This Easy Thai Chicken Soup is a warm hug in a bowl! It’s made with tender chicken, fresh veggies, and a splash of coconut milk, giving it a creamy and zesty flavor that feels just right.
I love making this soup when I need a quick dinner. It’s simple to whip up, and it always brightens my day. A sprinkle of cilantro on top makes it look fancy—who doesn’t love that? 😊
Key Ingredients & Substitutions
Vegetable Oil: This is used to sauté the vegetables. I usually go for canola oil, but you can also use olive oil or coconut oil for a boost of flavor.
Onion: A small onion gives great flavor. If you’re in a pinch, shallots or green onions can be good substitutes and add their own unique taste.
Red Chili: This gives the soup its heat. You can adjust based on your spice preference. If fresh chilies aren’t available, red pepper flakes can be used instead.
Red Thai Curry Paste: This is the star of the dish! If you need a substitute, try yellow curry paste or green curry paste for a different flavor profile. Just remember that it might change the overall taste a bit.
Coconut Milk: This adds creaminess. Full-fat coconut milk is my go-to for the best texture. For a lighter version, use light coconut milk or almond milk, though it won’t be as rich.
Chicken: I like boneless, skinless chicken breasts for their easy shredding. You could also use thighs for a juicier option, or even tofu for a vegetarian option!
Fish Sauce: This adds depth. If you’re avoiding fish sauce, soy sauce or tamari can work as substitutes, but the flavor will be a bit different.
How Do I Get the Chicken Perfectly Tender?
Cooking chicken just right can be tricky. The key is not to overcook it, which can make it tough. Here’s how to do it well:
- Cook the chicken breasts whole in the simmering soup for about 15 minutes. This allows them to cook evenly.
- Test for doneness by cutting into the thickest part; the juices should run clear. If it’s not done, give it a couple more minutes.
- Once cooked, shred the chicken (it’ll be easy if it’s done right!) and add it back to the soup to soak up more flavors.
Following these steps will ensure your chicken is tender and full of tasty goodness!
Easy Thai Chicken Soup
Ingredients:
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 red chili, finely sliced (adjust to taste)
- 1 tablespoon red Thai curry paste
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 boneless, skinless chicken breasts
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced (optional)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Fresh basil leaves, chopped (optional, for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 25 minutes to cook, so you’ll have it ready in under 35 minutes! It’s quick, easy, and perfect for a weeknight dinner.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot over medium heat, pour the vegetable oil. Add in the finely chopped onion, minced garlic, and sliced red chili. Sauté this mixture for about 2-3 minutes until the onion is soft and everything smells great!
2. Add the Curry Paste:
Next, stir in the red Thai curry paste. Let it cook for another minute, stirring continuously, until it becomes aromatic—this is where the magic happens!
3. Combine with Broth and Coconut Milk:
Pour in the chicken broth and coconut milk. Give it a good stir to combine everything well. This creamy base will be the heart of your soup!
4. Cook the Chicken:
Add the whole chicken breasts into the pot and bring everything to a gentle simmer. Cover the pot and let it cook for about 15 minutes until the chicken is no longer pink inside.
5. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the soup. Use two forks to shred the chicken into bite-sized pieces—it’s super easy when it’s cooked well!
6. Add Veggies and Simmer:
Return the shredded chicken to the pot. Now, add the diced red bell pepper and sliced mushrooms (if you’re using them). Let everything simmer for another 5 minutes until the veggies are tender.
7. Flavor It Up:
Stir in the fish sauce, brown sugar, and lime juice. Taste your soup and adjust the seasonings, adding more fish sauce for saltiness or more lime juice for extra zing!
8. Serve it Up:
Ladle the soup into bowls, making sure to get plenty of chicken and veggies in each serving. Garnish with fresh chopped cilantro and basil if you like.
9. Enjoy!
Serve hot with lime wedges on the side for a fresh squeeze of juice. Enjoy your comforting and vibrant bowl of Easy Thai Chicken Soup!
This soup is not only delicious but also nourishing, combining the warm flavors of Thailand in every bite. Happy cooking! 😊
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover cooked chicken works well. Just shred it and add it towards the end of the cooking process to warm it through without overcooking.
What If I Don’t Have Thai Curry Paste?
No worries! If you don’t have Thai curry paste, you can substitute it with red pepper flakes mixed with a bit of ginger and garlic. While it will change the flavor, it will still add a nice kick!
How Can I Make This Soup Vegetarian?
You can easily make this soup vegetarian by replacing the chicken with tofu and using vegetable broth instead of chicken broth. Just ensure the curry paste is vegetarian-friendly!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of coconut milk or broth to bring back creaminess.
