Simple Thai Chicken Soup is a light and flavorful bowl that brings together tender chicken, fragrant herbs like lemongrass and cilantro, and a hint of spicy lime. It’s the kind of soup that feels fresh and soothing at the same time, with a nice balance between zesty and comforting flavors.
I love making this soup when I want something easy but still special. It doesn’t take much time, and the ingredients are straightforward, yet the flavors feel like a little escape to Thai street food. I usually add a splash of coconut milk to make it a bit creamier, but you can keep it clear and light if you prefer. Fresh lime juice at the end always brightens it up.
This soup is great for any day you’re craving something warm but not heavy. I often serve it with a side of jasmine rice or some crunchy veggies for extra freshness. It’s one of those recipes that feels cozy but never boring, and it’s always a hit when friends come over for a casual meal.
Key Ingredients & Substitutions
Lemongrass: This adds a fresh, citrusy flavor essential to Thai dishes. If you can’t find fresh lemongrass, use 1 teaspoon of lemongrass paste or zest from a lime as a stand-in.
Thai Chilies: They bring the heat and aroma. Substitute with serrano peppers or red chili flakes if fresh Thai chilies aren’t available. Adjust the amount to control spiciness.
Coconut Milk: This adds creaminess and balances flavors. Use full-fat for richer taste, or light coconut milk to reduce calories. For a dairy-free option, you can try almond milk but the flavor changes.
Fish Sauce: It gives umami saltiness. For a vegetarian alternative, try soy sauce or tamari but expect a milder flavor.
Rice Noodles: They soak up the broth nicely. If you prefer, swap with glass noodles or even thin spaghetti in a pinch.
How Do You Get Rich Flavor Without Overcooking the Chicken?
To keep chicken tender and flavorful, add it to the simmering soup towards the end:
- Cut chicken into bite-size pieces for quick cooking.
- Add chicken after broth and coconut milk boil, then lower heat.
- Simmer gently on medium-low for around 8-10 minutes until chicken is done.
- Avoid high heat or long cooking, which can make the chicken tough.
This method keeps chicken juicy and lets it soak up the soup’s flavors without drying out.
Equipment You’ll Need
- Large pot – perfect for simmering soup evenly and fitting all ingredients comfortably.
- Sharp knife – helps you cut chicken and vegetables neatly and quickly.
- Cutting board – keeps your work surface safe and organized while prepping.
- Wooden spoon – great for stirring soup gently without scratching your pot.
- Strainer or colander – useful for rinsing noodles to keep them from sticking.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or firm tofu for different protein options that soak up broth well.
- Add sliced mushrooms for extra earthiness and texture.
- Mix in baby spinach or bok choy near the end for a fresh, leafy boost.
- Use red curry paste instead of fresh chilies for a richer, spicier flavor.
Simple Thai Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 red Thai chilies, thinly sliced (adjust to taste)
- 1 stalk lemongrass, bruised and chopped into pieces
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup green beans, cut into 1-inch pieces
- 6 ounces rice noodles or glass noodles
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (plus lime wedges for serving)
- 1 teaspoon brown sugar
- Fresh cilantro, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so plan for roughly 25 minutes total. It’s a quick and hassle-free soup that comes together fast.
Step-by-Step Instructions:
1. Sauté Aromatics:
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook while stirring for about 3 minutes, until the onion is translucent and smells wonderful.
2. Add Chilies and Lemongrass:
Stir in the sliced red Thai chilies and lemongrass pieces. Cook for another minute, letting their flavors infuse into the pot.
3. Add Broth and Coconut Milk:
Pour in the chicken broth and the coconut milk. Stir everything together and bring it to a gentle boil.
4. Cook Chicken and Veggies:
Add the chicken pieces and green beans. Turn the heat down to medium-low and let everything simmer for about 8 to 10 minutes, until the chicken is fully cooked and the beans are tender but still crisp.
5. Prepare Noodles:
While the soup simmers, cook the noodles according to the package instructions. Drain and rinse under cold water to stop cooking and prevent sticking.
6. Finish the Soup:
Remove the lemongrass chunks from the soup. Stir in the fish sauce, lime juice, and brown sugar. Taste and adjust any seasonings if desired.
7. Serve:
Place cooked noodles into bowls, then ladle the hot soup over them. Garnish with freshly chopped cilantro and add a lime wedge on the side.
8. Enjoy!
Serve immediately and enjoy your simple, flavorful Thai chicken soup that’s both comforting and fresh.
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. Thaw overnight in the fridge or use the cold water method for quicker thawing. Pat the chicken dry to avoid extra liquid in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to step 6, then cool and store it in the fridge for up to 2 days. Reheat gently on the stove before adding noodles and garnishes to keep textures fresh.
What Can I Use Instead of Lemongrass?
If you don’t have fresh lemongrass, you can substitute with 1 teaspoon of lemongrass paste or add a teaspoon of lime zest to mimic the citrusy flavor.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep noodles separate if possible to avoid them becoming mushy. Reheat gently on the stove or microwave.
