Thai Chicken Soup
This Thai Chicken Soup is the ultimate comforting meal, ready in under 30 minutes. It combines tender chicken, aromatic herbs like lemongrass and ginger, and a rich, creamy coconut broth for a perfect balance of spicy, savory, and slightly sweet flavors. It's a simple, budget-friendly, and incredibly satisfying recipe that's perfect for busy weeknights or whenever you need something cozy and delicious.
Equipment
- Large heavy-bottomed pot or Dutch oven Ensures even heat distribution for the perfect simmer
- Sharp chef's knife For slicing chicken and vegetables quickly
- Cutting board
- Measuring cups and spoons
- Wooden spoon For stirring
- Ladle For serving
Ingredients
- 1 pound boneless skinless chicken breasts 455g, thinly sliced against the grain
- 4 cups chicken broth 950ml
- 1 can (14 oz) coconut milk 400ml, full-fat recommended
- 2 stalks lemongrass bruised and cut into 3-inch pieces
- 3 tablespoons fish sauce
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon red curry paste
- 2-inch piece fresh ginger thinly sliced into rounds
- 4 cloves garlic minced
- 8 oz mushrooms 225g, sliced
- 2 cups cherry tomatoes halved
- 3-4 Thai chilies smashed, adjust to taste
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh basil leaves
- 2 green onions sliced
- salt to taste
Instructions
- Bruise lemongrass with the back of your knife, thinly slice ginger, mince garlic, slice chicken into thin strips, slice mushrooms, and halve cherry tomatoes.
- Heat oil in a large pot over medium heat. Add ginger and cook 1 minute, then add garlic and stir for 30 seconds. Stir in red curry paste and cook 1 minute until fragrant.
- Pour in chicken broth, add lemongrass and smashed Thai chilies. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add sliced chicken to the simmering broth and cook for 5-7 minutes until completely white with no pink remaining. Skim off any foam.
- Stir in coconut milk, mushrooms, and cherry tomatoes. Simmer gently for 5 minutes until vegetables are tender but not mushy.
- Stir in fish sauce and lime juice. Taste and adjust seasoning. Remove lemongrass pieces and turn off heat.
- Stir in half the cilantro and basil. Ladle into bowls and top with remaining herbs and green onions. Serve hot with lime wedges.
Notes
- Don't boil the coconut milk: Keep heat at medium-low after adding it to prevent separation.
- Slice chicken thinly against the grain for faster, more even cooking.
- Use full-fat coconut milk for the richest, creamiest texture.
- Bruise lemongrass properly to release essential oils for maximum flavor.
- Add lime juice at the end since heat destroys its bright, fresh flavor.
- Adjust spice gradually: you can always add more heat but can't take it away.
- Fresh herbs are essential; dried herbs won't give you authentic Thai flavor.
- Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
- Reheat gently over medium-low heat, stirring occasionally. Add fresh herbs after reheating.
- For a vegetarian version, replace chicken with firm tofu and use vegetable broth; substitute fish sauce with mushroom-based soy sauce.
Nutrition
Serving: 1BowlCalories: 385kcalCarbohydrates: 14gProtein: 28gFat: 25gSaturated Fat: 18gSodium: 1250mgFiber: 3gSugar: 6gVitamin C: 28mgIron: 15mg
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