Simple Thai Chicken Soup is a bright and comforting bowl filled with tender chicken, fresh herbs, and a gentle splash of coconut milk. It brings together cozy warmth with exciting flavors like lemongrass, ginger, and lime, making each spoonful a little celebration for your taste buds. The soup feels light but satisfying, perfect for any day you want something both soothing and a bit lively.
I love making this soup when I need a quick, healthy dinner that still feels special. It’s really one of those recipes that’s easy to tweak—if I want it a little spicier, I add extra chili, or if I want it more tangy, a little more lime juice does the trick. The fresh herbs like cilantro and basil on top always make me smile, giving the soup that fresh, vibrant finish I look forward to.
Serving this soup with a side of jasmine rice or some crispy spring rolls makes it a filling and happy meal. It’s the kind of dish that brings warmth and a touch of sunshine on any evening, whether you’re relaxing at home or sharing with friends. For me, it’s a go-to whenever I want comfort with a little Thai-inspired flair that feels just right.
Key Ingredients & Substitutions
Lemongrass: This adds that fresh, citrusy flavor Thai soups are known for. If you don’t have fresh lemongrass, lemongrass paste works well and is easier to find.
Coconut Milk: It gives the soup richness and creaminess. Use full-fat coconut milk if possible, but light coconut milk is fine for a lighter soup.
Fish Sauce: This adds salty, umami depth. You can replace it with soy sauce or tamari for a vegetarian option, but the flavor won’t be exactly the same.
Chicken: I like using shredded cooked chicken breast for tenderness and ease. Rotisserie chicken is also a great shortcut if you’re short on time.
Fresh herbs and chili: Fresh cilantro, green onions, and chili add brightness and a little kick at the end. Adjust chilies to your heat tolerance or swap with red pepper flakes.
How Can I Get the Best Flavor Without Overcooking the Chicken?
Here’s how I make sure the chicken stays juicy and the flavors come through perfectly:
- Use cooked chicken shredded just before adding to the soup. This stops it from drying out during simmering.
- Simmer the broth with lemongrass, ginger, and onion first to let the flavors infuse well.
- Add coconut milk and seasoning after simmering, then gently heat with chicken and vegetables only until just cooked.
- Stir in lime juice at the end for a fresh burst of acidity, avoiding overcooking it in the heat.
Equipment You’ll Need
- Large pot – perfect for simmering soup evenly and holding all the ingredients comfortably.
- Sharp knife – makes slicing lemongrass, chilies, and veggies easy and safe.
- Cutting board – protects your counters and gives a clean space to prep ingredients.
- Wooden spoon – great for stirring without scratching your pot.
- Ladle – helps serve the soup neatly and makes portioning simple.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu for a lighter or vegetarian option that still soaks up the broth well.
- Add sliced bell peppers or snap peas for extra crunch and color.
- Include Thai basil instead of cilantro for a slightly sweet, peppery flavor twist.
- Mix in a spoonful of red curry paste to boost the heat and add depth.
Simple Thai Chicken Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 stalk lemongrass, tough outer layers removed and finely sliced (or 1 tablespoon lemongrass paste)
- 1-inch piece fresh ginger, minced
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1-2 red Thai chilies, sliced (adjust to taste)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 cups cooked shredded chicken breast
- 1 cup mushrooms, sliced (such as button or shiitake)
- 1 cup kale or spinach leaves, chopped
For Garnish:
- 2 green onions, thinly sliced
- Fresh cilantro sprigs
- Salt to taste
Time Needed
This soup takes about 15 minutes of prep and cooking time. You’ll spend a few minutes chopping and sautéing, then simmer the broth to develop the flavors. It comes together quickly — perfect for a cozy weeknight meal!
Step-by-Step Instructions
1. Sauté Aromatics
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Then add minced garlic, sliced lemongrass, and minced ginger. Cook for another 1-2 minutes until fragrant.
2. Simmer the Broth
Pour in the chicken broth and bring the mixture to a gentle simmer. Let it simmer for about 10 minutes to let the flavors infuse well.
3. Add Coconut Milk and Seasonings
Stir in the coconut milk, fish sauce, and sliced red chilies. Let the soup gently simmer for another 5 minutes to blend the flavors.
4. Add Chicken and Vegetables
Add the shredded cooked chicken, sliced mushrooms, and chopped kale (or spinach). Cook until mushrooms soften and greens wilt, about 3-5 minutes.
5. Final Touches and Serve
Remove from heat and stir in the lime juice. Taste and adjust salt or fish sauce as needed. Serve hot, garnished with sliced green onions and fresh cilantro. Optional sides like jasmine rice or crusty bread make it a complete meal.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or quickly in cold water. Using pre-cooked or rotisserie chicken works great too and speeds up prep.
Can I Make This Soup Ahead of Time?
Absolutely! The soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling the coconut milk.
How Can I Adjust the Spiciness?
Simply add fewer or more Thai chilies based on your heat preference. You can also remove the seeds to reduce the spice or substitute with milder peppers like red bell pepper.
What Can I Substitute for Lemongrass?
If fresh lemongrass isn’t available, lemongrass paste is a great alternative. You can also use a small amount of lime zest and a splash of lime juice to mimic the citrusy notes.
