Thai Chicken Soup is a flavorful, comforting dish that brings together tender chicken, fresh herbs, and a lively mix of spices. You’ll notice the fragrant hints of lemongrass, ginger, and lime, combined with creamy coconut milk and a touch of heat from chili peppers. It’s the kind of soup that wakes up your taste buds and warms you right up.
I love making this soup because it’s easy to put together, but it feels like a special meal. Adding fresh cilantro and a squeeze of lime right before serving always makes it taste brighter and fresher. Plus, it’s a great way to use ingredients you might already have in your kitchen, and I always feel good knowing I’m getting a bit of veggies and protein in one bowl.
My favorite way to enjoy Thai Chicken Soup is with some jasmine rice on the side or just with a piece of crusty bread to soak up all the tasty broth. It’s perfect for a cozy night in or when you want a little something different that still feels like a hug in a bowl. This soup always makes me think of simple, happy dinners with family and friends gathered around the table.
Key Ingredients & Substitutions
Chicken: I use boneless, skinless chicken breast for tender, easy-to-slice pieces that cook quickly. You can swap with chicken thighs for more flavor and juiciness.
Coconut Milk: This adds creaminess and a subtle sweetness. Use full-fat coconut milk for the best texture. Light versions work but make the soup thinner.
Lemongrass & Kaffir Lime Leaves: These give the soup its fresh, citrusy notes. If you can’t find kaffir lime leaves, fresh lime zest is a good substitute, but lemongrass is key for the aroma.
Fish Sauce: It adds umami and saltiness. For a vegetarian or fish-free option, try soy sauce or tamari instead.
Chilies: Thai red chilies bring heat and flavor. If you prefer milder soup, use fewer or remove seeds. Jalapeños are an easy substitute.
How Do You Get a Flavorful, Well-Balanced Thai Chicken Soup?
The secret lies in layering flavors carefully. Start by simmering aromatics (lemongrass, galangal, lime leaves) in broth to build a fragrant base. Then add chicken and vegetables to cook gently without losing texture. Finally, balance with fish sauce for salt, lime juice for brightness, and a pinch of sugar to round everything out.
- Simmer aromatics separately so they infuse flavor without overpowering.
- Don’t rush cooking the chicken; cook until just tender to keep it juicy.
- Add coconut milk slowly, warming rather than boiling to avoid curdling.
- Season last—fish sauce, lime juice, and sugar—to adjust taste perfectly.
- Finish with fresh herbs and sliced chilies for fresh bursts of flavor.
Equipment You’ll Need
- Large pot – I prefer a deep pot to hold all the broth, chicken, and vegetables without spilling. It makes cooking easier and cleanup simpler.
- Slotted spoon – useful for removing lemongrass, lime leaves, and ginger slices once they’ve infused the broth.
- Cutting board and sharp knife – for slicing chicken, vegetables, and herbs with ease and safety.
- Measuring spoons and cups – to ensure your seasonings are just right for balanced flavor.
- Soup ladle – perfect for serving the hot, fragrant soup into bowls.
Flavor Variations & Add-Ins
- Protein swap: Use shrimp or tofu instead of chicken for different textures and flavors.
- Spice level: Increase or decrease chili slices to make the soup milder or hotter.
- Veggie options: Add baby spinach, snap peas, or corn for extra crunch and color.
- Herb twist: Finish with fresh Thai basil or mint for a fragrant, herby touch.
How to Make Thai Chicken Soup?
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breast, thinly sliced
- 4 cups (1 liter) chicken broth
- 1 can (13.5 oz/400ml) coconut milk
- 2 stalks lemongrass, smashed and cut into 3-inch pieces
- 3 slices galangal or ginger
- 3 kaffir lime leaves, torn into pieces
- 1-2 Thai red chilies, sliced (adjust to taste)
- 1 small red onion, thinly sliced
- 1 cup broccoli florets
- ½ cup red bell pepper, thinly sliced
- ½ cup mushrooms (optional), sliced
- 1-2 tbsp fish sauce (to taste)
- 1 tbsp lime juice (to taste)
- 1 tsp sugar
- Fresh cilantro leaves, for garnish
- 1 fresh jalapeño chili, sliced (optional for garnish)
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to cook, so you can have a delicious, fragrant Thai chicken soup ready in about 30 minutes total. Perfect for a quick, comforting meal!
Step-by-Step Instructions:
1. Infuse the Broth:
Start by bringing the chicken broth to a gentle boil in a large pot. Add the smashed lemongrass stalks, galangal or ginger slices, and torn kaffir lime leaves. Let these simmer for 10 minutes to create a flavorful, aromatic broth.
2. Cook the Chicken:
Using a slotted spoon, remove the aromatics from the broth. Then add the thinly sliced chicken breast to the pot. Cook the chicken until it’s just done, about 5 to 7 minutes.
3. Add Vegetables and Coconut Milk:
Stir in the coconut milk along with broccoli florets, red bell pepper slices, and mushrooms if you’re using them. Bring the soup back to a gentle simmer and cook for another 5 minutes until the veggies are tender but still crisp.
4. Season and Finish:
Now add fish sauce, lime juice, and sugar to balance the flavors. Taste and adjust to your liking. Add the thinly sliced red onion and red chilies, letting them soften in the hot soup for 1-2 minutes.
5. Serve and Garnish:
Ladle the hot soup into bowls. Garnish with fresh cilantro leaves and additional jalapeño slices if you want more heat. Serve with lime wedges on the side for a squeeze of fresh lime juice to brighten each bite.
Enjoy your warm, zesty, and creamy Thai Chicken Soup — a wonderful blend of comforting and vibrant flavors!
Can I Use Frozen Chicken in Thai Chicken Soup?
Yes, you can use frozen chicken, but be sure to thaw it completely in the refrigerator overnight before slicing and cooking. This helps the chicken cook evenly and stay tender.
Can I Make Thai Chicken Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance and store it in the refrigerator. Reheat gently on the stove before serving, and add fresh herbs and lime juice at serving time to keep the flavors bright.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally. Avoid boiling to preserve the coconut milk’s creamy texture.
What Can I Substitute if I Can’t Find Kaffir Lime Leaves or Galangal?
If you can’t find kaffir lime leaves, try adding fresh lime zest for a citrusy note. Ginger is a good substitute for galangal and will still provide a lovely spicy warmth to the broth.
