarian or allergic, use soy sauce or tamari; it won’t be exactly the same but still tasty.
Red Thai Chilies: They give a nice heat. You can adjust the amount or swap with red pepper flakes or mild chili if you want less spice.
How Do You Get the Perfect Balance of Flavors in Thai Chicken Soup?
Balancing sour, salty, spicy, and creamy is key. Here’s how I do it:
- Start with the broth and coconut milk to build a gentle base.
- Add fish sauce slowly—it’s easy to over-salt, so taste as you go.
- Mix in lime juice at the end to brighten flavors without overpowering.
- Taste before serving and adjust chilies if you want more heat.
- Remove lemongrass after simmering so its flavor is subtle, not bitter.
This step-by-step tasting ensures the soup feels fresh and well-rounded every time. I find that the simple addition of fresh herbs like cilantro and green onions right before serving really finishes the dish beautifully.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the broth and cooking all the ingredients evenly.
- Knife and cutting board – essential for chopping herbs, chicken, and vegetables safely and efficiently.
- Wooden spoon or ladle – makes stirring gentle so you don’t break up the chicken or veggies.
- Measuring spoons and cups – help you add the right amounts of fish sauce, lime juice, and spices for balanced flavor.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or firm tofu to make it pescatarian or vegetarian while keeping it protein-rich.
- Add baby corn or snap peas for a crunchier texture and a pop of color.
- Use kaffir lime leaves if you have them; they add a bright, citrusy aroma different from lemongrass.
- Mix in a tablespoon of red curry paste to deepen the spice and flavor if you enjoy a stronger kick.
Simple Thai Chicken Soup
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 red Thai chilies, sliced (adjust to taste)
- 1 stalk lemongrass, bruised and cut into pieces (optional)
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 chicken breasts, cut into bite-sized pieces
- 1 cup mushrooms, sliced (button or shiitake)
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- 1 tablespoon fish sauce
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Salt to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15 minutes to cook, making it perfect for a quick, flavorful meal in under half an hour.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the vegetable oil in a large pot over medium heat. Add minced garlic, grated ginger, sliced red chilies, and the lemongrass if you’re using it. Cook for 2-3 minutes until everything is fragrant and your kitchen smells amazing.
2. Add Liquids and Simmer:
Pour in the chicken broth and coconut milk. Bring the mixture to a gentle simmer, stirring occasionally to combine.
3. Cook the Chicken:
Add the bite-sized chicken pieces into the pot. Let it cook for about 5-7 minutes until the chicken is fully cooked and tender.
4. Add Vegetables:
Stir in the mushrooms and red bell peppers. Let the soup simmer for another 3-4 minutes so the vegetables soften but still keep their texture.
5. Final Seasoning:
Add fish sauce, fresh lime juice, and chopped green onions to the soup. Taste and add salt or more fish sauce if you want it saltier or more savory. Remove the lemongrass stalks before serving.
6. Serve and Garnish:
Ladle the soup into bowls and garnish each with fresh cilantro and a lime wedge on the side for an extra burst of flavor. Enjoy your warm, creamy, and fragrant Thai chicken soup!
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before cooking. This helps it cook evenly and prevents the broth from getting too cold while cooking.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving, adding a splash of broth or water if it’s too thick.
What Can I Substitute for Lemongrass?
If you don’t have lemongrass, try adding a little lime zest or a teaspoon of dried lemongrass powder. Both will provide a similar citrusy note.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, stir occasionally and add a bit of broth or coconut milk if it seems too thick to restore the creamy texture.
