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Thai Chicken Soup Recipe

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4 from 6 reviews

This vibrant Thai Chicken Soup combines tender chicken, fresh vegetables, and aromatic green curry paste simmered in a rich coconut milk broth. Enhanced with ginger, garlic, and a hint of lime, this comforting soup serves as a quick and flavorful meal perfect for any day of the week.

Ingredients

Protein & Main Ingredients

  • 1 tablespoon coconut oil
  • 1 pound chicken breast or tenders, cut into bite-sized pieces
  • 250 grams stir-fry or linguine rice noodles

Vegetables & Aromatics

  • 3 cloves garlic, minced
  • 1 thumb-sized piece of fresh ginger, peeled and minced
  • 1 red bell pepper, sliced thinly and halved
  • 10 medium cremini mushrooms, quartered
  • 10-12 medium asparagus stalks, trimmed and cut into 1-inch pieces

Liquids & Condiments

  • 3 tablespoons Green Thai Curry paste
  • 3 cups vegetable broth (700 ml)
  • 2 tablespoons soy sauce (use gluten-free for gluten sensitivity)
  • 1 14-ounce can full-fat coconut milk (400 ml)
  • Fresh-squeezed lime juice or wedges (to taste)

Optional Toppings

  • Sriracha or sambal hot sauce
  • Fresh Thai basil

Instructions

  1. Cook the chicken: Heat the coconut oil in a large pot over medium heat. Once melted and evenly coating the pan, add the chicken pieces. Cook for about 4 minutes, flipping midway so the chicken is mostly cooked on all sides.
  2. Add the spices: Add the minced garlic and ginger to the pot with the chicken. Stir occasionally as the garlic starts to turn golden, about 2-3 minutes. Then add the green Thai curry paste and stir constantly, cooking for an additional minute to release its flavors.
  3. Make the soup: Pour in the vegetable broth followed by the sliced bell pepper, quartered mushrooms, asparagus pieces, and soy sauce. Let the soup simmer for 5 minutes until the asparagus begins to soften. Next, stir in the coconut milk and rice noodles. Continue simmering for 5-7 minutes until the noodles are cooked al dente. Remove the pot from heat.
  4. Add your toppings: Serve the soup warm with fresh lime juice or wedges to squeeze over each bowl. Add optional sriracha or sambal hot sauce for a spicy kick, and fresh Thai basil for an herbal finish.

Notes

  • Use gluten-free soy sauce if you require a gluten-free dish.
  • Adjust the amount of green curry paste based on your preferred spice level.
  • For a vegetarian version, swap chicken with tofu and use vegetable broth.
  • Rice noodles cook quickly; monitor closely to avoid overcooking and mushiness.
  • Fresh lime juice added at serving brightens flavors and balances richness from the coconut milk.

Find it online: https://recipefeastful.com/thai-chicken-soup-recipe/