Easy Thai Chicken Soup Recipe

I love how this soup brings an explosion of bold Thai flavors together so effortlessly. The mix of fresh ginger, lemongrass, and red curry infused in creamy coconut milk has me hooked every time. It meets my craving for something hearty yet light, making it the perfect quick and cozy meal for any day.

I love how this soup comes together so simply in less than 30 minutes. I like to start by heating a tablespoon of cooking oil and adding the garlic, ginger and bruised lemongrass which fills my kitchen with an amazing aroma.

Then I add bite-size pieces of boneless chicken thighs and a couple of tablespoons of Thai red curry paste. In goes 4 cups of chicken broth and a can of coconut milk which makes the broth rich yet light.

It is amazing how the kaffir lime leaves, fish sauce and the juice of one lime give the soup a fresh tang that balances the spicy curry perfectly. I think it is important that this dish is not only super flavorful but also offers a good dose of protein and vitamins from fresh herbs like cilantro and lime.

Its nutritional value makes it a hearty meal that is both satisfying and energizing. I love making this dish almost every week!

Why I Like this Recipe

I love this recipe because it packs so much flavor into every bite. The ginger, garlic, red curry paste and lemongrass make the soup really fragrant and exciting. I also like that it comes together so fast, under 30 minutes, which is perfect when Im in a rush. The creamy coconut milk paired with a hint of lime gives it a nice balance of creamy and tangy that I just can’t resist. Finally, I enjoy how the spices and herbs just work together so well, making every spoonful super satisfying.

Ingredients

• Chicken thighs provide a good dose of protein helping build muscle and keep you full.
• Thai red curry paste adds a spicy punch and rich, complex flavors to the broth.
• Lemongrass gives a citrus aroma and distinct taste that brighten up the soup.
• Coconut milk is creamy and a bit sweet, balancing the spice with its smooth texture.
• Kaffir lime leaves impart a tangy zest making each spoonful aromatic and refreshing.
• Garlic boosts flavor and offers some immune benefits, even if its strong sometimes.
• Fresh ginger adds a zingy warmth that melds well with all the spices.
• Fish sauce provides a salty depth that enhances the overall flavor profile.
• Lime juice gives a fresh tang that brightens and livens the broth.

Ingredient Quantities

• 1 lb boneless, skinless chicken thighs, sliced into bite-size pieces
• 1 tbsp cooking oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 stalks lemongrass, tough outer layers removed and bruised
• 2 tbsp Thai red curry paste
• 4 cups chicken broth
• 1 (14 oz) can coconut milk
• 3 kaffir lime leaves, torn into pieces
• 1 tbsp fish sauce
• Juice of 1 lime
• A handful of fresh cilantro, roughly chopped
• Salt and pepper to taste

How to Make this

1. Heat 1 tbsp cooking oil in a big pot over medium heat.

2. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking them for about 1-2 minutes until they start to smell really good.

3. Toss in 1 lb of bite-size chicken thigh pieces and let them brown for around 4-5 minutes.

4. Stir in 2 tbsp Thai red curry paste and cook it for another minute so the spices really melt into the mix.

5. Pour in 4 cups chicken broth along with the 14 oz can of coconut milk.

6. Add the 2 bruised stalks of lemongrass (after removing the tough outer layers) and 3 torn kaffir lime leaves.

7. Bring the soup to a gentle simmer then add 1 tbsp fish sauce.

8. Let it all simmer for about 10 minutes until the chicken is cooked through.

9. Squeeze in the juice of 1 lime, then taste and season with salt and pepper as needed.

10. Remove the lemongrass and lime leaves, sprinkle a handful of roughly chopped fresh cilantro over the soup, and serve hot.

Equipment Needed

1. A large pot (or Dutch oven) for cooking the soup
2. A sturdy cutting board for chopping garlic, ginger, and chicken
3. A chef’s knife for slicing the chicken and other ingredients
4. A small grater for the fresh ginger
5. Measuring spoons for the oil, curry paste, and fish sauce
6. Measuring cups for the chicken broth and coconut milk
7. A wooden spoon for stirring everything in the pot
8. A can opener for the 14 oz can of coconut milk
9. A citrus juicer (or a reamer) for extracting the lime juice
10. A ladle for serving the soup

These items are what you’ll need to make the recipe run smooth.

FAQ

• Q: Can I use chicken breasts instead of thighs?
  A: Sure thing! Breast meat works fine too but it might get a bit dry if overcooked so keep an eye on it.
• Q: What if I don’t have Thai red curry paste?
  A: No worries, you can mix red chili paste with a bit of cumin, coriander and garlic to mimic the flavor. It won’t be exact but it’ll still be tasty.
• Q: How spicy is this soup?
  A: It has a little kick from the curry paste and lemongrass, but you can tone it down by using less curry paste if you’re sensitive to spice.
• Q: Can I make this soup ahead of time?
  A: Yup, you can prep it and store in the fridge for up to 3 days. Just reheat gently on the stove to enjoy that fresh flavor.
• Q: What can I serve with this soup?
  A: This soup goes great with some steamed rice or even a crusty bread for soaking up the broth. Enjoy your meal!

Easy Thai Chicken Soup Recipe Substitutions and Variations

• Chicken Thighs: You can swap out chicken thighs with boneless, skinless chicken breasts if that’s what you have on hand.
• Cooking Oil: If you dont have cooking oil, try using canola oil or even vegetable oil as a good alternative.
• Thai Red Curry Paste: In a pinch, you can mix a bit of curry powder with chili flakes to mimic the flavor of Thai red curry paste.
• Fish Sauce: If fish sauce is hard to find or youre not a fan, soy sauce works pretty well to get that salty tang.

Pro Tips

– Make sure not to overcook the garlic and ginger; if they burn they can give a bitter taste which ruins that fresh aroma you really need for the whole dish.
– When browning the chicken, try not to overcrowd the pan so that you get a nice sear on each piece. If you do it in batches, your chicken will have a better texture and won’t steam.
– Let the lemongrass and kaffir lime leaves simmer long enough to release their flavors, but remember to pull them out before serving since eating them can be a bit awkward.
– After you squeeze in the lime juice, taste the soup carefully. Sometimes the acidity needs a bit more balancing with salt or fish sauce depending on your taste, so go easy and adjust slowly.