Name: Easy Thai Chicken Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 lb boneless, skinless chicken breast or thighs, thinly sliced; 1 tablespoon oil; 1 onion or 2 shallots, sliced; 3 cloves garlic, minced; 1 tablespoon fresh ginger or galangal, sliced; 1 lemongrass stalk, smashed (or 1 tablespoon lemongrass paste); 2 tablespoons Thai red curry paste; 3 cups chicken broth; 8 oz mushrooms (button or shiitake), sliced; 1 (13.5 oz) can full-fat coconut milk; 2 tablespoons fish sauce; 2 tablespoons fresh lime juice; Salt, to taste; Fresh cilantro or Thai basil, for garnish; 1 red chili, sliced (optional); Cooked rice or rice noodles, for serving (optional)

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This Easy Thai Chicken Soup is a vibrant, comforting bowl of warmth filled with tender chicken, creamy coconut milk, fresh herbs, Thai flavors. Inspired by traditional Tom Kha Gai, this simplified version delivers authentic taste with minimal effort—perfect for busy weeknights or cozy weekends.

Why You’ll Love This Recipe

This soup is a perfect balance of savory, spicy, sour, and creamy flavors. It’s quick to prepare, deeply satisfying, and customizable to your preferred spice level. With simple ingredients and a one-pot method, it’s an easy way to bring Thai-inspired cuisine into your kitchen without a lengthy ingredient list or complicated steps.

Easy Thai Chicken Soup Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs, sliced thin
Coconut milk
Chicken broth
Fresh ginger or galangal, sliced
Garlic, minced
Lemongrass stalk, smashed (or lemongrass paste)
Thai red curry paste
Fish sauce
Lime juice
Mushrooms, sliced (such as button or shiitake)
Onion or shallots, sliced
Fresh cilantro or Thai basil
Red chili (optional, for heat)
Salt, to taste
Cooked rice or rice noodles (optional for serving)

Directions

In a large pot, heat a little oil over medium heat and sauté onions, garlic, ginger, and lemongrass until fragrant.
Stir in the red curry paste and cook for 1–2 minutes to release its flavor.
Pour in the chicken broth and bring to a simmer.
Add the chicken slices and mushrooms, cooking until the chicken is cooked through (about 10 minutes).
Stir in the coconut milk, fish sauce, and lime juice. Let it heat gently without boiling.
Taste and adjust seasoning with salt, more lime juice, or fish sauce.
Remove lemongrass pieces before serving.
Garnish with fresh herbs and sliced chili. Serve hot, optionally with rice or noodles.

Servings and timing

This recipe serves 4.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Make it vegetarian: Use tofu instead of chicken and vegetable broth instead of chicken broth.
Use shrimp: Swap chicken for peeled shrimp and simmer for only a few minutes until pink and cooked.
Add vegetables: Include baby spinach, bok choy, carrots, or bell peppers for extra color and nutrition.
Make it spicier: Add sliced fresh Thai chilies or a spoon of chili garlic sauce.
Low-carb version: Skip the rice or noodles and enjoy as a light, broth-based soup.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a saucepan over medium heat without boiling, to maintain the coconut milk’s creamy texture.
Freezing is not recommended, as coconut milk can separate when thawed and reheated.

FAQs

Can I use canned chicken?

Yes, but for the best flavor and texture, fresh or leftover cooked chicken is ideal.

Is this soup spicy?

It has a mild to medium spice from the curry paste, but you can adjust it to your preference.

Can I use curry powder instead of paste?

Curry paste is essential for the Thai flavor profile. Curry powder won’t give the same depth or heat.

What kind of coconut milk should I use?

Full-fat canned coconut milk is best for a rich, creamy texture.

Can I make this soup in advance?

Yes, but add fresh herbs and lime juice just before serving for the best flavor.

How can I make it creamier?

Add more coconut milk or a splash of heavy cream if desired.

What if I don’t have lemongrass?

You can substitute with lemongrass paste or omit it, though it adds a distinct citrusy flavor.

Can I use pre-cooked chicken?

Yes, add it toward the end of cooking just to heat through.

What’s the best way to serve this soup?

Serve it as-is or over cooked jasmine rice or rice noodles for a heartier meal.

How do I store leftover lemongrass?

Wrap tightly and freeze; it keeps well and can be sliced from frozen for future use.

Conclusion

This Easy Thai Chicken Soup is a fast, flavorful, and nourishing dish that brings a taste of Thailand into your home kitchen. Whether you’re new to Thai cooking or a longtime fan, this recipe is approachable, adaptable, and guaranteed to become a go-to comfort meal.

Jane