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Close-up shot of flavorful Thai Chicken Soup in a bowl, showcasing its vibrant colors and delicious ingredients.

Easy Thai Chicken Soup

This Thai Chicken Soup recipe offers a foolproof method for creating an authentic and delicious version of the classic dish. It focuses on building a flavorful broth, gently cooking the chicken, and balancing the sweet, sour, salty, and spicy elements for a truly satisfying soup experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups chicken broth
  • 4 slices galangal or ginger, about 1/4 inch thick
  • 3 stalks lemongrass, bruised
  • 4 kaffir lime leaves, torn
  • 2-3 red Thai chilies, crushed
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 red bell pepper, thinly sliced
  • 8 oz mushrooms, sliced
  • 2 tablespoons fish sauce or soy sauce/tamari
  • 1 tablespoon brown sugar or palm sugar
  • Juice of 2 limes
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped Thai basil

Equipment

  • large pot
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • Ladle

Method
 

  1. In a large pot, combine the chicken broth, galangal, lemongrass, kaffir lime leaves, and chilies.
  2. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to infuse.
  3. Add the chicken pieces to the broth and simmer for 8-10 minutes, or until cooked through.
  4. Add the sliced bell pepper and mushrooms to the pot and cook for another 3-5 minutes, until they soften slightly.
  5. Stir in the coconut milk (if using), fish sauce, and brown sugar.
  6. Simmer for another 2-3 minutes to allow the flavors to meld.
  7. Remove from heat and stir in the lime juice.
  8. Taste and adjust seasonings as needed.
  9. Garnish with fresh cilantro and Thai basil before serving.
  10. Serve hot.

Notes

For a richer flavor, use chicken thighs instead of chicken breasts. Adjust the amount of chilies to your spice preference. For a vegetarian option, use vegetable broth and soy sauce/tamari instead of fish sauce. The soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving.