This Thai-inspired chicken soup pairs coconut milk with red curry paste, ginger, and garlic. Chicken and shiitake mushrooms soak up the flavorful broth for a comforting and flavorful soup.
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This Thai chicken soup is one of those recipes that feels restaurant worthy but comes together without much effort so it’s easy to make at home. The broth is rich and creamy from full fat coconut milk. It has just enough warmth from red curry paste to keep things interesting. Fresh ginger, garlic, and a splash of fish sauce bring everything together into a deeply flavorful soup.
If you’ve enjoyed cozy soups like my Tomato Chicken Soup or the bold flavors in my Mexican Street Corn Chowder, this one is a great way to switch things up while keeping that same satisfying, homemade feel. It also pairs well with something simple on the side, like my Garlic Fried Rice, if you want to turn it into a more filling meal.
What Makes This Thai Chicken Soup So Good
Ingredients at a Glance
- Chicken Breast. Chicken breast is lean and cooks quickly, making it perfect for this soup. You can substitute boneless, skinless chicken thighs or use rotisserie chicken to save time, just add it during the final simmer so it doesn’t overcook.
- Butter and Olive Oil. This combination adds flavor and helps the chicken brown nicely. You can use all olive oil if you prefer or substitute avocado oil or another neutral oil. The butter adds flavor but isn’t essential.
- Garlic, Onion, and Ginger. These form the aromatic base of the soup. Fresh ginger is strongly recommended, but in a pinch, you can use 1 to 1½ teaspoons ground ginger (add it with the broth). You can use shallots instead of onion. They have a slightly milder flavor.
- Lemon Zest. Lemon zest enhances the curry and coconut flavors without making the soup taste lemony. You can omit it or substitute a small squeeze of lime juice added at the end.
- Red Curry Paste. Red curry paste is the main flavor driver of this soup. Thai Kitchen is a good, widely available option with moderate heat. Other brands can be spicier, so adjust to taste. In a pinch, yellow curry paste can work, but it will change the flavor profile slightly.
- Chicken Broth. Provides the base for the soup. Low-sodium broth is best so you can control the seasoning. You can substitute vegetable broth if you prefer.
- Fish Sauce. Don’t be afraid of fish sauce. It adds depth and a savory, umami flavor without tasting fishy. If you need a substitute, soy sauce or tamari will work, though the flavor will be slightly different, but the soup will still taste delicious.
- Coconut Milk. Full-fat coconut milk gives the soup its rich creaminess. If you prefer a lighter version, you can sub light coconut milk, but the broth will be less rich. Be sure to shake the can well before using.
- Shiitake Mushrooms. Shiitake mushrooms add an earthy, meaty texture that pairs beautifully with the broth. You can substitute cremini (aka baby bella) mushrooms.
- Scallions. Scallions (aka green onions) add a mild onion flavor and freshness at the end. You can substitute chives or omit if you don’t have them.
- Lime and Cilantro (for garnish). A squeeze of lime brightens the entire dish, and cilantro adds a fresh finish. If you’re not a fan of cilantro, fresh basil makes a great alternative.
How to Make It (Photo Tutorial)
Tips for Success
- Don’t overcook the chicken. Sear it just until lightly browned, then finish cooking it gently in the broth. This keeps it tender and juicy.
- Cook the curry paste. Let the curry paste cook for a minute or two before adding liquid. This step deepens the flavor and removes any raw, harsh taste.
- Keep it at a gentle simmer. Avoid boiling after adding the coconut milk. High heat can cause the soup to separate and dull the flavor.
- Use full-fat coconut milk. This gives the soup its rich, creamy texture. Light coconut milk will result in a thinner, less satisfying broth.
- Balance the flavors at the end. Taste before serving and adjust with lime juice, salt, or a splash of fish sauce. The right balance of creamy, salty, and bright makes all the difference.
- Slice mushrooms evenly. Uniform slices cook at the same rate and give the soup a better texture in every bite.
Variation Suggestions
- Use chicken thighs. Swap the chicken breast for boneless, skinless chicken thighs for a richer flavor and more forgiving texture. They stay juicy even with a slightly longer simmer.
- Make it vegetarian. Skip the chicken and use vegetable broth. Add extra mushrooms, tofu, or chickpeas, and substitute soy sauce or tamari for the fish sauce.
- Add more vegetables. Bulk it up with baby spinach, bok choy, or thinly sliced bell peppers. Stir them in during the last few minutes so they stay bright and tender.
- Turn up the heat. Add more red curry paste or a few thinly sliced Thai chilies for extra spice. Taste as you go. Heat levels can vary by brand.
- Use shrimp instead. Replace the chicken with peeled and deveined shrimp. Add them during the last 3–4 minutes of cooking, just until pink and cooked through.
- Make it a heartier meal. Serve over jasmine rice or rice noodles to turn the soup into a more filling bowl.
Serving Suggestions
- Serve with jasmine rice. Spoon the soup over a small scoop of jasmine rice to make it more filling and help soak up the flavorful broth.
- Add rice noodles. Stir in cooked rice noodles just before serving for a simple, satisfying upgrade that turns it into a complete meal.
- Pair with a light side. Keep it fresh with a simple cucumber salad or a crisp green salad with a light vinaigrette to balance the richness of the soup.
- Offer extra lime and herbs. Set out lime wedges, cilantro, and sliced scallions so everyone can customize their bowl.
- Serve with warm flatbread or naan. Perfect for dipping and soaking up every last bit of the broth.
- Make it a casual dinner spread. Serve alongside small plates or appetizers like spring rolls or a simple veggie dish for an easy, relaxed meal.
Storage and Reheating
Refrigerator. Let the soup cool completely, then store in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, making leftovers especially good.
Freezer. Freeze in portioned, airtight containers for up to 2 months. Leave a little space at the top for expansion. If you have time, thaw overnight in the refrigerator for the best texture.
Reheating.
- Microwave: Heat in short intervals, stirring between each, until warmed through. If reheating from frozen, loosen the lid and continue heating and stirring as it thaws.
- Stovetop: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling, as the coconut milk can separate.
If the soup thickens, add a splash of chicken broth to loosen it. If it looks slightly separated, just stir. It will come back together.
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This Thai chicken soup is one of those recipes you’ll find yourself coming back to again and again. It’s simple enough for a weeknight, but full of flavor that feels a special. If you give it a try, I’d love to hear how it turned out for you. Leave a comment and let me know!
Thai Chicken Soup
This Thai-inspired chicken soup pairs coconut milk with red curry paste, ginger, and garlic. Chicken and shiitake mushrooms soak up the flavorful broth for a comforting and flavorful soup.
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Equipment
Silicone spatula or wooden spoon
Wooden spoon or silicone spatula
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ½ pound boneless, skinless chicken breast sliced into thin strips (Note 2)
- 1 small yellow onion finely diced
- 4 cloves garlic minced
- 2 tablespoons freshly grated ginger (see Note 1)
- 1 teaspoon lemon zest (Note 3)
- 1½-2 tablespoons red curry paste start with less for milder heat (Note 4)
- 4 cups low-sodium chicken broth (Note 5)
- 1 tablespoon fish sauce (Note 6)
- 14 oz full-fat coconut milk 1 14 oz can, well shaken (Note 7)
- 8 ounces fresh shiitake mushrooms stems removed and sliced
- 1 scallion thinly sliced
- Salt and freshly cracked black pepper to taste
- Lime wedges for serving
- Fresh cilantro for garnish
Instructions
- Heat the 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large pot over medium-high heat.
- Add the ½ pound boneless, skinless chicken breast in a single layer without overcrowding (Note 8). Cook for about 2–3 minutes per side until lightly golden. The chicken does not need to be fully cooked at this stage. Remove to a plate and set aside.
- Reduce heat to medium. Add the 1 small diced yellow onion and cook for 2–3 minutes until softened. Stir in the 4 cloves minced garlic and 2 tablespoons freshly grated ginger and cook for 30–60 seconds, just until fragrant. Do not allow the garlic to brown.
- Stir in the 1 teaspoon lemon zest and 1½-2 tablespoons red curry paste. Cook for 1–2 minutes, stirring constantly, until the paste darkens slightly and becomes very fragrant. This step deepens the flavor of the soup.
- Pour in the 4 cups low-sodium chicken broth, shaken 14 oz full-fat coconut milk, and 1 tablespoon fish sauce. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer. Avoid a rolling boil (Note 9).
- Return the chicken to the pot along with the sliced 8 ounces fresh shiitake mushrooms. Simmer gently for 6–8 minutes, or until the chicken reaches 165°F and is just cooked through (Note 10). Do not overcook. The chicken will continue cooking slightly from residual heat.
- Stir in the sliced scallion. Taste and adjust with salt and pepper as needed.If you prefer a thinner broth, add ½–1 cup additional chicken broth. For a slightly richer texture, simmer uncovered for a few extra minutes (Note 11).
- Ladle into bowls and top with fresh cilantro, additional scallions, and a generous squeeze of lime. Serve with extra lime wedges on the side.
Notes
- A microplane grater creates very fine ginger and zest that blend well into the broth. You can also use finely minced ginger.
- To keep the chicken tender, slice it against the grain. Take note of the lines running through the chicken. These are the muscle fibers. Slice across those lines, not in the same direction. Cutting the chicken into thin strips helps it cook quickly and evenly.
- The lemon zest adds a little brightness and depth without making the soup taste lemony. It enhances the curry and coconut flavors without extra salt.
- Curry paste brands vary in heat level. Thai Kitchen is moderately spicy. Start with 1½ tablespoons and increase to taste.
- Using low-sodium broth allows you to control the seasoning more precisely.
- Fish sauce adds savory depth of flavor and complexity without tasting “fishy.” If needed, substitute soy sauce.
- Full-fat coconut milk provides the creamiest texture. Shake the can well before opening.
- If necessary, cook the chicken in two batches. Overcrowding the pan will cause it to steam rather than brown.
- Boiling coconut milk can cause separation. If slight separation occurs, simply whisk gently. A little separation will not affect the flavor of the soup.
- Overcooking can make thin strips of chicken dry. Check early if your strips are very thin.
- Thai-style soups vary in thickness. Adjust to your personal preference.
Nutrition
Calories: 395kcal | Carbohydrates: 14g | Protein: 21g | Fat: 31g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 511mg | Potassium: 878mg | Fiber: 2g | Sugar: 3g | Vitamin A: 726IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 5mg
Servings: 4 servings
Calories: 395kcal
