Go Back

Thai Chicken Soup

A fragrant one-pot Thai chicken soup with coconut milk, lemongrass, and ginger that comes together in under 30 minutes for a restaurant-quality meal at home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 tablespoon coconut oil
  • 2 stalks lemongrass, bruised and chopped
  • 2 inches fresh ginger, sliced thin
  • 3 cloves garlic, minced
  • 2 Thai bird's eye chilies (or 1 jalapeño for milder heat)
  • 4 cups chicken broth
  • 1 can (14 oz) coconut milk
For the protein and vegetables
  • 1 pound boneless chicken thighs, cut into bite-sized pieces
  • 8 oz mushrooms, sliced
  • 1 bell pepper, sliced
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 teaspoon brown sugar
  • Fresh cilantro and Thai basil for garnish

Method
 

  1. Heat coconut oil in a large pot over medium heat until it shimmers. Add the bruised lemongrass, ginger slices, and minced garlic. Sauté for 2-3 minutes until your kitchen fills with fragrant aromas and the garlic turns golden.
  2. Stir in the chilies and cook for another 30 seconds until they release their oils and heat. Pour in the chicken broth slowly, then add the coconut milk. Bring everything to a gentle simmer—you want steady, small bubbles breaking the surface, not a rolling boil.
  3. Add the chicken pieces to the simmering broth, stirring gently to separate the pieces. Cook for 5-7 minutes until the chicken turns opaque white throughout.
  4. Add the sliced mushrooms and bell peppers to the pot. Simmer for 3-4 minutes until the mushrooms darken and the peppers become tender-crisp. Stir in fish sauce, lime juice, and brown sugar. Taste and adjust seasoning.
  5. Remove the larger pieces of lemongrass and ginger if desired. Ladle into bowls and garnish generously with fresh cilantro and Thai basil leaves.

Notes

Store leftover soup in the refrigerator for up to 3 days in airtight containers. The flavors actually improve overnight as they meld together. Reheat gently on the stovetop over low heat, stirring occasionally to prevent separation. Add fresh lime juice and herbs after reheating to brighten the flavors. Avoid overheating coconut milk as it causes separation and graininess. Keep heat at medium-low once coconut milk is added. Can be made vegetarian by substituting tofu for chicken, vegetable broth for chicken broth, and soy sauce for fish sauce.