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–+ servings
Thai Chicken Soup

Thai Chicken Soup

Warm up with a delicious Thai Chicken Soup recipe packed with bold flavors and fresh herbs. Perfect for cozy meals or impressing guests!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 onion thinly sliced
  • 2 cloves garlic minced
  • 2 cm fresh ginger grated
  • 2 tablespoons red Thai curry paste
  • 1 liter chicken broth
  • 400 ml coconut milk
  • 2 breasts chicken thinly sliced
  • 1 cup shiitake or button mushrooms sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon cane sugar
  • to taste Fresh Thai basil leaves for garnish
  • 1 red chili sliced (optional)
  • Lime wedges for serving
  • to taste Fresh cilantro chopped

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Wooden spoon
  • Measuring spoons
  • Microplane grater

Method
 

  1. Heat the oil in a large pot over medium heat. Add the onions and cook until translucent, about 3-4 minutes.
  2. Toss in the garlic and ginger, stirring frequently, and then stir in the red curry paste.
  3. Pour in the chicken broth and coconut milk, stirring well to combine, then bring to a gentle boil and lower to a simmer.
  4. Add the chicken slices and mushrooms, letting them simmer gently for about 10 minutes, until chicken is cooked through.
  5. Stir in the fish sauce, lime juice, and sugar, adjusting the seasoning to taste.
  6. Ladle the soup into bowls and garnish generously with fresh Thai basil, sliced chili, cilantro, and lime wedges.

Nutrition

Calories: 350kcalCarbohydrates: 15gProtein: 27gFat: 20gSaturated Fat: 14gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

Use high-quality curry paste for the best flavor; brands like Mae Ploy are recommended. Don’t skip the garnishes—they enhance both the look and flavor of the dish. Adjust the spice level by starting with less curry paste or by omitting the chili. This soup keeps well in the fridge for up to 3 days; store broth and toppings separately for best results.
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