When you need comfort food with a twist, this Easy Thai Chicken Soup is like a warm hug with a spicy edge. Creamy coconut milk meets zesty lime, tender chicken, and vibrant veggies for a dish that tastes like it simmered all day—but really came together in under 30 minutes. It’s the perfect mix of sweet, sour, salty, and spicy. Trust me, you’re going to love this.
Looking for another cozy, soul-warming soup? Don’t miss our Healthy Chicken Pot Pie Soup — it’s like a hug in a bowl, too! Or check out our fan-favorite Easy Lasagna Soup Recipe for a cheesy, meaty twist on classic comfort food.
If you love vibrant, nourishing bowls like Chicken Soup Ginger, Lemon Ginger Chicken Noodle Soup, or Healing Chicken Soup With Ginger And Turmeric, you’re going to be obsessed with this one. Think of it as your go-to for everything comforting and flavorful.
Table of Contents
Why You’ll Love This Recipe
- Quick and easy—ready in just 30 minutes
- Uses pantry staples with bold Thai flavors
- Naturally dairy-free and gluten-free
- Cozy, comforting, and just the right amount of spicy
- Perfect for meal prep or a weeknight dinner
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dinner |
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
Easy Thai Chicken Soup
Ingredients
Equipment
Method
- Heat oil in a large pot over medium heat. Sauté garlic and ginger until fragrant.
- Add red curry paste and chicken pieces. Cook until chicken is no longer pink on the outside.
- Pour in the chicken broth and coconut milk. Bring to a gentle simmer.
- Add mushrooms and red bell pepper. Simmer until vegetables are tender and chicken is cooked through.
- Stir in lime juice, fish sauce, and brown sugar. Add spinach and let it wilt.
- Season to taste with salt and pepper. Serve hot, garnished with chopped cilantro and green onions.
Notes
How to Make Easy Thai Chicken Soup
Step 1: Sauté the Aromatics
In a large pot, heat a bit of oil and sauté the garlic and ginger until fragrant. This is where the flavor magic starts!
Step 2: Add Curry and Chicken
Stir in the red curry paste and chicken pieces. Cook until the chicken is no longer pink on the outside.
Step 3: Pour in the Liquids
Add the chicken broth and coconut milk. Bring to a gentle simmer.
Step 4: Toss in the Veggies
Add mushrooms and bell pepper. Simmer until veggies are tender and chicken is cooked through.
Step 5: Finish with Flavor
Stir in lime juice, fish sauce, and a touch of brown sugar. Add spinach last so it just wilts. Taste and adjust seasoning.
Step 6: Serve and Garnish
Ladle into bowls and top with chopped cilantro and green onions. Optional: a squeeze of lime and chili flakes for extra zing.
Pro Tips for Thai Soup Perfection
- Use full-fat coconut milk for the richest flavor
- Don’t skip the fish sauce—it adds depth!
- Add rice noodles or jasmine rice for a heartier meal
- Leftovers taste even better the next day
Flavor Variations
- Swap chicken for shrimp or tofu
- Add lemongrass or kaffir lime leaves for extra aroma
- Make it spicier with Thai chili peppers or sriracha
- Craving Thai Chicken Curry Soup or Chicken Curry Soup? Just boost the curry paste and serve with fluffy rice!
Serving Suggestions
- Pair with sticky rice or a side of spring rolls
- Serve with a crisp Thai cucumber salad for balance
- Add a light Thai iced tea or coconut water on the side
Make-Ahead and Storage
Make the soup base ahead and add the veggies and spinach when reheating. It keeps well in the fridge for up to 4 days.
Leftovers
Store in an airtight container in the fridge. Reheat gently on the stovetop or in the microwave.
Freezing
Freeze the soup (without spinach) for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Warm on the stove over medium heat, stirring occasionally. Add fresh spinach before serving.
FAQ
Can I use light coconut milk?
Yes, but the soup will be less creamy. Full-fat gives the best texture.
What can I use instead of fish sauce?
Soy sauce or tamari works in a pinch, but it won’t have the same depth.
Is this soup very spicy?
It has a gentle kick, but you can control the spice with more or less curry paste.
Can I make it vegetarian?
Absolutely! Swap chicken for tofu and use veggie broth instead.
Final Thoughts
This Easy Thai Chicken Soup is the kind of dish that brings the whole table together. It’s cozy, full of bold flavors, and crazy simple to whip up. Whether you’re under the weather or just need something warm and comforting—like a Restorative Ginger-and-turmeric Noodle Soup—this one’s got your back. Bookmark it now, explore other Curry Soup Recipes, and keep this Thai Chicken Soup in your weekly rotation!