This soup is silky from coconut milk, tangy with lime, and gently spicy from red curry paste, ready in about 30 minutes with juicy shredded or sliced chicken. The twist uses store bought Thai curry paste plus fresh ginger and lime to mimic galangal and kaffir lime leaves when you cannot source them. You get clean citrus aroma, balanced heat, and tender mushrooms in a light yet satisfying bowl.
Table of Contents
Ingredients
- 1 tablespoon neutral oil for sautéing and bloom the paste evenly
- 2 tablespoons Thai red curry paste or 1 to 1.5 tablespoons for mild heat
- 1 tablespoon fresh grated ginger stand in for galangal with warm citrus notes
- 2 stalks lemongrass trimmed and bruised release oils and aroma
- 4 cups low sodium chicken broth base body without excess salt
- 1 can 13.5 ounces full fat coconut milk for silky texture and round sweetness
- 12 ounces thinly sliced chicken breast or thighs quick cooking and tender
- 6 ounces mushrooms white or cremini or oyster for meaty bite
- 2 tablespoons fish sauce salty savor and authentic depth or soy sauce to taste
- 1 to 2 tablespoons fresh lime juice added off heat to keep it bright
- 1 teaspoon brown sugar balances acidity and heat
- 1 to 2 small Thai chiles or jalapeño optional for extra heat
- Fresh cilantro and scallions for garnish freshness and crunch
- Cooked jasmine rice optional for serving to make it a meal
How to Prepare Easy Thai Chicken Soup
- Bloom aromatics 3 minutes
Warm oil in a medium pot over medium heat until shimmering then stir in curry paste and ginger until fragrant and brick red about 60 to 90 seconds. If it smells sharp or starts sticking splash in 2 tablespoons broth to prevent scorching. - Infuse broth 8 minutes
Add lemongrass broth and coconut milk then bring to a gentle simmer not a rolling boil to keep the coconut from splitting. You should see small lazy bubbles and a glossy surface. - Cook chicken 5 to 7 minutes
Add sliced chicken and mushrooms and simmer until the chicken turns opaque edges curl slightly and the thickest piece hits 165 F and feels springy not firm. If the soup threatens to boil lower heat to maintain a gentle simmer. - Season to balance 1 to 2 minutes
Remove lemongrass. Stir in fish sauce brown sugar and half the lime juice. Taste then adjust with more fish sauce for salt more lime for brightness or a splash of water if too intense. The finish should taste creamy first then tangy with a soft lingering heat. - Garnish and serve
Ladle into bowls top with cilantro scallions and sliced chiles. Serve as is or over a scoop of jasmine rice for a heartier bowl.
Substitutions and variations
- Protein swaps use shrimp added in the last 2 to 3 minutes or tofu cubes simmered 5 minutes for a lighter bowl. Smoked beef or pastırma adds cured savor if skipping fish sauce then season with soy.
- Aromatic swaps no lemongrass use 2 strips of lime zest plus extra lime juice at the end for lift. No ginger add a touch more curry paste and a pinch of white pepper.
- Veg add ins spinach snow peas or thin carrot rounds cook 2 to 3 minutes until just tender for color and crunch.
- Creaminess light coconut milk works but simmer 2 minutes less to avoid thinning out the body.
- Heat control reduce curry paste for mild or add a teaspoon chili oil at the end for clean heat without changing balance.
- Dietary pivot dairy free already and easy gluten smart if you use gluten free fish sauce and soy or tamari.
Storage and reheating
- Fridge store in a covered container up to 3 days. The coconut may separate but will come back together when warmed.
- Freeze up to 2 months without the cilantro and scallions. Thaw overnight in the fridge.
- Reheat warm gently over medium low until just steaming then finish with fresh lime to restore brightness. Avoid boiling to prevent coconut curdling and rubbery chicken.
Most asked FAQs
- Is this authentic tom kha gai ?
This is an inspired weeknight version that borrows the coconut lime lemongrass profile and swaps galangal and kaffir lime leaves with ginger and fresh lime for access and speed. - Can I use rotisserie chicken ?
Yes add shredded cooked chicken in step 3 and simmer 2 to 3 minutes to warm through so it stays juicy. - How do I keep coconut milk from curdling ?
Keep the soup at a gentle simmer never a hard boil and add lime off heat which protects the emulsion and keeps it glossy. - What if the soup tastes flat ?
Add another teaspoon fish sauce for savor or a pinch more brown sugar to round the lime and heat. A final squeeze of lime can wake it up too. - Can I make it vegetarian ?
Use vegetable broth swap chicken for tofu or mushrooms and season with soy and a touch of miso for depth. - How spicy is it ?
Medium with 2 tablespoons red curry paste. For mild use 1 tablespoon and skip fresh chiles. For hot stir in chili oil at the end. - What to serve with it ?
Steamed jasmine rice simple cucumber salad or crunchy roasted peanuts on top for texture.
Easy Thai Chicken Soup
This soup is silky from coconut milk, tangy with lime, and gently spicy from red curry paste, ready in about 30 minutes with juicy shredded or sliced chicken. The twist uses store bought Thai curry paste plus fresh ginger and lime to mimic galangal and kaffir lime leaves when you cannot source them.
Ingredients
Equipment
Method
- Warm oil in a medium pot over medium heat until shimmering then stir in curry paste and ginger until fragrant and brick red about 60 to 90 seconds. If it smells sharp or starts sticking splash in 2 tablespoons broth to prevent scorching.
- Add lemongrass broth and coconut milk then bring to a gentle simmer not a rolling boil to keep the coconut from splitting. You should see small lazy bubbles and a glossy surface.
- Add sliced chicken and mushrooms and simmer until the chicken turns opaque edges curl slightly and the thickest piece hits 165 F and feels springy not firm. If the soup threatens to boil lower heat to maintain a gentle simmer.
- Remove lemongrass. Stir in fish sauce brown sugar and half the lime juice. Taste then adjust with more fish sauce for salt more lime for brightness or a splash of water if too intense. The finish should taste creamy first then tangy with a soft lingering heat.
- Ladle into bowls top with cilantro scallions and sliced chiles. Serve as is or over a scoop of jasmine rice for a heartier bowl.
Notes
Protein swaps use shrimp added in the last 2 to 3 minutes or tofu cubes simmered 5 minutes for a lighter bowl. Smoked beef or pastırma adds cured savor if skipping fish sauce then season with soy. Aromatic swaps no lemongrass use 2 strips of lime zest plus extra lime juice at the end for lift. No ginger add a touch more curry paste and a pinch of white pepper. Veg add ins spinach snow peas or thin carrot rounds cook 2 to 3 minutes until just tender for color and crunch. Creaminess light coconut milk works but simmer 2 minutes less to avoid thinning out the body. Heat control reduce curry paste for mild or add a teaspoon chili oil at the end for clean heat without changing balance. Dairy free already and easy gluten smart if you use gluten free fish sauce and soy or tamari. Store in a covered container up to 3 days in the fridge. The coconut may separate but will come back together when warmed. Freeze up to 2 months without the cilantro and scallions. Thaw overnight in the fridge. Reheat warm gently over medium low until just steaming then finish with fresh lime to restore brightness. Avoid boiling to prevent coconut curdling and rubbery chicken.
