As the leaves turn golden and the air grows crisp, there’s nothing quite as comforting as a steaming bowl of soup to warm your hands and heart. Whether you’re wrapped in a cozy sweater, lighting your favorite fall candle, or planning a slow weekend dinner, this Easy Thai Chicken Soup is the kind of recipe that feels like a warm hug in a bowl.
It’s no wonder this soup is a favorite among readers—it’s quick to make, bursting with flavor, and easily adaptable to suit your dietary preferences. With fragrant coconut milk, tender chicken, fresh veggies, and a hint of spice, this dish delivers all the delicious complexity of Thai cuisine in a simple, weeknight-friendly recipe.
Let’s get cooking!
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Easy Thai Chicken Soup
- Total Time: 30 minutes
- Yield: 4 servings
Description
A cozy, flavor-packed Thai-inspired soup made with creamy coconut milk, tender chicken, red curry, and vibrant veggies. Perfect for fall nights or weeknight dinners.
Ingredients
- 1 tablespoon olive oil (or neutral oil)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 4 cups chicken broth (low-sodium preferred)
- 1 (13.5 oz) can full-fat coconut milk
- 2 chicken breasts, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 tablespoon fish sauce (or soy sauce)
- 1 tablespoon brown sugar
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Sliced green onions, for garnish
- Lime wedges, for serving
- Optional: Thinly sliced red chili or chili flakes
Instructions
- In a large soup pot or Dutch oven, heat oil over medium heat. Add diced onion and sauté for about 3 minutes until softened.
- Add garlic and ginger, cooking for 1–2 minutes more, stirring constantly.
- Stir in red curry paste and cook for another 1–2 minutes until fragrant.
- Pour in chicken broth and coconut milk. Stir until curry paste is fully incorporated. Bring to a gentle simmer.
- Add sliced chicken, bell pepper, and mushrooms. Simmer for 10–12 minutes, until chicken is cooked through and vegetables are tender.
- Stir in fish sauce (or soy sauce), brown sugar, and lime juice. Adjust seasoning with salt, pepper, or more lime juice.
- Ladle into bowls and garnish with cilantro, green onions, and lime wedges. Add chili flakes if desired.
Notes
Use full-fat coconut milk for a richer texture. Thinly slice chicken for quick, even cooking. This soup is great for meal prep and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
🥥 Ingredients for Easy Thai Chicken Soup
This recipe is all about balancing richness with freshness. You’ll find most of the ingredients at your local grocery store—no specialty trip required!
Main Ingredients:
- 1 tablespoon olive oil (or neutral oil)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 4 cups chicken broth (low-sodium preferred)
- 1 (13.5 oz) can full-fat coconut milk
- 2 chicken breasts, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms (shiitake or cremini work well)
- 1 tablespoon fish sauce (or soy sauce for a milder flavor)
- 1 tablespoon brown sugar
- Juice of 1 lime
- Salt and pepper to taste
For Garnish:
- Fresh cilantro
- Sliced green onions
- Lime wedges
- Optional: Thinly sliced red chili or chili flakes for extra heat
🍲 Step-by-Step Instructions
You don’t need to be a seasoned chef to make this Easy Thai Chicken Soup. These steps are straightforward and quick—perfect for busy weeknights or cozy weekends.
Step 1: Sauté the Aromatics
In a large soup pot or Dutch oven, heat the oil over medium heat. Add the diced onion and sauté for about 3 minutes, until softened.
Add the garlic and ginger, cooking for 1–2 minutes more, stirring constantly to avoid burning.
Step 2: Build the Flavor Base
Stir in the red curry paste and let it cook for another 1–2 minutes until fragrant. This helps release the oils and deepen the flavor.
Step 3: Add Broth and Coconut Milk
Pour in the chicken broth and coconut milk. Stir until the curry paste is fully incorporated. Bring to a gentle simmer.
Step 4: Add Chicken and Vegetables
Add the thinly sliced chicken, bell pepper, and mushrooms. Simmer for 10–12 minutes, or until the chicken is cooked through and the vegetables are tender.
Step 5: Season to Taste
Stir in the fish sauce (or soy sauce), brown sugar, and lime juice. Taste the soup and adjust with salt, pepper, or additional lime juice as needed.
Step 6: Serve and Enjoy
Ladle the soup into bowls and top with fresh cilantro, green onions, and a squeeze of lime. Add chili flakes if you like it spicy!
✅ Tips for Success
Want your Easy Thai Chicken Soup to be as flavorful and foolproof as possible? Here are some helpful tips:
- Use full-fat coconut milk for the creamiest texture and richest flavor.
- Slice the chicken thinly so it cooks quickly and evenly in the broth.
- Don’t skip the lime juice—it brightens the soup and balances the richness of the coconut milk.
- Make it ahead: This soup tastes even better the next day as the flavors deepen!
🔄 Variations and Dietary Swaps
This recipe is super flexible, so feel free to make it your own! Here are some easy ways to adapt it:
Gluten-Free
- Replace soy sauce with tamari or gluten-free coconut aminos.
- Always double-check that your red curry paste is gluten-free.
Vegetarian or Vegan
- Swap chicken for tofu or chickpeas.
- Use vegetable broth instead of chicken broth.
- Skip the fish sauce or use a vegan alternative like mushroom soy sauce.
Add a Carb
- Serve over jasmine rice, rice noodles, or even quinoa for a heartier meal.
Amp Up the Veggies
- Try adding spinach, kale, baby corn, or zucchini to bulk up the soup and add even more nutrients.
🧊 Storage and Meal Prep Tips
This Easy Thai Chicken Soup is perfect for meal prep or leftovers.
- Refrigerator: Store in an airtight container for up to 4 days. The flavors get even better with time!
- Freezer: Freeze for up to 2 months. Let cool completely before freezing. Reheat gently on the stovetop to maintain the creamy texture.
- Reheat Tips: Avoid high heat when reheating to keep the coconut milk from separating. Stir gently and add a splash of broth or water if the soup thickens.
🍁 Why You’ll Love This Fall-Inspired Thai Chicken Soup
This soup is the perfect balance of cozy and vibrant. It’s:
- Creamy and comforting
- Lightly spicy with a sweet and sour balance
- Customizable for different diets
- Ready in under 30 minutes
- A one-pot meal with easy cleanup
So whether you’re prepping a nourishing dinner after a chilly day or just want to switch things up from your usual chicken noodle routine, this Easy Thai Chicken Soup hits all the right notes.
📌 Final Thoughts
There’s something magical about a soup that warms your belly and transports you to far-off places with its flavors. This Easy Thai Chicken Soup does just that. It’s fall comfort food with a Thai twist—easy to make, endlessly adaptable, and full of cozy, soul-soothing flavor.
So go ahead—pull out your biggest soup pot, light a cinnamon-scented candle, and let this delicious recipe bring warmth to your kitchen.