Easy Thai Chicken Soup Recipe

I love how this Thai-inspired chicken soup brings a burst of flavor in just one bowl. The ginger, lemongrass, and red curry combine perfectly, creating a warm, fragrant kick that brightens my day. It feels like a culinary hug with every spoonful, making me excited to whip it up for dinner.

I love this Easy Thai Chicken Soup recipe because it’s full of bold flavors and super quick to make. I use 1 lb boneless, skinless chicken thighs cut into bite-sized pieces along with a tablespoon of vegetable oil to kick things off.

I start by sautéeing a thinly sliced onion, minced garlic and a grated inch of fresh ginger. Adding a chopped stalk of lemongrass and 2 tablespoons of red curry paste really gives it that spicy, fragrant kick that reminds me of my favorite chicken soup ginger recipes.

Then, I add 4 cups of chicken broth, a can of coconut milk, and a tablespoon of fish sauce. I finish it off with the juice of 1 lime and some salt and pepper to taste.

I think the fresh cilantro tops it all off perfectly. I like how this soup not only packs protein and vitamins but is also ready in under 30 minutes.

Enjoy this aromatic and restorative dish!

Why I Like this Recipe

1. I love how the flavors come together, with the ginger, red curry, lemongrass and lime merging in a way that is both fresh and a bit spicy, which always makes my taste buds do a happy dance.
2. I appreciate that it’s really quick to make – under 30 minutes – so when I’m short on time, I can still whip up something that tastes as if I spent hours in the kitchen.
3. The process of browning the chicken and then letting all the aromatics mingle in the pot really gives the soup a deep, comforting flavor that just reminds me of home cooking.
4. I also like that it’s super flexible; if I ever feel like switching things up a little, I can mess around with the seasoning or add in extra herbs without totally ruining it.

Ingredients

• Chicken thighs provide high protein, rich flavor, and tenderness to the broth.
• Onion deliver natural sweetness and fiber, giving body and depth to soup.
• Garlic infuses a bold, savory note while promoting natural heart healthy properties.
• Ginger adds warming spice and beneficial antioxidants to boost immunity in soup.
• Lemongrass offers citrus aroma and freshness, balancing spice with zesty tang.
• Red curry paste gives vibrant heat and complexity, elevating the overall flavor profile.
• Coconut milk lends a rich creaminess and mild sweetness to smooth out the heat.
• Lime juice adds a bright acidity that cut through richness and enlivens the flavors.
• Cilantro provides a fresh, herbal finish that lighten and complements the dish beautifully.

Ingredient Quantities

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 inch piece of fresh ginger, peeled and grated
• 1 stalk of lemongrass, bottom 2 inches bruised and chopped
• 2 tablespoons red curry paste
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, roughly chopped

How to Make this

1. Heat the vegetable oil in a large pot over medium heat.

2. Add the chicken thighs and cook until they start to brown on all sides.

3. Toss in the sliced onion, minced garlic, grated ginger, and chopped lemongrass; cook for about 3 minutes until they soften.

4. Stir in the red curry paste and let it cook for another minute to release its flavor.

5. Pour in the chicken broth and bring the mixture to a gentle simmer.

6. Mix in the coconut milk along with the fish sauce and stir well.

7. Let the soup simmer for about 10 minutes, until the chicken is fully cooked.

8. Squeeze in the lime juice and season with salt and pepper to taste.

9. Taste the broth and adjust the seasoning if needed.

10. Serve hot, garnished with the roughly chopped fresh cilantro, and enjoy your meal!

Equipment Needed

1. Large pot to heat the oil and hold all the ingredients.
2. Stove to control the heat for browning and simmering.
3. Knife for cutting the chicken, onion, lemongrass and ginger.
4. Cutting board where all your ingredients are prepped.
5. Grater to shred the ginger.
6. Measuring cups and spoons to accurately measure broth, coconut milk, curry paste and fish sauce.
7. Stirring spoon to mix everything together while cooking.

FAQ

• Q: How can I adjust the spice level of the soup?
  A: If you find the soup too spicy, you can reduce the amount of red curry paste or add a bit more coconut milk to mellow it out. It’s all about tasting as you go.
• Q: Can I use chicken breast instead of thighs?
  A: Sure, you can use chicken breast but keep in mind that they cook faster and can be dry if overcooked. Just watch the cooking time so they stay tender.
• Q: What if I cant find lemongrass?
  A: Lemongrass really gives a unique flavor but if you dont have it, try using a mix of lemon zest and a splash of lime juice,though the flavor wont be exactly the same.
• Q: How should I store leftovers?
  A: You can keep any leftovers in an airtight container in the fridge for about 3 to 4 days. Just reheat it gently on the stove to keep the flavors intact.
• Q: Can I freeze the soup?
  A: You can freeze it, but be aware that the coconut milk may separate upon thawing. Stir it well when reheating or consider adding fresh coconut milk when serving.

Easy Thai Chicken Soup Recipe Substitutions and Variations

• Chicken thighs: You can use chicken breast or even firm tofu for a vegetarian twist.
• Red curry paste: If you cant find red curry paste, try using green curry paste for a slightly different flavor.
• Fish sauce: Soy sauce or tamari work as good substitutes if you dont have fish sauce.
• Coconut milk: In a pinch, you can use coconut cream thinned with water, or almond milk if you need a non-coconut option.
• Lemongrass: Lemon zest with a couple of lime leaves can stand in if lemongrass isn’t available.

Pro Tips

1. Try marinating your chicken in a bit of salt and pepper for a few minutes before browning it. It really helps the meat keep its flavor and makes it taste way more tender.
2. When you cook the red curry paste, let it cook just a little bit longer than the recipe says, so the spices really come out. That extra minute can make the soup taste even richer.
3. Don’t be afraid to taste the soup as you simmer it. Adding the fish sauce and lime juice slowly helps you adjust the seasoning and prevents it from becoming too salty or too sour.
4. If you want that lemongrass flavor to really pop, give it a quick bruise with the back of a knife before you chop it. That way, it releases more of its aroma into the broth.