Description
A quick, comforting, and flavorful Easy Thai Chicken Soup with a creamy, aromatic broth that's both tangy and savory. This one-pot meal, ready in about 30 minutes, features tender chicken, a coconut milk base, and classic Thai aromatics like lemongrass and ginger, making it a perfect weeknight lifesaver.
Ingredients
1 lb Chicken breast or thighs, cubed
1 (14 oz) can Coconut milk
4 cups Chicken broth
1 Lemongrass stalk, bruised
1 tbsp Fresh ginger, grated
3 cloves Garlic, minced
2 tbsp Thai red curry paste
1 tbsp Fish sauce
2 tbsp Lime juice
1 cup Mushrooms, sliced
1 Bell pepper, thinly sliced
For garnish Fresh cilantro & basil
Instructions
1. Sauté the Aromatics: First, heat a large pot over medium heat. Add a splash of oil. Then, sauté the ginger, garlic, and curry paste for about one minute until fragrant.
2. Build the Broth: Next, pour in the chicken broth and coconut milk. Stir everything together until the curry paste fully dissolves. Add the bruised lemongrass stalk.
3. Cook the Chicken: Now, gently add the cubed chicken to the pot. Let it simmer for about 10-12 minutes, or until the chicken is cooked through.
4. Add Vegetables: After that, stir in the mushrooms and bell pepper. Let them cook for another 5 minutes until they are just tender.
5. Finish with Flavors: Finally, turn off the heat. Remove the lemongrass stalk. Stir in the fish sauce and fresh lime juice. Taste and adjust seasoning if needed.
6. Serve: Ladle the hot Easy Thai Chicken Soup into bowls. Garnish generously with fresh cilantro and basil.
Notes
Substitutions & Variations: If you don’t have fresh lemongrass, use 1 tablespoon of lemongrass paste. No fish sauce? Try soy sauce or tamari. You can also use shrimp or tofu instead of chicken. Feel free to toss in spinach or kale at the end for extra greens.
Pro Tips: Taste your curry paste before adding it to control the heat level. Do not boil the soup after adding the coconut milk; a gentle simmer is perfect. Bruise the lemongrass stalk by whacking it with the back of your knife to release its essential oils.
Storage & Reheating: Let the soup cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop. Freezing is not recommended as the coconut milk can separate.
Serving Suggestions: Serve with jasmine rice, a crisp side salad, spring rolls, or satay skewers.
FAQs: The soup can be adapted for a slow cooker (low for 6-7 hours, high for 3-4 hours). The spice level is customizable by adjusting the red curry paste. To make it heartier, add rice noodles, vermicelli, or more vegetables like baby corn.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 485
- Sugar: 5g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 24g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg