Easy Thai Chicken Soup: A Quick & Flavorful Weeknight Recipe

Craving a bowl of warm, aromatic comfort that transports you to Thailand? This easy Thai chicken soup delivers vibrant, complex flavors without the fuss. It’s a quick and simple recipe, perfect for busy weeknights when you need something both healthful and satisfying. You’ll achieve delicious, authentic-tasting results in your own kitchen with minimal effort.

Why You’ll Love This Easy Thai Chicken Soup

This easy Thai chicken soup will quickly become a weeknight staple for many reasons:

• Quick & Convenient: Prepare and cook this flavorful soup in under 30 minutes.
• Authentic Flavors, Simplified: Achieve genuine Thai tastes using accessible ingredients. Thai cuisine is renowned for its remarkable balance of sweet, sour, salty, and spicy notes, as explored in articles on authentic Thai flavor profiles.
• Healthy & Satisfying: Packed with lean protein and fresh vegetables, it’s a wholesome meal. Incorporating lean protein sources, like chicken in this recipe, offers numerous health benefits including muscle maintenance and satiety, as detailed by resources on lean protein benefits.
• Customizable: Adjust spice levels, protein, and vegetables to suit your family’s preferences.
• Impressive Taste: Enjoy a restaurant-quality meal with remarkably little effort, perfect for busy parents and beginners.

Ingredients for Easy Thai Chicken Soup

Gather these fresh, simple ingredients to create your next favorite comfort food:

• 4 PERDUE® Fresh Boneless Skinless Chicken Breasts OR PERDUE® SHORTCUTS® Individually Sealed Boneless Skinless Chicken Breasts, All Natural
• 1 tbsp. vegetable oil
• 1 medium onion, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 clove garlic, minced
• 1-inch piece ginger, sliced into rounds
• 1 tsp. red curry paste or 2 tsp. Sriracha sauce
• 4 cups chicken broth
• 1 (15-ounce) can coconut milk
• 1 tbsp. brown sugar
• 4 ounces thin rice noodles or zucchini “noodles”
• 2 limes, juiced, plus more to taste
• 1/2 cup roughly chopped fresh cilantro
• Lime wedges, for serving
• Sriracha sauce, for serving

Notes & Substitutions

• Chicken: For optimal convenience in this easy Thai chicken soup, use boneless, skinless chicken breasts or thighs. Rotisserie chicken also works well; shred it and add during the last few minutes of cooking.
• Noodles: Thin rice noodles absorb the broth beautifully. For a lower-carb option, use zucchini “noodles” (zoodles), adding them right at the end to prevent them from becoming too soft.
• Spice Level: Adjust the red curry paste or Sriracha to your liking. Start with a smaller amount and more for extra heat. A pinch of red pepper flakes can also boost the spice.
• Coconut Milk: Full-fat coconut milk creates a richer, creamier soup. If you prefer a lighter option, use light coconut milk, though the texture will be slightly less indulgent.
• Vegetables: Feel free to add more of your favorite vegetables. Sliced mushrooms, baby spinach, or chopped bok choy are excellent additions that cook quickly.

Equipment Needed

Making this delicious soup requires only basic kitchen tools. Gather these before you start:

• A medium to large pot or Dutch oven
• Cutting board and a sharp knife
• Measuring cups and spoons
• A ladle for serving
• Optional: A meat thermometer to ensure chicken is cooked through

How to Make Easy Thai Chicken Soup

This simple, step-by-step guide will help you create a truly fantastic and easy Thai chicken soup. Follow these instructions for a rewarding cooking experience.

Step 1: Prep the Chicken and Vegetables

Begin by preparing your fresh ingredients. Thinly slice the PERDUE® chicken breasts crosswise into bite-sized strips. This helps them cook quickly and evenly. Next, thinly slice the medium onion and red bell pepper. Mince the garlic clove finely and slice the fresh ginger into thin rounds. These aromatics are key to the soup’s incredible flavor.

Step 2: Sauté Aromatics and Build Flavor

Heat the vegetable oil in your medium pot or Dutch oven over medium-high heat. Add the sliced onion and red bell pepper to the hot oil. Cook these vegetables, stirring occasionally, until they soften, which should take about 2 minutes. Stir in the minced garlic, sliced ginger, and the red curry paste (or Sriracha sauce). Cook for another 30 seconds, allowing the aromatics to become fragrant and the flavors to meld together.

Step 3: Simmer the Broth

Pour in the chicken broth, followed by the rich coconut milk. Stir in the brown sugar, which balances the savory and spicy notes. Give everything a good stir to combine. Cover the pot and bring the mixture to a full boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer, preparing for the next step.

Step 4: Cook the Chicken and Noodles

Carefully add the sliced chicken strips to the simmering broth. Cook the chicken until it is thoroughly cooked through, which usually takes about 5 to 7 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted into the thickest part reaches 170°F. If you are using thin rice noodles, add them now to the pot and simmer uncovered until the noodles are al dente, usually around 5 minutes. This ensures they absorb the delicious broth.

Step 5: Finish and Serve

Remove the soup from the heat to prevent overcooking the fresh ingredients. Stir in the fresh lime juice and the roughly chopped fresh cilantro. If you are using zucchini noodles, add them at this stage; the residual heat will gently warm them without making them mushy. Serve your homemade easy Thai chicken soup immediately in bowls. Offer extra lime wedges and Sriracha sauce on the side for individual customization.

Pro Tips for the Best Easy Thai Chicken Soup

• Spice Control: Always taste the broth before adding all the curry paste or Sriracha. You can always add more, but it’s hard to reduce the heat! Keep a neutral dairy like plain yogurt or extra coconut milk on hand to mellow an overly spicy batch.
• Avoid Overcooking Chicken: Chicken breasts can become tough if cooked too long. Cook just until they reach 170°F internal temperature. If using precooked chicken, add it during the last minute to simply heat through.
• Freshness is Key: Freshly squeezed lime juice and fresh cilantro make a significant difference in the soup’s final bright, vibrant flavor. Avoid dried substitutes if possible.
• Topping Ideas: Enhance your easy Thai chicken soup with optional toppings like a sprinkle of crushed peanuts for crunch, thinly sliced green onions, or a handful of fresh basil leaves.
• Perfecting Noodles: If you plan on having leftovers, consider cooking rice noodles separately and adding them to individual bowls. This prevents them from soaking up too much broth and becoming mushy.

Serving Suggestions, Storage & Variations

This versatile easy Thai chicken soup is perfect on its own, but also pairs well with a few thoughtful additions.

• Serving Suggestions: Enjoy this hearty soup as a complete meal. For a more substantial dinner, serve it alongside a side of fluffy jasmine rice or some crusty bread to soak up every last drop of the delicious broth.
• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day.
• Freezing: This soup freezes beautifully! Allow it to cool completely, then transfer portions to freezer-safe containers or bags. It will keep well in the freezer for 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
• Vegetarian Variation: Easily make this an easy Thai chicken soup into a vegetarian meal. Simply swap chicken broth for vegetable broth and add cubed firm tofu or extra vegetables instead of chicken.
• Seafood Option: For a delicious change, replace the chicken with shrimp or other seafood. Add shrimp during the last 2-3 minutes of cooking, as it cooks very quickly.
• Boost Nutrition: Pack in more nutrients by adding extra vegetables like snap peas, shredded carrots, or spinach. Stir spinach in at the very end; it will wilt instantly.

Nutritional Information

This easy Thai chicken soup provides a nourishing meal option. A single serving is a great source of protein and can be customized to fit various dietary needs.

This soup is naturally rich in protein, making it very satisfying. You can make it a lower-carb option by using zucchini noodles instead of rice noodles. Remember that nutrient values can vary based on specific ingredients and portion sizes.

Frequently Asked Questions (FAQ)

• Can I make this soup ahead of time? Yes, you can! Prepare the broth and chicken ahead of time, then add fresh lime juice, cilantro, and noodles just before serving for the best texture and flavor.
• Is this recipe dairy-free? Absolutely! Coconut milk is a fantastic dairy-free alternative, making this easy Thai chicken soup suitable for those with dairy sensitivities.
• What if I don’t have fresh ginger? You can substitute 1/2 teaspoon of ground ginger for the fresh 1-inch piece. Add it with the curry paste.
• How can I make this soup spicier? For more heat, add an extra teaspoon of red curry paste, a dash more Sriracha, or a pinch of red chili flakes with the aromatics.

Conclusion

This easy Thai chicken soup recipe truly delivers on its promise: a quick, flavorful, and incredibly satisfying meal. You don’t need to be an expert chef to create a comforting dish with vibrant, authentic Thai flavors. We encourage you to try this simple recipe tonight and discover how effortless deliciousness can be. Get ready to enjoy a warm, aromatic taste of Thailand right in your own kitchen!

Easy Thai Chicken Soup: A Quick & Flavorful Weeknight Recipe

This Easy Thai Chicken Soup is a quick and flavorful weeknight recipe, combining tender chicken, aromatic vegetables, and a creamy coconut broth with a hint of spice. It's a satisfying meal that comes together quickly, perfect for a busy evening.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 4 PERDUE® Fresh Boneless Skinless Chicken Breasts OR PERDUE® SHORTCUTS® Individually Sealed Boneless Skinless Chicken Breasts, All Natural
• 1 tbsp. vegetable oil
• 1 medium onion thinly sliced
• 1 medium red bell pepper thinly sliced
• 1 clove garlic minced
• 1-inch piece ginger sliced into rounds
• 1 tsp. red curry paste or 2 tsp. Sriracha sauce
• 4 cups chicken broth
• 1 coconut milk (15-ounce) can
• 1 tbsp. brown sugar
• 4 ounces thin rice noodles or zucchini 'noodles'
• 2 limes juiced, plus more to taste
• 1/2 cup fresh cilantro roughly chopped
• Lime wedges for serving
• Sriracha sauce for serving

Equipment

• Medium pot
• meat thermometer

Method

 

Instructions

1. Thinly slice the chicken breasts crosswise into strips.
2. Heat oil in a pot, then cook onion and red pepper until softened. Add garlic, ginger, and curry paste, cooking for 30 seconds. Stir in chicken broth, coconut milk, and brown sugar, then cover and bring to a boil.
3. Add chicken and simmer for 5-7 minutes until cooked through (170°F internal temperature). If using rice noodles, add them now and simmer uncovered until al dente, about 5 minutes.
4. Remove from heat, then stir in lime juice, cilantro, and zucchini noodles (if using). Serve immediately with extra lime wedges and Sriracha sauce.

Notes

Adjust Sriracha sauce to your preferred spice level. If using rice noodles, ensure they are cooked al dente before serving. Fresh lime juice at the end brightens all the flavors.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com