Can I make this Thai Chicken Soup ahead of time?

Yes! The flavors actually deepen overnight. Store in an airtight container in the fridge for up to 4 days.

Can I substitute chicken breasts with thighs?

Absolutely. Boneless, skinless chicken thighs work beautifully and add even more flavor.

Is Thai Chicken Soup spicy?

Not by default. It’s mild as written, but feel free to add chili flakes or Thai red curry paste for a spicy kick.

Can I use frozen vegetables?

Sure can! Just add them during the simmer step and adjust cooking time as needed.

Thai Chicken Soup : A Cozy Comfort in 6 Easy Steps

Description

This creamy Thai Chicken Soup is quick, comforting, and full of bold Thai flavors. With tender chicken, colorful veggies, coconut milk, and rice noodles, it’s a one-pot wonder ready in under 30 minutes!

Ingredients

3–4 boneless skinless chicken breasts, chopped
3 cloves garlic, minced
1-inch piece fresh ginger, peeled and grated
1 tbsp oil (olive, coconut, or avocado)
4 cups low-sodium chicken broth
1 can (13.5 oz) full-fat coconut milk
1–2 bell peppers, thinly sliced
2 carrots, peeled and cut into matchsticks
Juice of 1 lime
2 tbsp low-sodium soy sauce
Rice noodles, cooked according to package instructions
Optional toppings: fresh cilantro, red chili slices, lime wedges

Cook Mode Prevent your screen from going dark

Instructions

Prep the ingredients: Slice the chicken into bite-sized chunks. Mince the garlic and grate the ginger. Prepare the vegetables and toppings.
Sauté aromatics: Heat oil in a large pot over medium heat. Add garlic and ginger; cook until fragrant, about 1 minute.
Add chicken: Stir in the chopped chicken and cook for 5 minutes, until no longer pink on the outside.
Build the broth: Pour in the chicken broth and coconut milk. Stir to combine and bring to a simmer.
Add veggies: Toss in the sliced bell peppers and carrots. Simmer for 10 minutes, until veggies are tender.
Finish: Turn off the heat. Stir in soy sauce and fresh lime juice. Taste and adjust seasoning as needed.
Serve: Ladle soup into bowls over cooked rice noodles. Garnish with cilantro, red chili, and lime wedges if desired. Enjoy!

Notes

You can use chicken thighs instead of breasts for added flavor.
Want extra spice? Add a spoonful of Thai red curry paste or sliced chili peppers.
Leftovers keep well for up to 4 days in the fridge.
Add mushrooms or baby spinach for more veggie goodness!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 425 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 85 mg