Go Back
Creamy Thai Chicken Soup in a bowl with red peppers and herbs
ChefMaster Emily

Easy Thai Chicken Soup

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 in a flavorful broth ready in just 30 minutes. It's the perfect mix of sweet, sour, salty, and spicy, making it ideal for a cozy, comforting meal any night of the week.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp oil for sautéing
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp red curry paste
  • 1 lb chicken breast or thighs cut into bite-sized pieces
  • 3 cups chicken broth
  • 1 can coconut milk full-fat preferred
  • 1 red bell pepper sliced
  • 1 cup mushrooms sliced
  • 2 cups spinach fresh
  • 1 tbsp fish sauce
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp brown sugar
  • salt and pepper to taste
  • cilantro and green onions for garnish

Equipment

  • Large Pot

Method
 

  1. Heat oil in a large pot over medium heat. Sauté garlic and ginger until fragrant.
  2. Add red curry paste and chicken pieces. Cook until chicken is no longer pink on the outside.
  3. Pour in the chicken broth and coconut milk. Bring to a gentle simmer.
  4. Add mushrooms and red bell pepper. Simmer until vegetables are tender and chicken is cooked through.
  5. Stir in lime juice, fish sauce, and brown sugar. Add spinach and let it wilt.
  6. Season to taste with salt and pepper. Serve hot, garnished with chopped cilantro and green onions.

Notes

Use full-fat coconut milk for richer flavor. Add noodles or rice for a heartier meal. For a vegetarian version, substitute tofu and use vegetable broth.