Thai Inspired Chicken Soup

Why Make This Recipe

Thai Inspired Chicken Soup is a warm and comforting dish that brings bold flavors right to your kitchen. It’s perfect for a cozy night in or when you’re feeling under the weather. This soup is not only delicious but also packed with nutrients from fresh vegetables and lean protein. If you love the taste of Thai food or want to try something new, this recipe is a great choice!

How to Make Thai Inspired Chicken Soup

Ingredients

• 2 tablespoons ginger, grated
• 1 tablespoon red curry paste
• 4 cups chicken broth
• 1 cup coconut milk
• 1 pound chicken breast, thinly sliced
• 1 stalk lemongrass, chopped
• 1 cup mushrooms, sliced
• 1 red bell pepper, sliced
• Fresh herbs (such as cilantro and basil) for garnish
• Salt to taste

Directions

1. In a large pot, heat a little oil over medium heat. Add grated ginger and red curry paste, sautéing until fragrant.
2. Pour in the chicken broth and bring to a boil.
3. Add the sliced chicken, lemongrass, mushrooms, and red bell pepper. Cook until the chicken is done, about 10 minutes.
4. Stir in coconut milk and simmer for an additional 5 minutes.
5. Season with salt.
6. Serve hot, garnished with fresh herbs.

How to Serve Thai Inspired Chicken Soup

Serve the soup hot in bowls. You can add a sprinkle of fresh herbs like cilantro and basil on top for extra flavor. This soup pairs well with a side of jasmine rice if you want something more filling.

How to Store Thai Inspired Chicken Soup

To store leftovers, let the soup cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Make sure to thaw it in the fridge before reheating.

Tips to Make Thai Inspired Chicken Soup

• Use fresh ingredients for the best flavor, especially the ginger and herbs.
• Adjust the spiciness by adding less or more red curry paste based on your taste.
• Feel free to add other vegetables like carrots or spinach for extra nutrition.

Variation

You can customize this soup to your liking. Try using shrimp or tofu instead of chicken for a different protein. If you want a vegetarian version, skip the chicken and use vegetable broth with more veggies.

FAQs

Can I make this soup in advance?
Yes, you can make it ahead of time. Just keep it in the refrigerator and reheat it when you’re ready to eat.

What can I serve with this soup?
You can serve it with rice, crusty bread, or even a light salad for a complete meal.

Is this soup spicy?
The soup has a slight kick from the red curry paste, but you can adjust the amount to make it milder or spicier depending on your preference.

Thai Inspired Chicken Soup

A warm and comforting soup packed with bold flavors and nutrients from fresh vegetables and lean chicken, perfect for cozy nights or when you’re not feeling well.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Thai

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 tablespoons ginger, grated Use fresh ginger for best flavor.
• 1 tablespoon red curry paste Adjust based on desired spiciness.
• 4 cups chicken broth Use low-sodium broth if preferred.
• 1 cup coconut milk Full-fat coconut milk is recommended.
• 1 pound chicken breast, thinly sliced Substitute with shrimp or tofu if desired.
• 1 stalk lemongrass, chopped Use fresh lemongrass for best flavor.
• 1 cup mushrooms, sliced Any variety of mushrooms can be used.
• 1 medium red bell pepper, sliced For color and sweetness.
• to taste Salt Adjust based on preference.

Garnish

• to taste Fresh herbs (such as cilantro and basil) Add for flavor and presentation.

Method

 

Preparation

1. In a large pot, heat a little oil over medium heat. Add grated ginger and red curry paste, sautéing until fragrant.

Cooking

1. Pour in the chicken broth and bring to a boil.
2. Add the sliced chicken, lemongrass, mushrooms, and red bell pepper. Cook until the chicken is done, about 10 minutes.
3. Stir in coconut milk and simmer for an additional 5 minutes.
4. Season with salt.
5. Serve hot, garnished with fresh herbs.

Notes

For a hearty meal, serve with jasmine rice. Store leftovers in the refrigerator for up to 3 days, or freeze for up to 2 months. Thaw in the fridge before reheating. Adjust spice levels based on personal preference and feel free to add other vegetables like carrots or spinach.