Simple Thai Chicken Soup Meal is a bright and comforting dish that brings warmth with its tender chicken pieces, fragrant herbs like lemongrass and cilantro, and a hint of spice from fresh chili or ginger. The broth is light but full of flavor, making it a perfect choice when you want something both satisfying and fresh.
I love how easy this soup is to prepare—it doesn’t require a ton of ingredients or time, but it still feels special thanks to those classic Thai flavors. Whenever I make it, I like to add a squeeze of lime right before serving to bring everything alive with a little zing. It’s the kind of meal that feels like a hug in a bowl.
This soup is wonderful on its own for a simple lunch or dinner, but I also enjoy serving it with a side of steamed jasmine rice or some crunchy veggies. It’s a great go-to when I want a meal that’s soothing yet bright, and everyone I’ve shared it with always ends up asking for seconds.
Key Ingredients & Substitutions
Chicken Breast: Using boneless chicken breast keeps the soup light and tender. You can swap for chicken thighs if you prefer juicier meat with a bit more flavor.
Red Curry Paste: This adds depth and mild heat. If you want less spice, start with half the amount, or substitute with a mild curry powder.
Coconut Milk: It gives the broth creaminess and richness. Use full-fat for the best flavor or light coconut milk for fewer calories.
Rice Noodles: They soak up the broth and add texture. If you can’t find them, try thin rice vermicelli or even cellophane noodles.
Fresh Herbs (Basil & Cilantro): These boost freshness and aroma. Thai basil is ideal, but regular basil works fine too. Cilantro is key for the authentic taste but can be left out if you’re not a fan.
How Do You Make Sure the Chicken Stays Tender and Juicy?
Cooking chicken in soup can sometimes make it tough. Here’s how to keep it tender:
- Slice the chicken thinly and evenly so it cooks quickly and uniformly.
- Add the chicken once the broth is simmering—not boiling—for gentle cooking.
- Cook just until the chicken turns white and is no longer pink inside; about 5-7 minutes.
- Overcooking will dry it out, so keep a close eye after adding the chicken.
This method helps the chicken stay soft and juicy, blending perfectly into the light coconut broth.
Equipment You’ll Need
- Large pot – perfect for simmering the soup and cooking all ingredients together.
- Sharp knife – helps you slice chicken and chop veggies cleanly and safely.
- Cutting board – provides a sturdy surface for all your prep work.
- Wooden spoon – great for stirring the soup without scratching your pot.
- Measuring spoons and cups – for accurate seasoning and ingredient amounts.
Flavor Variations & Add-Ins
- Swap chicken with shrimp for a lighter, seafood twist that cooks quickly.
- Add baby corn and snap peas for extra crunch and a sweet veggie touch.
- Use lime leaves or kaffir lime zest for a sharper citrus flavor in the broth.
- Stir in a spoonful of peanut butter for a creamy, nutty dimension to the soup.
How to Make Simple Thai Chicken Soup Meal?
Ingredients You’ll Need:
Main Ingredients:
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1-2 red chilies, sliced (adjust to taste)
- 1 stalk lemongrass, smashed and cut into pieces (optional)
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 large boneless chicken breast, thinly sliced
- 1 cup cherry tomatoes, halved or quartered
- 1 cup mushrooms, sliced (optional)
- 100g (about 3.5 oz) rice noodles (soaked or cooked per package instructions)
- ½ cup fresh basil leaves, chopped (Thai basil preferred)
- ¼ cup fresh cilantro, chopped
- 2 green onions, sliced
- Juice of 1 lime
- Fresh cilantro or basil for garnish
How Much Time Will You Need?
This Simple Thai Chicken Soup takes about 10 minutes to prepare and around 20 minutes to cook, making a total of about 30 minutes from start to finish. It’s quick and perfect for a cozy, flavorful meal without much hassle.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the vegetable oil in a large pot over medium heat. Add minced garlic, ginger, and sliced red chilies. Cook for 1-2 minutes, stirring, until you can smell the wonderful aroma.
2. Add Curry Paste and Lemongrass:
Mix in the red curry paste and smashed lemongrass pieces if you’re using them. Stir for about a minute to release their flavors.
3. Make the Broth:
Pour in the chicken broth and coconut milk, then bring everything to a gentle simmer.
4. Season the Soup:
Add fish sauce and sugar. Stir well to combine all these lovely flavors.
5. Cook the Chicken and Vegetables:
Add the thinly sliced chicken breast to the simmering broth. Let it cook for 5-7 minutes until it’s cooked through. Then stir in the cherry tomatoes and mushrooms (if using), cooking for another 2-3 minutes until the veggies soften.
6. Add Noodles:
Throw in the soaked or pre-cooked rice noodles and cook another 1-2 minutes just to heat them through nicely.
7. Final Touches:
Remove the lemongrass pieces if added. Stir in fresh basil, cilantro, and green onions. Squeeze fresh lime juice over the soup to brighten all the flavors. Taste and add more fish sauce or chili if you like it more salty or spicy.
8. Serve:
Serve the soup hot, garnished with extra fresh herbs. Enjoy this comforting and fresh Thai chicken soup meal!
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken, but be sure to thaw it completely before slicing and cooking. Thaw overnight in the fridge or use the cold water method for quicker thawing. This helps ensure even cooking and tender chicken.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance and store it in the fridge. When reheating, add fresh herbs and lime juice right before serving to keep the flavors bright and fresh.
What Can I Substitute for Lemongrass?
If you don’t have lemongrass, you can omit it or replace it with a teaspoon of lemon zest or lime zest to add a hint of citrus aroma. Fresh ginger and lime juice will also help maintain the soup’s bright flavor.
How Do I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to warm evenly. Add fresh herbs and a squeeze of lime after reheating for the best taste.
