Simple Thai Chicken Soup is a bright and comforting bowl filled with tender chicken, fresh herbs, and a lively mix of flavors from lime, ginger, and a touch of chili. It’s a light broth that still feels warming and satisfying, perfect for when you want something easy yet full of zip. The aroma alone is enough to make you smile before you even take a sip.
I love making this soup on busy nights because it comes together quickly and doesn’t require a long list of ingredients. I usually keep some lime wedges and fresh cilantro handy to add right before serving—that little freshness really makes the flavors pop. Plus, it’s such a crowd-pleaser; friends and family always ask me to make it again because it feels both nourishing and exciting at the same time.
For a cozy meal, I like to serve this soup with steamed jasmine rice or a side of simple cucumber salad to keep things light and fresh. It’s great when you want a break from heavy meals but still want something that feels like a proper dinner. This soup always reminds me of the easy meals shared during chilly evenings, bringing a bit of sunshine and warmth in every bowl.
Key Ingredients & Substitutions
Thai Red Curry Paste: This adds a smooth, spicy depth to the soup. If you can’t find Thai red curry paste, you can use a mild red curry powder combined with a pinch of chili flakes. It won’t be exactly the same, but still tasty.
Coconut Milk: Full-fat coconut milk makes the broth rich and creamy. For a lighter option, try lite coconut milk or even a blend of coconut milk and regular milk, but the flavor will be less intense.
Fish Sauce: This brings salty umami flavor. If you’re vegetarian or allergic, soy sauce or tamari works as a substitute, although fish sauce has a unique punch.
Lime Juice: Fresh lime juice brightens the soup with acidity. Bottled lime juice can be used in a pinch, but fresh really shines here.
Rice Noodles: They soak up the flavors without overwhelming the soup. You can swap for glass noodles or even thin spaghetti if rice noodles aren’t available.
How Do I Keep the Chicken Tender and Flavorful?
The chicken is the heart of this soup, so it’s important to keep it tender and juicy. Here’s how:
- Use cooked chicken breast sliced or shredded; it cooks quickly and blends well with the broth.
- Add the chicken toward the end of simmering to warm it through without overcooking.
- If using raw chicken, slice thinly and add to simmering broth, cooking just 5-7 minutes until done.
- Don’t boil vigorously once the chicken is in—it can toughen the meat.
- Stir gently to keep the chicken pieces intact, ensuring tender bites.
Following these tips helps your chicken stay tender and flavorful, making the soup extra comforting and delicious.
Equipment You’ll Need
- Large pot – perfect for simmering the soup and blending all the flavors together.
- Sauté pan or skillet – handy for softening onions, garlic, and ginger before adding to the soup.
- Sharp knife – makes slicing chicken and chopping herbs quick and easy.
- Cutting board – a clean, stable surface for your prep work.
- Colander or strainer – useful for draining cooked rice noodles without breaking them.
- Wooden spoon or ladle – for stirring gently and serving your warm soup.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or firm tofu to change up the protein while keeping it light.
- Add mushrooms like shiitake or button for earthiness and extra texture.
- Use kale or spinach instead of basil for a different green and added nutrients.
- Boost heat with extra chili slices or a dash of chili flakes when you want it spicier.
Simple Thai Chicken Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, sliced thin
- 2 cups cooked chicken breast, shredded or sliced
- 4 cups chicken broth (preferably low sodium)
- 1 can (14 oz) coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar (optional)
- 1 cup rice noodles (flat or thin)
- 1 red chili, sliced (optional, for heat)
- 1 cup fresh basil leaves or Thai basil
- Fresh cilantro leaves for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15 minutes to cook, for a total of around 30 minutes. It’s a quick and tasty meal, perfect for busy days when you want comforting food fast!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the vegetable oil in a large pot over medium heat. Add the sliced onion, minced garlic, and thinly sliced ginger. Cook for about 3 to 4 minutes until everything smells wonderful and softens.
2. Add the Curry Paste:
Stir in the Thai red curry paste and cook for another 1 to 2 minutes. This helps release the rich flavors and spices.
3. Build the Soup Base:
Pour in the chicken broth, coconut milk, and fish sauce. Stir everything together well, then bring it to a gentle boil. Once boiling, lower the heat so the soup simmers.
4. Add Chicken and Chili:
Add the shredded cooked chicken and sliced red chili if you like some heat. Let it simmer gently for 5 minutes to blend the flavors.
5. Prepare the Noodles:
In a separate pot, cook the rice noodles according to the package instructions until just tender. Drain and set aside.
6. Finish the Soup:
Add the cooked noodles and fresh basil leaves into the soup. Stir gently and cook for another minute until the basil wilts and everything mixes nicely.
7. Adjust Flavors and Serve:
Take the pot off the heat. Stir in the lime juice and sprinkle in sugar if you want to balance the flavors a bit. Ladle into bowls and garnish with fresh cilantro leaves. Enjoy your comforting bowl of Simple Thai Chicken Soup!
Can I Use Frozen Chicken for This Soup?
Absolutely! Just make sure to thaw the chicken completely in the fridge overnight or use the defrost setting on your microwave before adding it to the soup. This helps keep the chicken tender and cooks evenly.
Can I Prepare This Soup Ahead of Time?
Yes, you can! Make the soup without adding the noodles and fresh herbs, then refrigerate for up to 2 days. When ready to serve, reheat gently, add the noodles and basil, and cook until warmed through.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of broth if the soup thickens or to refresh the flavors.
What Can I Substitute for Thai Red Curry Paste?
If you don’t have red curry paste, you can use a mix of curry powder and a pinch of chili flakes. The flavor won’t be exactly the same, but it will still give a nice hint of spice and warmth.
