Easy Thai Chicken Soup

Why You’ll Love This Recipe

I love this recipe because it’s quick to make yet full of rich, balanced flavors—the creamy coconut milk pairs beautifully with the brightness of lime juice and the gentle warmth from ginger and garlic. The fresh veggies add a nice crunch and nutrition, and the dish is so easy to customize with extra spice or veggies. It’s a go-to when I want something wholesome and comforting without spending hours in the kitchen.

Ingredients

3–4 boneless skinless chicken breasts
3 cloves fresh garlic
1-inch piece of fresh ginger
1 cup coconut milk
4 cups low-sodium chicken broth
Juice of 1 lime
Bell peppers and carrots (to taste)
Low-sodium soy sauce

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Chop the chicken into bite-sized pieces. Mince the garlic and ginger.

2. Heat a bit of oil in a large pot over medium heat. Sauté the garlic and ginger until fragrant, about 1 minute.

3. Add the chicken pieces and cook until no longer pink, about 5 minutes.

4. Pour in the chicken broth and coconut milk, stirring well to combine.

5. Add bell peppers and carrots, then simmer for about 10 minutes until the vegetables are tender.

6. Remove from heat and stir in lime juice and soy sauce to taste before serving.

Servings and Timing

This recipe serves 4 people. Total time is about 30 minutes, making it quick enough for a weeknight meal.

Variations

I sometimes marinate the chicken overnight with spices like turmeric or chili flakes for deeper flavor. Adding spinach, bok choy, or snap peas boosts nutrition and texture. For a spicy kick, I mix in chili paste or Sriracha before serving.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat the soup gently on the stovetop, adding a splash of broth or water if it has thickened.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are juicier and add more flavor; just adjust cooking time to ensure they’re fully cooked.

Can I make this soup vegetarian?

You can substitute chicken broth with vegetable broth and omit the chicken, adding tofu or extra veggies instead.

How spicy is this soup?

As written, it’s mild, but you can easily add chili paste or fresh chilies to increase the heat.

What can I use if I don’t have fresh ginger?

Ground ginger works in a pinch, but fresh ginger provides the best flavor and aroma.

Can I freeze this soup?

Yes, but I recommend freezing without the lime juice and adding it fresh when reheating for the best taste.

Conclusion

Easy Thai Chicken Soup is one of my favorite quick, comforting meals that’s both nutritious and bursting with vibrant flavors. It’s adaptable, simple to prepare, and perfect for warming up any night of the week while satisfying the whole family.

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