Thai Chicken Soup is a bright and comforting mix of flavors that hits just right when you’re looking for something warm but fresh. It usually has tender chicken pieces, fragrant lemongrass, creamy coconut milk, and a touch of lime that gives it a lovely zing. I especially love how the soup is light yet satisfying, with a gentle spice that wakes up your taste buds without burning them.
One of my favorite things about making Thai Chicken Soup is how easy it is to adjust the flavors to your liking. I like to add extra ginger and a bit of chili if I’m in the mood for something with a little more kick. It’s one of those dishes that feels both special and simple, perfect for a cozy night in or when you want to impress without much fuss.
When I serve this soup, I like to top it off with fresh cilantro and a squeeze of lime right at the table. It brightens everything up and makes it feel homemade in the best way. Plus, having a bowl of this soup reminds me of chilly evenings when all I wanted was something soothing and packed with good, honest flavors.
Key Ingredients & Substitutions
Chicken: I like using boneless skinless chicken breast for easy cutting and quick cooking. You can swap it for thighs if you want juicier, more flavorful meat.
Lemongrass & Kaffir Lime Leaves: These give the soup its fresh, citrusy taste. If you can’t find them, try adding extra lime zest and a bit of lemon balm or lime leaves from other Asian stores.
Galangal or Ginger: Galangal is traditional and has a sharper, citrusy flavor. If unavailable, fresh ginger is a good and easy substitute.
Coconut Milk: This adds creaminess and a subtle sweetness. Use full-fat for richness, or light coconut milk if you want fewer calories.
Fish Sauce: It gives umami and saltiness. If you need a vegetarian alternative, soy sauce or tamari works fine but adjust salt to taste.
Fresh Herbs (Cilantro, Thai Basil, Mint): These fresh herbs add brightness. If you can’t find Thai basil, regular basil or fresh mint are tasty options.
How Can I Make the Soup Flavorful Without Overcooking the Chicken?
To keep chicken tender and the soup rich in flavor, follow these steps:
- Brown the chicken briefly before making the broth — this locks in juiciness and adds depth.
- Simmer the broth with aromatics (lemongrass, galangal, lime leaves) first to infuse flavor.
- After infusing, remove aromatics before adding coconut milk and vegetables to avoid bitterness.
- Add chicken back after the vegetables start getting tender. Cook just until chicken is done to avoid toughness.
- Finish with fish sauce, lime juice, and sugar. Adjust seasoning at the end to balance salty, sour, and sweet flavors perfectly.
Equipment You’ll Need
- Large soup pot – I find it easy to cook everything evenly in one big pot, and it’s perfect for serving family-sized portions.
- Cutting board and sharp knife – for chopping chicken, vegetables, and herbs easily and safely.
- Measuring spoons and cups – helps you add the right amount of fish sauce, lime juice, and sugar for balanced flavor.
- Chef’s spoon or ladle – for stirring and serving the soup smoothly.
- Optional mortar and pestle – great for pounding lemongrass, garlic, and chilies to release more flavor.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu – for different textures and vegetarian options.
- Add extra vegetables like bok choy, snap peas, or zucchini – to make the soup more colorful and nutritious.
- Use different herbs like fresh Thai basil, mint, or cilantro – depending on your taste or what you have on hand.
- Adjust spiciness by adding more or fewer red chilies or a splash of chili oil – perfect for mild or fiery bowls.
How to Make Thai Chicken Soup
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 1 pound (450g) boneless skinless chicken breast, cut into bite-sized pieces
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 stalks lemongrass, trimmed and smashed
- 3-4 slices fresh galangal or ginger
- 3 kaffir lime leaves, torn into pieces (optional)
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1-2 red Thai chilies, sliced (adjust to taste)
- 1 cup broccoli florets
- 1 medium carrot, sliced
- 1 red bell pepper, julienned
- 1 cup mushrooms, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon sugar (palm sugar if available)
- Fresh cilantro leaves for garnish
- Fresh Thai basil or mint leaves for garnish (optional)
- Lime wedges for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 25 minutes to cook, so you’ll have a warm, delicious bowl ready in roughly 35 minutes.
Step-by-Step Instructions:
1. Cook the Chicken:
Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook for 3-4 minutes until they start turning golden. Then, take them out and set aside.
2. Sauté Aromatics:
In the same pot, add lemongrass, galangal (or ginger), kaffir lime leaves, and sliced red onion. Cook for 2-3 minutes until you smell the lovely aroma.
3. Make the Broth:
Pour in the chicken broth and bring it to a gentle boil. Lower the heat, cover, and let it simmer for about 10 minutes to soak up all those flavors.
4. Remove Herbs:
Using a slotted spoon, fish out the lemongrass, galangal, and kaffir lime leaves to keep the broth smooth.
5. Add Coconut Milk and Veggies:
Stir in the coconut milk, garlic, red chilies, broccoli, carrot, bell pepper, and mushrooms. Let it simmer for 5-7 minutes until the veggies are tender.
6. Finish Cooking Chicken & Season:
Put the chicken back in and cook for another 3-5 minutes until done. Then add fish sauce, lime juice, and sugar. Taste and tweak the flavors as you like.
7. Serve and Garnish:
Ladle the soup into bowls, sprinkle generously with fresh cilantro and basil or mint if you have them. Serve with lime wedges for an extra fresh zing!
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to remove excess moisture so it browns nicely.
Can I Make Thai Chicken Soup Ahead of Time?
Absolutely! The flavors actually deepen if you refrigerate it overnight. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm the soup slowly on the stovetop to keep the chicken tender and the coconut milk from separating.
What Can I Substitute if I Don’t Have Lemongrass or Kaffir Lime Leaves?
If you can’t find lemongrass, use extra lime zest or lemon balm for a citrusy note. For kaffir lime leaves, fresh lime zest or a small splash of lime juice added at the end can help mimic the flavor.
