If you love bold flavors and comforting bowls, this Thai Chicken Soup is going to be your new go-to. Creamy coconut milk meets tender chicken, tangy lime, spicy chili paste, and fresh herbs in this mouthwatering soup inspired by Thai cuisine.
It’s the perfect mix of comforting and exciting. Warm, slightly spicy, rich, and still light, this soup is fast to make and delivers restaurant-quality flavor in under an hour. Whether you’re feeling under the weather or just want something cozy and different, this soup checks every box.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, sliced thin
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon fish sauce (or soy sauce)
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1 cup sliced mushrooms (shiitake or button)
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach or bok choy
- Salt and pepper, to taste
- Fresh cilantro, lime wedges, and sliced green onions for garnish
- Optional: cooked rice or rice noodles for serving
Preparation
Step 1: Sauté Aromatics
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3 minutes. Add garlic and ginger and cook for 1 more minute until fragrant.
Step 2: Add Curry Paste & Chicken
- Stir in the red curry paste and cook for 30 seconds to release the flavor. Add chicken slices and sauté for 2–3 minutes until lightly browned.
Step 3: Add Broth and Simmer
- Pour in chicken broth and bring to a simmer. Cook for 10 minutes until the chicken is nearly cooked through.
Step 4: Coconut Milk & Flavor Boosters
- Add coconut milk, fish sauce, brown sugar, and lime juice. Stir and bring back to a gentle simmer.
Step 5: Add Veggies & Finish
- Add mushrooms, bell pepper, and spinach or bok choy. Simmer for 5–8 more minutes until veggies are tender and chicken is fully cooked.
Step 6: Serve
- Taste and adjust seasoning with salt or more lime juice. Ladle into bowls and garnish with cilantro, green onions, and extra lime wedges. Serve alone or over rice or noodles.
Variation
- Add rice noodles or cooked rice for a heartier meal
- Use tofu and vegetable broth for a vegetarian version
- Stir in a spoonful of peanut butter for a creamy twist
- Add Thai chilies or sriracha for heat
- Try sweet potato cubes for extra richness and nutrition
Cooking Note
Use full-fat coconut milk for the best flavor and texture. Simmer gently after adding the coconut milk—avoid boiling hard to prevent separation.
Serving Suggestions
- Serve over jasmine rice or rice noodles
- Pair with Thai spring rolls or a cucumber salad
- Top with crushed peanuts for extra texture
- Add fresh basil or mint for brightness
Tips
- Thinly slice chicken for quicker cooking
- Always use fresh lime juice, not bottled
- Add spinach at the end to keep it vibrant
- Double the batch—it tastes even better the next day
- Store in fridge up to 4 days or freeze (without greens) for up to 2 months
Time Overview
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Nutritional Info (Per Serving – Approx. 4 servings)
- Calories: ~390
- Protein: ~28g
- Carbohydrates: ~12g
- Fat: ~25g
- Fiber: ~2g
- Sodium: ~720mg
Note: Based on chicken thigh and full-fat coconut milk
FAQs
Can I make this dairy-free?
- Yes—this soup is naturally dairy-free with coconut milk.
Can I make it in a slow cooker?
- Yes. Add all ingredients (except greens and lime) to the crockpot. Cook on LOW for 4–5 hours. Stir in greens and lime before serving.
Can I freeze it?
- Yes, but remove spinach before freezing. Add fresh greens after reheating.
Can I use leftover chicken?
- Absolutely—stir in cooked shredded chicken during the last 5–10 minutes.
What can I use instead of red curry paste?
- Use yellow curry paste for milder flavor or green curry paste for extra heat.
Conclusion
This Thai Chicken Soup delivers everything you want in one bowl: comfort, flavor, spice, and satisfaction. With creamy coconut broth, fresh herbs, tender chicken, and that signature Thai tang from lime and curry, it’s a restaurant-style dish you can whip up in your kitchen in less than an hour.
Perfect for weeknights, sick days, or whenever you want to shake things up with bold flavor—this soup will become a cozy favorite!