Print

Easy Thai Chicken Soup

Easy Thai chicken soup in a white bowl with fresh cilantro and red pepper flakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fragrant and comforting Thai chicken soup packed with authentic flavors, ready in just 30 minutes. Creamy coconut broth, tender chicken, and a perfect balance of sweet, sour, and spicy.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups chicken broth
  • 1 can (14 oz) full-fat coconut milk
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 3 kaffir lime leaves
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 cup sliced mushrooms
  • 1 red bell pepper, julienned
  • 1 cup fresh spinach
  • Juice of 1 lime
  • Fresh cilantro for garnish
  • Red pepper flakes to taste (optional)

Instructions

  1. Heat coconut oil in a large pot over medium heat. Add garlic and ginger and saute for 1 minute, stirring constantly, until fragrant and lightly golden.
  2. Add chicken pieces in a single layer. Cook for 3 to 4 minutes, turning occasionally, until lightly browned on the outside.
  3. Pour in chicken broth and coconut milk. Add lemongrass stalks and kaffir lime leaves. Bring to a gentle simmer over medium heat. Do not boil.
  4. Stir in fish sauce and brown sugar. Simmer for 10 minutes until chicken reaches an internal temperature of 165 degrees F.
  5. Add sliced mushrooms and julienned red bell pepper. Cook for 3 to 4 minutes until tender-crisp.
  6. Remove from heat. Stir in fresh spinach and let it wilt in residual heat for about 30 seconds.
  7. Add lime juice. Taste and adjust with more fish sauce, lime, or brown sugar as needed. Add red pepper flakes if desired.
  8. Remove lemongrass stalks and kaffir lime leaves before serving. Ladle into bowls, garnish with fresh cilantro, and serve hot.

Notes

  • Do not boil the soup after adding coconut milk. High heat causes the coconut milk to separate. Keep the soup at a gentle simmer throughout cooking.
  • For a vegetarian version, substitute chicken with pressed firm tofu and use vegetable broth instead of chicken broth.
  • Dried lemongrass and kaffir lime leaves can substitute for fresh. Use half the amount as dried herbs are more potent.
  • Store rice separately from the soup to prevent it from absorbing all the broth during storage.
  • Reheat gently over low heat on the stovetop only. Do not microwave on high or bring back to a boil.

Nutrition

Find it online: https://www.benefitiany.com/easy-thai-chicken-soup/