Simple Thai Chicken Soup: Delicious & Easy!

Okay, friends, gather ’round! Let’s talk about something that warms my soul and tickles my taste buds: Simple Thai Chicken Soup. I can almost smell it now – that fragrant dance of ginger, lemongrass, and creamy coconut milk swirling in a pot, ready to transform into a bowl of pure comfort. I remember the first time I ever tried to make anything remotely Thai. It was a disaster! I added way too much fish sauce (rookie mistake!), and the whole house smelled… interesting, to say the least. But, like most cooking adventures, I learned from my mistakes. And let me tell you, after a lot of trial and error, I finally nailed this recipe for Simple Thai Chicken Soup.

This isn’t just any soup, you know. It’s the kind of dish that makes you feel good from the inside out. It’s my go-to meal when anyone in the family is feeling under the weather or when we just need a cozy night in. The beauty of this Simple Thai Chicken Soup is that it’s incredibly adaptable to whatever you have on hand. I swear, sometimes I think I can throw in just about anything and it still tastes amazing. The biggest aha moment for me was realizing that the key to great this Simple Thai Chicken Soup is all about building layers of flavor. Don’t be afraid to experiment with different herbs and spices to find your perfect blend! I love cooking dishes that fit into my busy family life, something that’s quick, healthy, and most importantly, delicious. This Simple Thai Chicken Soup ticks all those boxes. I truly believe in cooking with love and sharing that love with others through food. So, come on, let’s make some Simple Thai Chicken Soup together! You won’t regret it.

What You’ll Need for This Simple Thai Chicken Soup

Okay, let’s talk ingredients. I always say that a great dish starts with great ingredients, and this Simple Thai Chicken Soup is no exception. Here’s what you’ll need:

• 1 tablespoon coconut oil: I always use coconut oil because I love the subtle sweetness it adds, but you can easily substitute with olive oil or vegetable oil.
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 stalks lemongrass, bruised: When making Simple Thai Chicken Soup, you can find lemongrass at most Asian grocery stores. If you can’t find fresh lemongrass, you can use lemongrass paste, but the fresh stuff really makes a difference.
• 4 cups chicken broth: I prefer low-sodium so I can control the saltiness myself.
• 1 (13.5 ounce) can coconut milk: Full-fat is the way to go for that creamy, rich flavor in this Simple Thai Chicken Soup!
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 carrots, sliced
• 2 celery stalks, sliced
• 8 ounces mushrooms, sliced: I like using shiitake or oyster mushrooms, but cremini or button mushrooms work just fine too.
• 2 tablespoons fish sauce: This adds that signature umami flavor. Don’t be scared of it! A little goes a long way.
• 1 tablespoon lime juice: Freshly squeezed is always best!
• 1 red chili, thinly sliced (optional): For that extra kick!
• Fresh cilantro and lime wedges, for garnish

Here’s a Simple Thai Chicken Soup trick I learned from my mom: freeze extra ginger! That way, you always have some on hand. When I shop for ingredients, I try to get everything at once to save time. I find that shopping early in the morning when the stores are less crowded helps with a quick run. Storing leftover lemongrass is easy. Just wrap it tightly in plastic wrap and keep it in the fridge. As for cost-saving tips for Simple Thai Chicken Soup ingredients, buy chicken in bulk when it’s on sale and freeze it in individual portions. It makes weeknight cooking so much easier!

Let’s Make This Simple Thai Chicken Soup Together

Alright, let’s get cooking! Don’t worry, this Simple Thai Chicken Soup is super easy to make, even if you’re a beginner.

1. Sauté the aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant. I learned the hard way with Simple Thai Chicken Soup that burnt garlic is a no-no!
2. Add broth and lemongrass: Pour in the chicken broth and add the bruised lemongrass stalks. Bring to a simmer. I like to lightly crush the lemongrass before adding it, as it helps to release more flavor.
3. Simmer the chicken: Add the chicken pieces to the pot and simmer until cooked through, about 8-10 minutes. Don’t worry if your Simple Thai Chicken Soup looks a little watery at this point. The coconut milk will thicken it up later.
4. Stir in coconut milk and vegetables: Stir in the coconut milk, carrots, celery, and mushrooms. Simmer for another 5-7 minutes, or until the vegetables are tender. In my kitchen, Simple Thai Chicken Soup usually takes around 30 minutes from start to finish. While the Simple Thai Chicken Soup is cooking, I usually chop the cilantro and prepare the lime wedges for serving.
5. Season and serve: Remove the lemongrass stalks from the pot. Stir in the fish sauce, lime juice, and red chili (if using). Taste and adjust seasonings as needed. Your Simple Thai Chicken Soup should smell like a fragrant blend of lemongrass, ginger, and coconut. Serve hot, garnished with fresh cilantro and lime wedges. This Simple Thai Chicken Soup reminds me of other cozy soups, like this Turmeric Chicken Soup, which also builds flavor in layers. For more tips on how to use lemongrass, check out this helpful guide Authentic Tom Kha Gai (Thai coconut chicken soup).

I learned that the key to a perfect Simple Thai Chicken Soup is to be patient and let the flavors meld together. A family-tested shortcut for this Simple Thai Chicken Soup is to use pre-cut vegetables to save time. It’s a lifesaver on busy weeknights! And don’t be afraid to add other vegetables you enjoy. I’ve even thrown in some spinach or kale for an extra nutritional boost.

How I Love to Serve This Simple Thai Chicken Soup

Serving this Simple Thai Chicken Soup is almost as much fun as making it! My family loves this Simple Thai Chicken Soup when I serve it with a side of steamed jasmine rice. The rice soaks up all that delicious broth! I also like to offer a variety of toppings, like bean sprouts, Thai basil, and extra chili flakes, so everyone can customize their bowl to their liking.

This Simple Thai Chicken Soup is perfect for a chilly evening, a comforting lunch, or even a light dinner. It’s also great for meal prepping! I often make a big batch on Sunday and enjoy it throughout the week. Presentation-wise, I love serving this soup in pretty bowls with a generous sprinkle of cilantro and a bright green lime wedge. It just makes it feel extra special. If you have extra Simple Thai Chicken Soup, it keeps well in the fridge for up to 3 days. You can also freeze it for longer storage. Just be aware that the texture of the coconut milk might change slightly when thawed.

Friends always ask for this Simple Thai Chicken Soup recipe. It’s the kind of dish that’s both impressive and easy to make, a win-win in my book! For another quick and easy chicken soup, this Parmesan Mushroom Chicken Soup is also a favorite. This Simple Thai Chicken Soup is similar to Tom Kha Gai, for which there are many authentic recipes online; this one seems pretty good Tom Kha Gai (Thai Chicken Soup with Coconut and Galangal) Recipe. I even tried a seasonal variation with pumpkin once – it was surprisingly delicious!

Your Simple Thai Chicken Soup Questions Answered

Okay, let’s tackle some common questions I get about this Simple Thai Chicken Soup. I’ve made it countless times, so I’ve definitely encountered a few hiccups along the way!

• Can I use chicken thighs instead of chicken breasts? Absolutely! Chicken thighs will give you a richer, more flavorful soup. You’ll just need to simmer them a bit longer until they’re cooked through. You know what I do when my Simple Thai Chicken Soup uses chicken thighs? I shred the chicken before adding the coconut milk. It makes it easier to eat!
• I don’t like fish sauce. Can I substitute it with something else? I understand that fish sauce isn’t for everyone. You can try using soy sauce or tamari instead. Just start with a smaller amount and add more to taste. I learned the hard way with Simple Thai Chicken Soup that too much soy sauce can make it too salty.
• Can I make this soup vegetarian or vegan? Yes, you can! Simply substitute the chicken broth with vegetable broth and use tofu or tempeh instead of chicken. You can also add more vegetables like bell peppers, broccoli, or snap peas. My family prefers the Simple Thai Chicken Soup with chicken, but the vegetarian version is still delicious.
• My soup is too spicy! What can I do? If your soup is too spicy, try adding a little more coconut milk or lime juice to balance out the heat. You can also add a pinch of sugar. I once added too much chili and had to double the amount of coconut milk!

• Can I make this soup in a slow cooker? Yes! Simply add all the ingredients (except the coconut milk, lime juice, and cilantro) to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Then, stir in the coconut milk, lime juice, and cilantro before serving. This is a great option for busy days when you don’t have time to stand over the stove. I’ve found that Simple Thai Chicken Soup made in the slow cooker tastes even better because the flavors have more time to meld together.
• What other vegetables can I add to this soup? The possibilities are endless! Some of my favorites include bell peppers, snow peas, bok choy, and even potatoes. Just be sure to adjust the cooking time accordingly. Friends have asked about adding water chestnuts. You could add those too!
• How long does this soup last in the fridge? This soup will last in the fridge for up to 3 days. Be sure to store it in an airtight container. I also think that a batch of Simple Thai Chicken Soup is even better the next day, as the flavors have had more time to meld. Looking for another soup that keeps well? My Pumpkin Wild Rice Soup is another great option!

These are just a few of the questions I get asked about this Simple Thai Chicken Soup. If you have any other questions, feel free to ask in the comments below!

My Final Thoughts on This Simple Thai Chicken Soup

This Simple Thai Chicken Soup recipe holds a special place in my heart because it’s more than just a meal – it’s a symbol of comfort, warmth, and love. It’s the dish I turn to when I want to nourish my family and myself, both physically and emotionally. It’s a simple recipe, yet so delicious.

My Simple Thai Chicken Soup Pro Tips:

• Don’t be afraid to experiment with different vegetables and herbs. This recipe is a blank canvas, so feel free to get creative!
• Taste and adjust the seasonings as you go. This is key to creating a perfectly balanced soup.
• Use high-quality ingredients. It really makes a difference in the final flavor of the soup.

I’ve tried so many variations of this Simple Thai Chicken Soup over the years. One time, I added pineapple for a sweet and sour twist. Another time, I used shrimp instead of chicken. My kids love the version with rice noodles, while my husband prefers it with extra chili flakes. I even tried this Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup) – 40 Aprons. I encourage you to make this Simple Thai Chicken Soup your own. Add your favorite ingredients, adjust the seasonings to your liking, and most importantly, have fun in the kitchen!

I hope you enjoy making this Simple Thai Chicken Soup as much as I do. It’s a simple, delicious, and nourishing meal that’s perfect for any occasion. So go ahead, grab your ingredients, put on some music, and let’s get cooking! You’ve got this!

Simple Thai Chicken Soup

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This Simple Thai Chicken Soup is a flavorful and comforting dish perfect for a quick weeknight meal. Infused with fragrant ginger, lemongrass, and coconut milk, it’s a healthy and delicious way to warm up.

• Author: Liliana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Thai

Ingredients

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• 1 tablespoon coconut oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 stalk lemongrass, bruised
• 4 cups chicken broth
• 1 (13.5 ounce) can coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 red bell pepper, thinly sliced
• 1 cup sliced mushrooms
• 1/2 cup chopped cilantro
• Optional garnishes: lime wedges, chili flakes

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Instructions

1. Heat coconut oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned, about 5-7 minutes. Remove chicken from pot and set aside.
2. Add onion to the pot and cook until softened, about 3-5 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.
3. Stir in lemongrass, chicken broth, coconut milk, and fish sauce. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the cooked chicken back to the pot, along with the bell pepper and mushrooms. Simmer for another 5 minutes, until vegetables are tender.
5. Stir in lime juice and cilantro. Season with salt and pepper to taste.
6. Remove lemongrass stalk before serving. Garnish with lime wedges and chili flakes, if desired.

Notes

For a spicier soup, add a pinch of red pepper flakes or a sliced chili pepper to the pot while simmering.