If there’s one recipe that has saved me on more weeknights than I can count, it’s this Easy Thai Chicken Soup. It’s the kind of dish that tastes like you’ve been standing over the stove for hours—but really, it comes together in just about half an hour.
Born from my love of bold, comforting flavors and quick dinners (because let’s face it—between kids, errands, and that never-ending laundry pile, who has the time?), this soup has become a go-to in my New York kitchen. The creamy coconut base, a gentle kick of red curry, and the brightness of lime make it the perfect “takeout-at-home” bowl of happiness.
If you’ve ever loved my Crockpot Thai Coconut Chicken Soup or Lemon Ginger Chicken Soup, you’re going to adore this recipe.
Table of Contents
Why You’ll Love This Easy Thai Chicken Soup
- Quick to make – On the table in under 35 minutes.
- One-pot simplicity – Less cleanup, more relaxation.
- Adjustable spice – Make it as mild or fiery as you like.
- Creamy, cozy, and comforting – The kind of meal that hugs you from the inside.
This isn’t your average chicken soup—it’s creamy, zesty, and packed with Thai-inspired goodness that transforms a simple weeknight dinner into something special.
What Does Easy Thai Chicken Soup Taste Like?
Imagine sipping a spoonful of warm, coconut-rich broth that’s lightly spiced with red curry and balanced with lime’s tangy brightness. The tender shredded chicken and crisp-tender veggies bring it all together for a perfectly balanced bowl. It’s soothing yet exciting—comfort food with a twist.
Ingredients You’ll Need for Easy Thai Chicken Soup
Here’s everything you’ll need to create this flavorful masterpiece:
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 red chili, finely sliced (adjust to taste)
- 1 tablespoon red Thai curry paste
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 boneless, skinless chicken breasts
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced (optional)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Fresh basil leaves, chopped (optional, for garnish)
- Lime wedges (for serving)
If you enjoy Thai-inspired soups, you might also love my Slow Cooker Green Enchiladas Chicken Soup.
How to Make Easy Thai Chicken Soup – Step by Step
Making this Easy Thai Chicken Soup is as simple as it gets. You don’t need any fancy tools—just a sturdy pot, a few fresh ingredients, and about half an hour of your time. This recipe captures everything we love about Thai flavors—creamy coconut, zesty lime, a little spice, and that warm, comforting feeling you get from a bowl of homemade soup.
If you’ve ever tried my Creamy Tuscan Chicken Soup or Mexican Chicken Lime Soup, you’ll see the same spirit here: familiar ingredients transformed into something restaurant-worthy.
Here’s your step-by-step guide to making the best Easy Thai Chicken Soup right at home:
Step 1: Start with the Aromatics
In a large, heavy-bottomed pot, heat one tablespoon of vegetable oil over medium heat. Add your finely chopped onion, minced garlic, and thinly sliced red chili.
As they cook, the aroma will immediately fill your kitchen—it’s that signature start of every comforting Thai-inspired dish. Sauté for 2 to 3 minutes, just until the onion softens and turns translucent. This builds your flavor foundation, so don’t rush it!
Tip: If you’re sensitive to spice, remove the seeds from the chili before slicing. That way, you’ll still get flavor without the heat taking over.
Step 2: Toast the Curry Paste
Now, stir in the red Thai curry paste. Let it cook for about a minute while stirring continuously. You’ll notice it deepens in color and smells even richer—this is where the magic of Thai cooking begins.
Toasting the curry paste helps release the essential oils and bold flavors, giving your Easy Thai Chicken Soup that restaurant-style depth.
If you like this part of the process, you’ll also enjoy making my Crockpot Thai Coconut Chicken Soup—it uses the same layering technique for full-bodied flavor.
Step 3: Build the Broth
Once your kitchen smells incredible, pour in the chicken broth and coconut milk. Give it a slow stir to combine everything until it’s creamy and smooth.
You’ll see the red curry paste blend into the coconut milk, turning the liquid into a gorgeous orange hue. This is the heart of your Easy Thai Chicken Soup, where creamy meets spicy in perfect harmony.
Keep the heat at medium and let it come to a gentle simmer. You don’t want a rolling boil—that can cause the coconut milk to separate.
Step 4: Cook the Chicken Gently
Add the boneless, skinless chicken breasts directly into the pot. Cover it partially with a lid and reduce the heat slightly to maintain a soft simmer. Let the chicken cook for about 12 to 15 minutes, or until it’s tender and no longer pink inside.
Cooking the chicken this way infuses it with the coconut and curry flavor, ensuring that every bite is rich and flavorful.
While that’s simmering, you can tidy the counter or chop your veggies. This is also a great time to prepare a simple side, like jasmine rice—it pairs beautifully with the soup.
Step 5: Shred the Chicken
Once the chicken is fully cooked, carefully lift it out of the pot using tongs and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
This step takes just a couple of minutes, and it’s so satisfying to see how easily the chicken pulls apart.
Then, return the shredded chicken to the pot. It’ll soak up more of that rich coconut broth, becoming tender and flavorful.
If you love this kind of cozy texture, try my Chicken Tortellini Soup next—it uses a similar technique for a silky, hearty finish.
Step 6: Add the Vegetables
Now that your soup is looking creamy and full of flavor, toss in the diced red bell pepper and sliced mushrooms.
These add both color and freshness to your Easy Thai Chicken Soup. Let them simmer for 5 to 7 minutes, just until the vegetables soften slightly but still have a bit of crunch.
Note: You can add other vegetables, too—baby spinach, snow peas, or shredded carrots work beautifully if you want to mix things up.
Step 7: Season and Balance the Flavors
Once your soup has simmered and the veggies are tender, it’s time to bring everything together. Stir in the fish sauce, brown sugar, and fresh lime juice.
Taste your soup—this part is key. Adjust the seasoning however you like:
- Add a little more lime juice for brightness.
- Add a splash more fish sauce for savory depth.
- Or sprinkle in a pinch of brown sugar to balance out the spice.
This trifecta—salty, sweet, and sour—is what makes Thai cooking so beautifully balanced.
If you want to go deeper into this kind of flavor layering, you might love my Tuscan Chickpea Soup where I use the same principle of balancing ingredients for harmony.
Step 8: Garnish and Serve
Now for the best part—serving your Easy Thai Chicken Soup.
Ladle it into bowls, making sure each one gets plenty of chicken, veggies, and creamy broth. Top with freshly chopped cilantro, a sprinkle of basil (if you have it), and maybe an extra squeeze of lime.
Serve it hot with lime wedges on the side for that final pop of freshness.
This dish pairs wonderfully with warm crusty bread, steamed rice, or even a light cucumber salad if you want to keep things refreshing.
Step 9: Enjoy Every Spoonful
Sit back, take a breath, and enjoy that first spoonful of your homemade Easy Thai Chicken Soup. The combination of creamy coconut, tender chicken, and zesty lime makes it pure comfort in a bowl.
It’s the kind of meal that brings a little peace to a hectic evening—and the best part? You made it in under 35 minutes!
If you find yourself craving more cozy bowls like this, check out my White Chicken Lasagna Soup or Creamy Mushroom Wild Rice Soup. Both are reader favorites and perfect for your next easy dinner night.
Tips and Tricks for Perfect Easy Thai Chicken Soup
- Adjust the heat – Use half a chili for mild heat or add more for a spicy kick.
- Don’t skip the lime – It balances the richness of coconut milk.
- Try swapping protein – Shrimp or tofu also work beautifully.
- Use leftovers wisely – The soup tastes even better the next day.
- Make it heartier – Add rice noodles or jasmine rice for a more filling meal.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to preserve the flavors. You can also freeze it for up to 3 months, though it’s best without the fresh herbs (add those when reheating).
FAQs
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Just skip the simmering step and add the shredded chicken toward the end.
What can I substitute for fish sauce?
Soy sauce or tamari works in a pinch, though you’ll lose a bit of that traditional Thai flavor.
Can I make it vegetarian?
Yes—use vegetable broth, tofu, and skip the fish sauce.
Conclusion
This Easy Thai Chicken Soup proves that you don’t need to spend hours in the kitchen to enjoy bold, restaurant-quality flavor. It’s warm, creamy, and deeply satisfying—perfect for chilly evenings or when you just need something comforting yet light.
Give it a try, and when you do, let me know how it turns out! Share your photos or tag me if you recreate this at home.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Easy Thai Chicken Soup – Quick, Creamy & Flavorful
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This easy Thai chicken soup is quick, creamy, and packed with classic Thai flavors. With coconut milk, red curry paste, and tender chicken, it’s a delicious weeknight comfort meal ready in under 35 minutes.
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 red chili, finely sliced (adjust to taste)
- 1 tablespoon red Thai curry paste
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 boneless, skinless chicken breasts
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced (optional)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Fresh basil leaves, chopped (optional, for garnish)
- Lime wedges (for serving)
Instructions
1. In a large pot over medium heat, pour the vegetable oil. Add in the finely chopped onion, minced garlic, and sliced red chili. Sauté for 2-3 minutes until the onion is soft and fragrant.
2. Stir in the red Thai curry paste and cook for 1 minute, stirring continuously, until aromatic.
3. Pour in the chicken broth and coconut milk. Stir to combine well.
4. Add the whole chicken breasts and bring to a gentle simmer. Cover and cook for 15 minutes until the chicken is cooked through.
5. Remove the chicken and shred it using two forks.
6. Return the shredded chicken to the pot. Add the diced red bell pepper and sliced mushrooms. Simmer for another 5 minutes until the vegetables are tender.
7. Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasonings as needed.
8. Ladle the soup into bowls and garnish with chopped cilantro and optional basil.
9. Serve hot with lime wedges on the side.
Notes
This Thai chicken soup comes together quickly and is perfect for busy weeknights.
Adjust the red chili and curry paste to control the heat level.
Mushrooms are optional, but they add great texture and flavor.
Leftovers can be stored in the fridge for up to 3 days and reheated gently over the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
Keywords: thai soup, coconut milk, chicken curry soup, easy thai chicken soup
