Easy Thai Chicken Soup

Name: Easy Thai Chicken Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 lb boneless chicken breast, thinly sliced; 4 cups chicken broth; 1 can (14 oz) coconut milk; 1 tbsp ginger, minced; 2 cloves garlic, minced; 1 tbsp lemongrass, chopped; 1 tbsp fish sauce; 1 tbsp lime juice; 1 tsp chili paste; 1 cup mushrooms, sliced; 1 cup bell peppers, sliced; 1/4 cup fresh cilantro, chopped

Author: Tessa

Published: May 31, 2025

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Oh my gosh, you have to try this Easy Thai Chicken Soup—it’s my go-to when I’m craving something warm, comforting, and packed with flavor but don’t want to spend hours in the kitchen. I first fell in love with this dish during a trip to Bangkok, where street vendors served steaming bowls of fragrant broth with tender chicken and creamy coconut milk. Back home, I spent months tweaking the recipe until it was just right. Now, it’s my family’s favorite weeknight meal, ready in under 30 minutes! The secret? A perfect balance of ginger, lemongrass, and just the right kick of chili paste. Trust me, one spoonful and you’ll be hooked.

Why You’ll Love This Easy Thai Chicken Soup

This soup is seriously magical—here’s why it never fails to impress:

Weeknight hero: From chopping to slurping in 25 minutes flat (yes, I timed it!)
Flavor bomb: That creamy coconut milk with zingy lime and spicy chili paste? Absolute perfection
Foolproof flexibility: Swap veggies based on what’s in your fridge—I’ve used zucchini, spinach, even green beans
Comfort in a bowl: The aroma alone will make your kitchen smell like a Thai street food stall
Leftover magic: Tastes even better the next day as the flavors mingle (if it lasts that long!)

Honestly, this Easy Thai Chicken Soup has saved me on more busy nights than I can count—it’s that reliable.

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Ingredients for Easy Thai Chicken Soup

Here’s everything you’ll need for that amazing Thai flavor explosion (I swear, even the grocery shopping smells good with these ingredients!):

1 lb boneless chicken breast – thinly sliced against the grain (trust me, this makes it extra tender)
4 cups chicken broth – I like the low-sodium kind so I can control the salt
1 can (14 oz) coconut milk – shake the can hard before opening! Those creamy solids are gold
1 tbsp fresh ginger – minced fine (no need to peel if you scrub it well)
2 garlic cloves – smashed and minced (the more the merrier in my book)
1 tbsp lemongrass – chopped (see my tip below for easy prep)
1 tbsp fish sauce – or soy sauce if that’s what you’ve got
1 tbsp lime juice – fresh squeezed, please! Bottled just isn’t the same
1 tsp chili paste – start with less if you’re spice-shy
1 cup mushrooms – sliced (I use baby bellas, but whites work too)
1 cup bell peppers – any color, sliced thin so they cook fast
1/4 cup fresh cilantro – loosely packed leaves only (stems go in my compost)

Ingredient Notes & Substitutions

No stress if you’re missing something—I’ve made this soup with all sorts of swaps when desperation strikes:

Fish sauce alternative: Soy sauce or tamari works in a pinch (use 2 tsp and add a splash of water)
Protein swap: Shrimp cooks even faster than chicken! Or use firm tofu for a veg version
Broth options: Vegetable broth keeps it vegetarian, or use water with 1 extra tbsp fish sauce/soy sauce
Lemongrass hack: Can’t find fresh? Use 1 tsp dried or 1 tbsp paste from a tube
Veggie flexibility: No bell peppers? Try snap peas or shredded carrots instead
Cilantro haters: Thai basil or green onions make great garnishes too

Pro tip: When prepping lemongrass, whack the stalks with your knife handle first to release oils, then chop only the tender lower third. The rest? Toss it in the broth for extra flavor (fish out before serving).

How to Make Easy Thai Chicken Soup

Okay, let’s make some magic happen! This soup comes together so quickly, you’ll want to have all your ingredients prepped and ready to go. I’ve burned my aromatics more times than I’d like to admit by getting distracted—lesson learned!

Sautéing the Aromatics

First, grab your favorite soup pot and heat the chicken broth over medium heat. Don’t let it boil yet—just get it nice and warm. Now, here’s where the flavor starts: dump in your minced ginger, garlic, chopped lemongrass, and that glorious chili paste. Stir it around and let those aromatics wake up for about 30 seconds until your whole kitchen smells incredible. Watch closely—garlic burns in a flash! You want everything fragrant but not browned, about 1 minute total.

Cooking the Chicken

Time for the chicken! Slide in those thin slices and give everything a good stir. The broth should be simmering gently now—not a rolling boil. Let the chicken cook until it’s no longer pink, about 7 minutes. I like to test a piece at 6 minutes just to be safe. Pro tip: If you see any foam rising to the top, just skim it off with a spoon for a clearer broth.

Adding Vegetables & Finishing Touches

Pour in that coconut milk—don’t forget to shake the can first! Stir until everything’s creamy and dreamy. Now toss in your sliced mushrooms and bell peppers. They only need about 3 minutes to soften up. Here’s the best part: turn off the heat and stir in the fish sauce and lime juice. Taste as you go! I always add the lime juice gradually because sometimes you want that extra tang. The soup will still be hot enough to wilt your cilantro garnish beautifully.

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Tips for the Best Easy Thai Chicken Soup

After making this soup more times than I can count, here are my can’t-live-without secrets for perfection every time:

Coconut milk matters: That light stuff in the blue can? Nope. Go full-fat (the red can) for that luscious, creamy texture that makes this soup special. It’s worth every calorie!
Chili paste control: Start with 1/2 tsp if you’re nervous – you can always add more. I learned this the hard way when my husband turned bright red the first time I made it!
Garnish game strong: Wait to add cilantro until the very end so it stays bright and fresh. Same goes for lime wedges on the side – let people squeeze their own to taste.
Resting is magic: If you can wait 10 minutes before serving, the flavors marry beautifully. Just cover the pot and resist stirring to keep those pretty veggie slices intact.

Oh! One more thing – always taste right before serving. Sometimes it needs an extra squeeze of lime or pinch of salt to really sing.

Serving Suggestions

Oh, let me tell you how I love to serve this Easy Thai Chicken Soup – it’s all about the extras! I always keep a pot of jasmine rice handy to spoon into bowls first (the broth-soaked rice is heavenly). For heartier appetites, rice noodles work magic too. Don’t forget the lime wedges and extra cilantro on the side – my family fights over who gets the last squeeze! A little bowl of chili paste lets everyone adjust the heat to their liking. Sometimes I’ll even throw in some crispy fried shallots if I’m feeling fancy.

Storage & Reheating

Okay, let’s talk leftovers—because let’s be real, this Easy Thai Chicken Soup is almost better the next day! Here’s how I handle storing and reheating without losing that amazing texture:

Fridge life: Pop cooled soup in an airtight container and it’ll stay perfect for 3 days. The flavors actually deepen overnight—just stir gently before reheating.
Stove revival: My favorite method! Warm it slowly over medium-low heat, stirring occasionally. If it thickens too much (coconut milk likes to do that), add a splash of broth or water.
Microwave hack: For single servings, nuke in 30-second bursts, stirring between each. Cover with a damp paper towel to prevent splatters—learned that trick after cleaning my microwave twice in one week!
Freezer warning: I know it’s tempting, but coconut milk separates when frozen and thawed. The texture goes grainy and the veggies get mushy—not worth it in my book.

Pro tip: Store garnishes (cilantro, lime wedges) separately so they stay fresh. Nothing sadder than wilted herbs on day two!

FAQ About Easy Thai Chicken Soup

I get so many questions about this recipe—here are the ones that pop up most often in my kitchen (and my DMs!):

Can I use shrimp instead of chicken?
Absolutely! Shrimp cooks even faster—just add them during the last 3 minutes of cooking until they turn pink. I like using medium shrimp (31-40 count) because they’re the perfect bite-sized addition. Pro tip: Save the shells to make quick shrimp broth if you’re feeling fancy—just simmer them in water for 10 minutes while prepping other ingredients.

Is there a vegan version of this soup?
Yes, and it’s delicious! Swap chicken for extra-firm tofu (pat it dry first) and use vegetable broth. Instead of fish sauce, I mix 1 tbsp soy sauce with 1 tsp maple syrup—sounds weird but gives that perfect umami-sweet balance. Coconut milk keeps it creamy, and mushrooms add meaty texture. Sometimes I throw in a handful of baby corn for fun!

How can I reduce the sodium in this recipe?
Easy fixes! First, use low-sodium broth (it makes a huge difference). Cut the fish sauce to 1 tsp and add 1/2 tsp apple cider vinegar for tang. Taste before adding salt—the chili paste often has enough zing on its own. I also love using fresh tomatoes instead of bell peppers sometimes—they add natural sweetness that balances everything beautifully.

Bonus tip from my last test batch: If you accidentally over-salt it, toss in a peeled raw potato chunk while reheating—it absorbs excess salt like magic (just fish it out before serving). Learned that trick from my grandma!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in this Easy Thai Chicken Soup—take it with a grain of salt (pun totally intended)! These numbers can change depending on your exact ingredients (like how much coconut milk you use, or if you go heavy on those delicious mushrooms). But generally, each hearty serving gives you:

280 calories – substantial enough for a meal but not heavy
18g fat – mostly from that glorious coconut milk (the good kind!)
22g protein – thanks to all that lean chicken
10g carbs – with 2g fiber from the veggies

Just between us? I never count calories when eating this soup—the flavor is worth every single one! But if you’re tracking, now you’ve got the basics. Always check your specific ingredient labels though—especially with different broth brands and coconut milk varieties. For more great recipes, check out Pinch of Yum.