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Thai Chicken Soup

This Thai chicken soup combines tender shredded chicken, fragrant herbs, and fiery chili-infused broth with creamy coconut milk for a comforting, spicy, and sour dish. The soup is simmered until the flavors meld into a vibrant, aromatic bowl with a smooth, velvety texture and bright herbal accents. It’s perfect for chilly days when craving bold, soothing flavors in every spoonful.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups chicken broth
  • 2 cups shredded cooked chicken leftover roast or poached chicken breasts
  • 2 small Thai chilis adjust to spice tolerance
  • 2 bay leaves lime leaves or a splash of lime juice if unavailable
  • 1 can full-fat coconut milk
  • 2 tablespoons fish sauce or soy sauce as a substitute
  • 1 bunch cilantro chopped, for garnish
  • 1 bunch Thai basil chopped, for garnish
  • 1 inch ginger fresh, minced
  • 3 cloves garlic minced
  • 1 medium onion chopped

Equipment

  • Large heavy-bottomed pot
  • Sharp knife and chopping board
  • Ladle
  • Measuring spoons and cups

Method
 

  1. Gather all ingredients, chop the onion, garlic, and ginger; slice the Thai chilis if you prefer less heat.
  2. Heat the large heavy-bottomed pot over medium heat, then add chopped onion, minced garlic, and ginger. Sauté until fragrant and the onions become translucent, about 3-4 minutes, releasing a warm aroma.
  3. Pour in the chicken broth, then add Thai chilis and lime leaves. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes.
  4. Add shredded cooked chicken and coconut milk to the simmering broth. Stir gently to combine, then reduce heat to low and let it simmer for 10 minutes, stirring occasionally. The broth should become fragrant and slightly creamy.
  5. Taste the soup and adjust seasoning with fish sauce or a squeeze of lime juice if needed. Remove lime leaves before serving.
  6. Just before serving, chop fresh cilantro and Thai basil. Ladle the hot soup into bowls and garnish generously with herbs for a fresh, vibrant finish.

Notes

For extra spice, stir in chili paste or chopped fresh chilies. Use full-fat coconut milk for a richer texture. This soup is best enjoyed hot and fresh, with plenty of fresh herbs on top.