Name: Easy Thai Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tablespoon neutral oil; 3–4 boneless, skinless chicken breasts, cut into bite-size pieces; 3 cloves garlic, minced; 1-inch piece fresh ginger, minced; 4 cups low-sodium chicken broth; 1 cup full-fat coconut milk; 1–2 bell peppers, thinly sliced; 2 medium carrots, thinly sliced; Juice of 1 lime; 1–2 tablespoons low-sodium soy sauce, to taste; Optional garnishes: chili paste or Sriracha, sliced green onions, cilantro or Thai basil, lime wedges

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I make this easy Thai chicken soup when I’m craving a fast, cozy bowl with bright coconut‑lime flavor. I simmer tender chicken in a creamy coconut broth with ginger, garlic, bell peppers, and carrots, then finish with soy sauce and fresh lime so every spoonful tastes balanced, fragrant, and satisfying.

Easy Thai Chicken Soup

Why You’ll Love This Recipe

I love that this soup comes together in about 30 minutes with simple ingredients. I get gentle heat and aromatics from fresh ginger and garlic, creamy body from coconut milk, and a pop of acidity from lime. I can keep it mild for family dinners or stir in chili paste for a kick, and I always appreciate how customizable it is with extra veggies or noodles.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon neutral oil (for sautéing)
3–4 boneless, skinless chicken breasts, cut into bite‑size pieces
3 cloves fresh garlic, minced
1‑inch piece fresh ginger, minced
4 cups low‑sodium chicken broth
1 cup full‑fat coconut milk
1–2 bell peppers, thinly sliced
2 medium carrots, thinly sliced
Juice of 1 lime
1–2 tablespoons low‑sodium soy sauce, to taste

Optional add‑ins and garnishes

Chili paste or Sriracha for heat, thinly sliced green onions, chopped cilantro or Thai basil, lime wedges

Directions

I prep everything first: I cut the chicken into bite‑size pieces and mince the garlic and ginger; I slice the bell peppers and carrots.
I heat the oil in a large pot over medium heat. I sauté the garlic and ginger for about 1 minute until fragrant.
I add the chicken and cook, stirring, until no longer pink on the outside, about 5 minutes.
I pour in the chicken broth and coconut milk, stirring to combine. I bring it to a gentle simmer.
I add the bell peppers and carrots and simmer about 10 minutes, just until tender.
I take the pot off the heat and stir in the lime juice and soy sauce to taste. I adjust seasoning and serve hot with my favorite garnishes.

Servings and timing

I get 4 servings. I plan about 10 minutes of prep time and 20 minutes of cook time, for a total of roughly 30 minutes.

Variations

Add noodles: I stir in cooked rice noodles or ramen during the last minute for a heartier bowl.
Spicy version: I whisk in 1–2 teaspoons red curry paste or chili paste when I sauté the aromatics.
Veggie‑packed: I add mushrooms, spinach, or snap peas during the last few minutes of simmering.
Thighs instead of breasts: I swap in boneless, skinless chicken thighs and simmer a couple extra minutes until tender.
Shrimp twist: I add peeled shrimp during the last 3–4 minutes of simmering and cook just until pink and opaque.

storage/reheating

I refrigerate leftovers in an airtight container for up to 4 days. I reheat gently over low to medium‑low heat, stirring so the coconut broth stays smooth; I avoid a hard boil. For longer storage, I freeze up to 3 months—coconut milk can separate slightly after thawing, but a good stir (or a splash of broth) brings it back together.

FAQs

Can I use light coconut milk?

I can, but the soup will be thinner and less silky. If I use light coconut milk, I simmer a minute longer to reduce slightly and add a bit more lime and soy to balance.

What can I use instead of soy sauce?

I like low‑sodium tamari or coconut aminos. If I use coconut aminos (sweeter), I balance with a pinch of salt and an extra squeeze of lime.

How do I make the soup spicier?

I bloom 1–2 teaspoons red curry paste or a spoon of chili paste with the garlic and ginger, or I finish with Sriracha to taste.

Can I make this ahead?

I can cook the soup up to 2–3 days in advance. I reheat gently and add fresh herbs and a squeeze of lime right before serving for brightness.

Will chicken thighs work?

They will—boneless, skinless thighs stay juicy and forgiving. I cut them into bite‑size pieces and simmer until cooked through and tender.

Conclusion

I reach for this Easy Thai Chicken Soup whenever I want big, vibrant flavor with minimal effort. The coconut‑lime broth, tender chicken, and crisp‑tender veggies make it a fast favorite—and it’s easy to tailor with spice, noodles, or extra greens depending on what I’m craving.