We’ve all had those evenings, peering into the fridge and wanting something that’s both deeply comforting and wonderfully quick. You’re searching for a meal that warms the soul, excites the palate, and doesn’t demand hours of your time. The perfect answer is this stunning, vibrant, and remarkably straightforward Thai Chicken Soup. It’s like a warm embrace in a bowl, expertly balancing creamy, spicy, sweet, and tangy flavours in a way that feels utterly indulgent yet surprisingly light. Put the takeaway menu aside; we’re about to guide you through creating a sensational soup that is destined to become a staple in your weekly meal plan.

A Taste of Thailand in Your Kitchen

Our recipe draws inspiration from the beloved Thai classic, Tom Kha Gai. While authentic versions often call for specialised ingredients like galangal and kaffir lime leaves, we’ve developed a more accessible take that uses items you can easily find in your local supermarket, all without compromising on that signature taste. At its core, this is a luscious coconut milk soup, beautifully infused with the fragrant heat of red curry paste, ginger, and garlic. The tender chicken and fresh vegetables are bathed in a broth that is simply divine. This is more than a simple soup; it’s an culinary journey that whisks you away to the lively street markets of Thailand, right from your own home.

Why You’ll Love This Recipe

• Incredibly Fast: This is one of those fantastic 20 minute recipes. From start to finish, you can have this flavour-packed meal on the table in less than half an hour, which makes it an absolute lifesaver on busy evenings.
• Bursting with Flavour: We truly mean it when we say this soup is a symphony of flavours. The creamy coconut milk, zesty lime, aromatic red curry paste, and savoury fish sauce come together to create a complex and exquisitely balanced taste experience.
• Wonderfully Creamy & Comforting: Using full-fat coconut milk gives this soup a luxurious, velvety consistency that is the very definition of comfort food. It’s satisfyingly rich without feeling at all heavy.
• Easily Customisable: You’re in control in the kitchen! It’s simple to tweak the spice level, substitute the vegetables with whatever you have on hand, or even create a vegetarian version. We’ll share some great ideas to help you make it perfectly yours.

Ingredients

• 1 tbsp coconut oil or vegetable oil
• 2 cloves garlic, finely minced
• 1 inch piece of fresh ginger, grated
• 2 tbsp Thai red curry paste
• 400ml tin full-fat coconut milk
• 750ml chicken or vegetable stock
• 500g skinless, boneless chicken breasts or thighs, thinly sliced
• 1 large red pepper, deseeded and thinly sliced
• 150g mushrooms (chestnut or shiitake work well), sliced
• 1 tbsp fish sauce (or tamari for a gluten-free option)
• 1 tbsp brown sugar or palm sugar
• Juice of 1 lime
• A handful of fresh coriander, roughly chopped
• 2 spring onions, finely sliced
• Optional: 1 red chilli, finely sliced for extra heat

How to Make the Perfect Thai Chicken Soup

Putting together this gorgeous soup is a straightforward, step-by-step affair. We’ve laid out the process clearly to guarantee you achieve flawless results every time. Let’s gather our ingredients and get started!

Step 1: Build Your Flavour Base

Set a large saucepan or Dutch oven over a medium heat. Pour in the coconut oil. Once it has warmed up, add the minced garlic and grated ginger. Sauté for about a minute until their aroma fills the kitchen, but take care they don’t catch and burn. Next, add the Thai red curry paste and stir it in. Continue to cook for another minute, stirring it around the pan. This vital step awakens the spices within the paste, unlocking their full aromatic potential and building a rich foundation for our curry chicken soup.

Step 2: Create the Creamy Broth

Pour the full tin of coconut milk and the chicken stock into the pan. Whisk these together until the curry paste has completely dissolved and the liquid is perfectly smooth. Bring the mixture to a gentle simmer. It is crucial not to let it reach a vigorous, rolling boil, as this can cause the coconut milk to curdle or separate. A low, steady heat is all that’s required.

Step 3: Cook the Chicken

Once your broth has reached a gentle simmer, you can add the thinly sliced pieces of chicken. Slicing them thinly is the key, as it allows them to cook through very quickly, usually in just 5-7 minutes. This ensures the chicken remains incredibly tender and succulent. Let it simmer gently until the chicken is fully cooked with no pink remaining.

Step 4: Add the Vegetables and Seasoning

Now is the moment to introduce your vegetables. Add the sliced red pepper and mushrooms to the pot. They only require a couple of minutes in the hot broth to become tender-crisp; we want them to keep a slight bite. Next, stir in the fish sauce, brown sugar, and a good squeeze of fresh lime juice. This trio works in harmony to create that classic Thai balance of salty, sweet, and sour. Give the broth a taste. Does it need more salt? Add another dash of fish sauce. A little more sweetness? Add a touch more sugar. More zing? Squeeze in more lime. This is your chance to adjust it to your personal preference.

Step 5: Garnish and Serve

Your magnificent Thai Chicken Soup is complete! Ladle the soup into warmed bowls. Finish with a generous scattering of chopped fresh coriander, finely sliced spring onions, and a few slivers of fresh red chilli if you fancy some extra heat. Serve straight away and get ready to receive some well-deserved praise.

Tips for the Best Spicy Asian Soup

Although this recipe is quite simple, a few of our professional tips can take it from being merely great to truly unforgettable. Here’s how we make sure every single bowl is a masterpiece.

• Use Full-Fat Coconut Milk: For the most sumptuous and creamy broth, this is not the time to cut corners. Using light coconut milk will give you a soup that is noticeably thinner and less satisfying.
• Don’t Scorch the Aromatics: Pay close attention to the garlic, ginger, and curry paste in the initial step. If they burn, they will introduce a bitter flavour to the entire soup. A gentle, medium heat is the way to go.
• Choose Your Curry Paste Wisely: The quality and intensity of red curry pastes can vary significantly between brands. We suggest experimenting with a few different ones to discover your favourite. For more information on what to look for, BBC Good Food has a great guide.
• Slice Chicken Thinly: Cutting the chicken into slender, even strips is essential for it to cook both quickly and uniformly. This is the secret to preventing it from becoming tough.

Serving Suggestions and Variations

One of the finest qualities of this recipe is its adaptability. It can be enjoyed on its own as a light yet fulfilling meal, or you can make it more substantial with some tasty additions. Why not serve it with our Simple Spring Roll Recipe as a brilliant starter? For a heartier dinner, a bowl of fluffy jasmine rice served alongside the soup is a classic and wonderful pairing.

Easy Variations

• Add Noodles: Transform this into a filling noodle soup by adding cooked rice vermicelli noodles into the bowls just before you ladle in the hot soup.
• Go Vegetarian/Vegan: You can easily adapt this recipe by substituting the chicken with firm tofu or chickpeas. Simply use vegetable stock and a vegan fish sauce alternative or tamari.
• Mix Up the Veggies: Don’t hesitate to incorporate other quick-cooking vegetables such as baby corn, mangetout, bok choy, or a handful of fresh spinach.

FAQ

Your New Favourite Weeknight Meal

We are certain that this Thai Chicken Soup recipe is going to win a treasured place in your repertoire. It truly delivers on all fronts: it’s speedy, packed with incredible flavour, deeply comforting, and versatile enough to be adapted to any preference. It is the type of dish that makes you feel like a culinary superstar with minimal effort. Whether you’re whipping it up for a quick family meal or to wow your dinner guests, this soup is guaranteed to delight.

So, we encourage you to give this recipe a try! We always love seeing your culinary adventures and hearing about your personal twists. Please feel free to leave a comment below to share your thoughts, or tag us on social media with a picture of your amazing bowl of soup.

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 1 tbsp coconut oil or vegetable oil
• 2 cloves garlic, finely minced
• 1 inch piece of fresh ginger, grated
• 2 tbsp Thai red curry paste
• 400ml tin full-fat coconut milk
• 750ml chicken or vegetable stock
• 500g skinless, boneless chicken breasts or thighs, thinly sliced
• 1 large red pepper, deseeded and thinly sliced
• 150g mushrooms, sliced
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• A handful of fresh coriander, roughly chopped, to garnish
• 2 spring onions, finely sliced, to garnish
• Optional: 1 red chilli, finely sliced, to garnish

Instructions

1. Heat coconut oil in a large saucepan over medium heat. Sauté garlic and ginger for one minute until fragrant. Add the red curry paste and cook for another minute, stirring constantly.
2. Pour in the coconut milk and chicken stock. Whisk until the curry paste is fully dissolved and the broth is smooth. Bring to a gentle simmer, being careful not to let it boil rapidly.
3. Add the thinly sliced chicken to the simmering broth. Cook for 5-7 minutes, or until the chicken is tender and cooked through with no pink remaining.
4. Stir in the sliced red pepper and mushrooms. Cook for 2-3 minutes until they are tender-crisp. Add the fish sauce, brown sugar, and lime juice. Stir and taste, adjusting the seasoning as needed.
5. Ladle the soup into bowls. Garnish generously with fresh coriander, sliced spring onions, and red chilli (if using). Serve immediately.

Nutrition (per serving):
Calories: 490 kcal,
Carbs: 14 g,
Protein: 39 g,
Fat: 30 g