This Thai Chicken Soup Recipe is warm, aromatic, and brimming with authentic flavors. Imagine tender chicken simmered in a creamy coconut broth infused with lemongrass, ginger, garlic, and lime. Each spoonful is a balance of savory, tangy, and slightly spicy flavors that make Thai cuisine so irresistible. Unlike heavy soups, this dish feels light yet filling—perfect for cozy nights or when you need a nourishing bowl of comfort. Whether you’re new to Thai cooking or already a fan, this recipe brings restaurant-quality taste to your home kitchen in under an hour.
Why You’ll Love This Recipe
- Fresh herbs and spices – Lemongrass, lime, and cilantro make this recipe vibrant and refreshing.
- Creamy coconut milk base – A rich, silky broth defines this authentic soup recipe.
- One-pot Thai Chicken Soup Recipe – Easy prep, minimal cleanup, and maximum flavor.
- Customizable spice level – You control how mild or bold your recipe turns out.
Ingredients
Here’s what you’ll need to make this Thai Chicken Soup Recipe:
For the Soup Base
- 2 tablespoons coconut oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, trimmed and smashed
- 2 tablespoons Thai red curry paste
For the Broth
- 4 cups chicken broth
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce or tamari
- Juice of 1 lime
For the Protein & Veggies
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 cup mushrooms, sliced
- 1 red bell pepper, julienned
- 1 carrot, thinly sliced
- 1–2 Thai chilies (optional, for spice)
For Garnish
- Fresh cilantro leaves
- Lime wedges
- Sliced green onions
Step-by-Step Instructions
Step 1: Build the Flavor Base
Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook for 2–3 minutes until fragrant. Stir in lemongrass and Thai curry paste, cooking briefly to release the aromas. This step ensures your Thai Chicken Soup Recipe starts with bold flavors.
Step 2: Make the Broth
Pour in chicken broth and coconut milk. Add fish sauce and soy sauce. Stir to combine, then bring the mixture to a gentle simmer. The creamy broth is what makes this recipe so comforting.
Step 3: Cook the Chicken & Veggies
Add chicken slices and simmer for about 8–10 minutes until the chicken is cooked through. Stir in mushrooms, bell pepper, carrot, and chilies. Cook for another 5 minutes until the vegetables are tender but crisp.
Step 4: Finish with Lime
Remove lemongrass stalk. Squeeze in fresh lime juice to brighten the soup. Taste and adjust seasoning—add more fish sauce for saltiness, lime for tang, or curry paste for extra spice.
Step 5: Serve & Garnish
Ladle hot soup into bowls. Top with cilantro, green onions, and lime wedges. Your homemade Thai Chicken Soup Recipe is ready to enjoy.
Variations & Tips
- Protein Swap – This soup recipe works beautifully with shrimp, tofu, or even thinly sliced beef instead of chicken.
- Make it Creamier – Add an extra half can of coconut milk to make your Thai Chicken Soup Recipe thicker and richer.
- Veggie Options – Enhance this recipe with baby corn, snap peas, or zucchini for extra crunch and color.
- Low-Carb Version – For a lighter option, skip the rice and enjoy your Thai Chicken Soup Recipe with cauliflower rice or zucchini noodles.
- Spice Control – Adjust the heat in your recipe with chili flakes, Sriracha, or Thai bird’s eye chilies—or keep it mild for a gentler flavor.
Storage & Reheating
- Refrigerator: Store leftovers of this Thai Chicken Soup Recipe in an airtight container for up to 3 days.
- Freezer: Freeze cooled soup for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm gently on the stove over medium heat. Add a splash of broth or coconut milk if needed.
Thai Chicken Soup Recipe Card
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Recipes Links
FAQs
What’s the secret to a flavorful Thai broth?
The depth of flavor in a Thai Chicken Soup Recipe comes from aromatics like lemongrass, ginger, garlic, and Thai curry paste. Simmering them in coconut milk and broth allows the flavors to fully develop.
What is the most popular Thai soup?
Tom Yum and Tom Kha Gai are two of the most famous Thai soups. This recipe is inspired by Tom Kha Gai, which combines chicken, coconut milk, and lemongrass.
How to make Thai curry chicken soup?
Simply simmer chicken with coconut milk, Thai curry paste, broth, and fresh vegetables. The curry paste provides spice and richness, while lime and herbs balance the flavors. This soup recipe follows that same principle.
What makes Thai soup taste so unique?
The secret lies in balancing the four flavor pillars: salty (fish sauce), sweet (coconut milk), sour (lime juice), and spicy (chili). That balance is what gives a Thai Chicken Soup Recipe its unforgettable taste.
Conclusion
This Thai Chicken Soup Recipe is more than just a cozy meal—it’s a flavorful journey filled with bold spices, creamy coconut broth, and fresh herbs. It’s simple to prepare, easy to customize, and guaranteed to impress at the dinner table. If you enjoyed this recipe, don’t forget to share it on Pinterest, spread the love on Tumblr, join the conversation on X (Twitter), or read more food inspiration on our Medium page. Your support helps us bring more delicious recipes straight to your kitchen!
Meet Emily Culino
Hi, I’m Emily Culino, a passionate home cook who loves transforming classic dishes into comforting meals that bring people together. Today, I created this Thai Chicken Soup Recipe to capture the vibrant, aromatic flavors of Thai cuisine in a warm, cozy soup that’s perfect for any season.
Table of Contents
Thai Chicken Soup
Equipment
- large pot
- cutting board
- chef’s knife
- wooden spoon
- ladle
- bowls for serving
Ingredients
- 2 tbsp coconut oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 stalk lemongrass, trimmed and smashed
- 2 tbsp Thai red curry paste
- 4 cups chicken broth
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp fish sauce
- 1 tbsp soy sauce or tamari
- 1 lime, juiced
- 1 lb boneless skinless chicken breasts, thinly sliced
- 1 cup mushrooms, sliced
- 1 red bell pepper, julienned
- 1 carrot, thinly sliced
- 1–2 Thai chilies (optional)
- fresh cilantro leaves, for garnish
- lime wedges, for garnish
- sliced green onions, for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook for 2–3 minutes until fragrant. Stir in lemongrass and Thai curry paste, cooking briefly to release the aromas.
- Pour in chicken broth and coconut milk. Add fish sauce and soy sauce. Stir to combine, then bring the mixture to a gentle simmer.
- Add chicken slices and simmer for 8–10 minutes until cooked through. Stir in mushrooms, bell pepper, carrot, and chilies. Cook for another 5 minutes until vegetables are tender but crisp.
- Remove lemongrass stalk. Squeeze in lime juice and adjust seasoning to taste.
- Ladle hot soup into bowls. Garnish with cilantro, green onions, and lime wedges.