Simple Thai Chicken Soup is a light and flavorful dish that combines tender chicken pieces with fresh herbs, a touch of coconut milk, and a gentle kick of lime and chili. It’s a lovely mix of comforting warmth and bright, zesty flavors that’s easy to make and satisfying to eat.
I love making this soup when I want something quick but still packed with flavor. The best part is how easy it is to adjust the heat and sourness to your liking—adding more lime or chili to make it just right for you. I usually use fresh cilantro and a squeeze of lime right before serving to keep it fresh and vibrant.
My favorite way to enjoy this soup is with a side of jasmine rice or some crusty bread to soak up the tasty broth. It feels cozy and light at the same time, perfect for any time you need a little pick-me-up. Plus, it always reminds me of sharing simple meals with friends, full of warmth and good conversation.
Key Ingredients & Substitutions
Chicken breast: Thin slices cook quickly and stay tender. You can swap for chicken thighs if you prefer juicier meat.
Red curry paste: It gives the soup its spicy, rich flavor. If you want less heat, start with 1 tablespoon or use mild curry paste.
Coconut milk: Adds creaminess and balances the spice. Use light coconut milk for fewer calories, but avoid watery canned milk for best taste.
Fish sauce: This is key for salty, umami depth. You can substitute with soy sauce for a vegetarian option.
Rice noodles: They are traditional here, but you can use any thin noodles or omit them if you prefer a lighter soup.
How Can I Perfectly Balance the Flavors?
Thai soup flavors balance salty, sour, sweet, and spicy. To get this right:
- Add fish sauce for saltiness – start small and adjust.
- Squeeze in fresh lime juice last to lift brightness.
- Mix in brown sugar gently to round out heat and salt.
- Taste often and tweak as you go – every brand of curry paste is different.
Adjust chili amount to your heat comfort. The fresh herbs on top also add fresh flavor and color just before serving.
Equipment You’ll Need
- Large pot – perfect for simmering the soup and cooking noodles all in one place.
- Sharp knife – helps you slice the chicken and chop veggies quickly and safely.
- Wooden spoon – great for stirring the curry paste without scratching your pot.
- Measuring spoons – to get your seasonings and sauces just right.
- Ladle – makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu for a seafood or vegetarian option that still soaks up the flavors well.
- Add mushrooms like shiitake or button for earthiness and extra texture.
- Use lime zest in addition to juice for a stronger citrus punch.
- Toss in fresh baby spinach or bok choy near the end for added greens and vitamins.
Simple Thai Chicken Soup
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1-2 red chili peppers, sliced (adjust to taste)
- 1 pound boneless, skinless chicken breast, thinly sliced
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 8 oz rice noodles
- 1 cup green beans, chopped
- Juice of 1 lime
- Fresh Thai basil leaves, for garnish
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Sliced green onions, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to cook. So, in about 30 minutes, you’ll have a warm, flavorful bowl of Thai chicken soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, grated ginger, and sliced red chili peppers. Cook and stir for about 1-2 minutes until you can smell their wonderful aroma.
2. Cook the Chicken:
Add the thinly sliced chicken breast to the pot. Stir and cook for 3-4 minutes until the chicken is mostly cooked through and no longer pink on the outside.
3. Add Curry Paste and Liquids:
Stir in the red curry paste and cook it with the chicken for another minute. Then, pour in the chicken broth and coconut milk. Stir everything well and bring the soup to a gentle simmer.
4. Season and Add Veggies:
Mix in the fish sauce and brown sugar. Taste the broth and adjust if you want it saltier or sweeter. Now add the rice noodles and chopped green beans. Let everything simmer for about 5-7 minutes, until the noodles are tender and the green beans are just cooked.
5. Finish and Serve:
Turn off the heat and stir in the fresh lime juice. Scoop the soup into bowls, then top with fresh Thai basil leaves, chopped cilantro, sliced green onions, and lime wedges. Serve hot, and enjoy your delicious Thai chicken soup!
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken, but make sure to thaw it fully in the fridge overnight before cooking. This helps the chicken cook evenly and keeps the texture tender.
What Can I Substitute for Rice Noodles?
If you don’t have rice noodles, you can use glass noodles, shirataki noodles, or even cooked spaghetti as a substitute. Just adjust the cooking time accordingly so the noodles don’t overcook.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or microwave, and add a splash of broth or water if it’s too thick.
Can I Make This Soup Spicier or Milder?
Absolutely! Adjust the amount of red chili peppers and red curry paste to your heat preference. Remove the seeds from chilies for less heat, or add extra chili if you like it spicy.
