Easy Thai Chicken Soup is a warm, comforting dish bursting with the vibrant flavors of Thailand. In just 30 minutes, you’ll have tender chicken simmered in a creamy coconut broth, accented with fresh vegetables, lime, and aromatic herbs. Perfect for weeknight dinners or casual gatherings, this recipe is easy to customize—whether you prefer it mild and soothing or bold and spicy.
Why You’ll Love This Recipe
Quick & Easy: Ready in under 30 minutes with simple prep and minimal cleanup.
Customizable: Adjust spice levels, swap veggies, or add your favorite herbs.
Balanced Flavors: Creamy coconut milk pairs beautifully with tangy lime, savory soy sauce, and fragrant ginger.
Perfect for Any Occasion: From busy weeknights to cozy weekends, it’s a bowl of comfort everyone will love.
Time Needed
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 3–4 boneless, skinless chicken breasts, chopped into bite-sized pieces
- 3 cloves fresh garlic, minced
- 1-inch piece fresh ginger, peeled and minced
- 1 cup full-fat coconut milk
- 4 cups low-sodium chicken broth
- Juice of 1 lime
- Bell peppers and carrots, thinly sliced (to taste)
- Low-sodium soy sauce, to taste
- Oil for sautéing
How to Make Easy Thai Chicken Soup
1️⃣ Prep Ingredients – Chop chicken, mince garlic, and ginger. Slice bell peppers and carrots into thin strips.
2️⃣ Sauté Aromatics – Heat oil in a large pot over medium heat. Add garlic and ginger, cooking for 1 minute until fragrant.
3️⃣ Cook Chicken – Add chicken pieces, stirring until no longer pink (about 5 minutes).
4️⃣ Simmer Broth – Pour in chicken broth and coconut milk, stirring well to combine.
5️⃣ Add Vegetables – Add bell peppers and carrots; simmer for 10 minutes until vegetables are tender.
6️⃣ Finish and Serve – Remove from heat, stir in lime juice and soy sauce. Taste and adjust seasoning as needed. Serve hot.
Tips for Success
Even Cooking: Cut chicken and vegetables into similar sizes for uniform cooking.
Flavor Boost: Marinate chicken overnight with spices for deeper flavor.
Spice Level: Add chili paste or Sriracha for heat; keep it mild for a soothing version.
Extra Veggies: Try spinach, mushrooms, or snap peas for added nutrition and texture.
Make Ahead & Storage
Make Ahead: Prep and store chopped vegetables in the fridge for up to 3 days. Cook chicken separately and refrigerate up to 2 days before combining into soup.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze in portions for up to 3 months.
Reheat: Warm on the stove over medium heat until hot, or microwave in 1-minute intervals.
Nutrition (Per Serving)
Calories: 320 | Protein: 28g | Fat: 18g | Saturated Fat: 12g | Carbs: 10g | Fiber: 2g | Sugar: 6g | Sodium: 600mg | Cholesterol: 70mg
✨ Final Thoughts: Easy Thai Chicken Soup is the perfect blend of creamy, tangy, and aromatic flavors—simple enough for weeknights yet impressive enough for guests. Whether served with rice, bread, or just as-is, it’s a bowlful of comfort you’ll want on repeat.
Print
Easy Thai Chicken Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Easy Thai Chicken Soup is a quick, 30-minute recipe with tender chicken in a creamy coconut broth, flavored with fresh vegetables, lime, and aromatic herbs. Perfect for weeknight dinners, it’s customizable to be mild or spicy depending on your preference.
Ingredients
- 3–4 boneless, skinless chicken breasts, chopped into bite-sized pieces
- 3 cloves fresh garlic, minced
- 1-inch piece fresh ginger, peeled and minced
- 1 cup full-fat coconut milk
- 4 cups low-sodium chicken broth
- Juice of 1 lime
- Bell peppers and carrots, thinly sliced (to taste)
- Low-sodium soy sauce, to taste
- Oil for sautéing
Instructions
- Chop chicken, mince garlic and ginger. Slice bell peppers and carrots into thin strips.
- Heat oil in a large pot over medium heat. Add garlic and ginger; cook for 1 minute until fragrant.
- Add chicken pieces and cook until no longer pink, about 5 minutes.
- Pour in chicken broth and coconut milk; stir to combine.
- Add bell peppers and carrots; simmer for 10 minutes until vegetables are tender.
- Remove from heat, stir in lime juice and soy sauce. Adjust seasoning to taste and serve hot.
Notes
For extra heat, add chili paste or Sriracha. Add spinach, mushrooms, or snap peas for more veggies. Marinating the chicken overnight deepens the flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: thai chicken soup, coconut chicken soup, easy thai soup, weeknight dinner, spicy chicken soup