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–+ servings
Bowl of Thai inspired chicken soup with herbs and spices

Thai Inspired Chicken Soup

A bright and soothing soup with citrus, ginger, and coconut, perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine Thai
Servings 4 servings
Calories 250 kcal

Ingredients
  

Aromatics and Base Flavors

  • 1 tablespoon oil (vegetable or avocado)
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 thumb-sized piece fresh ginger, peeled and julienned
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 2 tablespoons red curry paste Adjust to taste for spice level.

Soup Ingredients

  • 4 cups low-sodium chicken broth Homemade works beautifully.
  • 1 can (14 oz) full-fat coconut milk
  • 2 boneless, skinless chicken breasts
  • 2 medium carrots, sliced on the diagonal
  • 1 cup mushrooms (shiitake or cremini), sliced
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice, fresh
  • 1 tablespoon brown sugar or palm sugar
  • Salt and pepper to taste

Garnish

  • Fresh cilantro, Thai basil, and sliced green onions For garnish
  • Optional: rice noodles or cooked rice for serving

Instructions
 

Preparation

  • Slice the onion, mince the garlic, and julienne the ginger. Bruise lemongrass by pounding it lightly and cut into pieces.

Sauté Base Flavors

  • Heat oil in a large pot over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in garlic and ginger for 1 minute.

Bloom the Curry

  • Add red curry paste and cook briefly to awaken the spices, about 30 seconds.

Combine Ingredients

  • Pour in chicken broth and bring to a gentle simmer. Add the chicken breasts and lemongrass pieces. Simmer 12–15 minutes, until chicken is cooked through.
  • Remove chicken, shred with forks, then return to the pot.

Finish the Soup

  • Stir in coconut milk, carrots, bell pepper, mushrooms, fish sauce, lime juice, and brown sugar. Simmer for 5–7 minutes until vegetables are tender but still bright.

Serve

  • Taste and adjust seasoning with salt, pepper, or extra lime. Serve over rice or rice noodles and garnish with cilantro, Thai basil, and green onions.

Notes

Control the heat by starting with 1 tablespoon of red curry paste for a milder soup. Store cooled soup in airtight containers for up to 4 days. Freeze without noodles for up to 3 months.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 12gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 5g
Keyword Coconut Soup, comfort food, fall recipes, Quick Meal, Thai Chicken Soup
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