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.
Equipment
- Medium pot
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 full fat coconut milk 13.5 ounces 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
Instructions
- 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.