Description
This Easy Thai Chicken Soup is creamy, zesty, and ready in just 30 minutes. Featuring tender chicken, colorful veggies, and a coconut-lime broth, it’s the perfect balance of comfort and freshness. Quick enough for busy weeknights yet flavorful enough for weekends, this Thai-inspired soup is a family favorite you’ll make on repeat.
Ingredients
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3–4 boneless, skinless chicken breasts (500–600 g), cut into bite-sized pieces
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3 cloves garlic, minced
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1-inch piece fresh ginger, minced
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1 cup (240 ml) coconut milk
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4 cups (950 ml) low-sodium chicken broth
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Juice of 1 lime (about 2 tbsp / 30 ml)
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1–2 bell peppers, sliced
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2 medium carrots, thinly sliced
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1–2 tbsp low-sodium soy sauce (to taste)
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1 tbsp oil (vegetable, canola, or olive oil)
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Optional garnish: fresh cilantro, chili flakes, or sliced green onions
Instructions
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Prep ingredients: Chop chicken, mince garlic and ginger, slice peppers and carrots.
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Sauté aromatics: Heat oil in a soup pot over medium heat. Add garlic and ginger, cook 1 minute until fragrant.
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Cook chicken: Add chicken and sauté 5 minutes, until no longer pink.
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Build broth: Pour in broth and coconut milk, stir, and bring to a gentle simmer.
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Add veggies: Add bell peppers and carrots, simmer 10 minutes until tender.
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Finish flavor: Remove from heat, stir in lime juice and soy sauce. Taste and adjust.
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Serve: Ladle into bowls and garnish with cilantro, chili flakes, or green onions.
Notes
Swap chicken for tofu and veggie broth for a vegetarian version.
For extra spice, stir in curry paste, chili flakes, or sriracha.
Add mushrooms, spinach, or zucchini for more veggie power.
Use shredded rotisserie chicken to save time.
For best results, add lime juice right before serving (or after reheating leftovers).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Thai-Inspired