Go Back
- 1 lb boneless chicken thighs, cut into bite-sized pieces - 4 cups chicken broth - 1 can coconut milk (14 oz) - 3 stalks lemongrass, trimmed and smashed - 4 kaffir lime leaves, torn - 3-4 Thai bird's eye chili peppers, sliced - 1 cup mushrooms, sliced (shiitake or button) - 1 cup cherry tomatoes, halved - Fresh cilantro, for garnish - Green onions, sliced, for garnish I love choosing boneless chicken thighs for this soup. They cook quickly and stay juicy. The coconut milk adds a rich creaminess that balances the heat. Chicken broth brings depth to the soup, making it warm and hearty. Next, I add lemongrass and kaffir lime leaves. These ingredients give the soup a bright, fresh flavor. The Thai bird's eye chili peppers pack a punch, so adjust them for your heat level. Now, let's talk about the veggies! I like using mushrooms for their umami taste. Cherry tomatoes add a sweet burst in every bite. To finish, I garnish with fresh cilantro and green onions. They add color and a fresh touch. These ingredients come together to create a flavorful and hearty delight that you can enjoy any day of the week. To make a great broth, start by heating 4 cups of chicken broth in a large pot over medium heat. Next, add 3 stalks of trimmed and smashed lemongrass, 4 torn kaffir lime leaves, 1 inch of sliced ginger, and 2 cloves of minced garlic. Let this mixture simmer gently for about 5-7 minutes. This step helps to infuse the broth with amazing flavors. After the broth is ready, add 1 pound of boneless, skinless chicken thighs cut into bite-sized pieces. Cook the chicken until it is no longer pink, about 5-7 minutes. Make sure to stir occasionally for even cooking. Once the chicken is cooked, stir in 1 can of coconut milk, 3-4 sliced Thai bird's eye chili peppers, 1 cup of sliced mushrooms, and 1 cup of halved cherry tomatoes. Continue to simmer for another 10-12 minutes. This allows all the flavors to blend nicely. Once the soup is ready, add 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and the juice from 1 lime. Taste the soup and adjust the seasoning if needed. Before serving, remove the lemongrass and kaffir lime leaves. Ladle the soup into bowls and garnish with fresh cilantro, sliced green onions, and optional Thai basil leaves for a lovely finish. Enjoy your Spicy Thai Chicken Soup! To control the heat in your soup, modify the amount of chili peppers. Start with one or two if you prefer less spice. You can always add more if you like it hot. If you seek a milder taste, use bell peppers or sweet chili sauce instead of bird's eye chili. These options will still give flavor without the burn. For the best creaminess, use full-fat coconut milk. It adds rich flavor and texture. If you want a thicker soup, let it simmer longer. This will help the flavors meld and thicken the broth. You can also blend a portion of the soup and stir it back in for extra creaminess. Serve your soup in vibrant bowls to make it pop. You can top it with fresh cilantro and green onions for a burst of color. For a creative touch, add Thai basil leaves or even a slice of lime on the side. This not only looks great but enhances the flavors too. {{image_2}} You can switch chicken for shrimp or tofu. Shrimp cooks fast, about 3-5 minutes. Tofu takes longer if using firm tofu; cook it for about 7-10 minutes. Both options give a unique twist to the soup. To make a meatless version, skip the chicken and use vegetable broth. Swap in mushrooms or extra veggies for protein. You can also add tofu for a creamy texture. Use soy sauce instead of fish sauce for a vegan option. Try adding other herbs like basil or mint for freshness. You can also use lemongrass paste if fresh is hard to find. Each region in Thailand has its own twist on this soup, so feel free to explore. Some add peanuts or lime zest for added flavor. Store your Spicy Thai Chicken Soup in the fridge. Use airtight containers for best results. Make sure to cool the soup before sealing it. This helps keep it fresh longer. Leftovers will taste great for up to three days. To freeze the soup, let it cool completely first. Pour it into freezer-safe bags or containers. Remove any air to prevent freezer burn. Label the bags with the date. When you're ready to eat, thaw it overnight in the fridge. Reheat it on the stove over low heat. Stir frequently to warm it evenly. In the fridge, your soup stays fresh for about three days. If frozen, it can last up to three months. Always check for signs of spoilage. If the soup smells off or shows mold, it’s best to throw it away. Trust your senses to keep your meals safe and tasty! Yes, you can make this soup ahead of time. To do this, follow these tips: - Cook the soup as directed. - Let it cool completely before storing. - Store it in an airtight container in the fridge for up to three days. - Reheat on the stove or in the microwave before serving. - If you want to freeze it, do so after it cools. - It can last up to three months in the freezer. This soup pairs well with many sides. Here are some ideas: - Jasmine rice for a filling meal. - Fresh spring rolls for a crunchy bite. - A light salad with lime dressing adds freshness. - Crispy fried wontons for a fun crunch. To make this soup gluten-free, follow these steps: - Use gluten-free fish sauce instead of regular fish sauce. - Check the coconut milk brand to ensure no gluten. - Serve with rice instead of noodles for a safe option. - Always read labels to avoid hidden gluten in sauces. This blog post covered how to make Spicy Thai Chicken Soup. We explored the main ingredients like chicken thighs, coconut milk, and flavor enhancers such as lemongrass and Thai chilies. I shared step-by-step instructions for cooking and tips for storage. Remember, you can customize this soup with different proteins or spice levels. Whether you serve it hot or store leftovers, this dish will impress. Enjoy your cooking journey and savor the flavors of authentic Thai cuisine!

Spicy Thai Chicken Soup

Savor the rich and aromatic flavors of Spicy Thai Chicken Soup with this easy recipe! Perfect for a comforting meal, this soup features tender chicken, coconut milk, and a kick of heat from bird's eye chilies. With just a few simple ingredients and step-by-step instructions, you'll create a delicious dish that’s sure to impress. Click to discover how to make this vibrant soup and warm up your day!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

4 cups chicken broth

1 can (14 oz) coconut milk

3 stalks lemongrass, trimmed and smashed

3-4 Thai bird's eye chili peppers, sliced (adjust for heat preference)

4 kaffir lime leaves, torn

1 inch ginger, sliced

2 cloves garlic, minced

1 cup mushrooms, sliced (shiitake or button)

1 cup cherry tomatoes, halved

1 lime, juiced

2 tablespoons fish sauce

1 tablespoon brown sugar

Fresh cilantro, for garnish

Green onions, sliced, for garnish

Optional: Thai basil leaves, for garnish

Instructions
 

In a large pot, heat the chicken broth over medium heat. Add lemongrass, kaffir lime leaves, ginger, and garlic. Bring to a gentle simmer for about 5-7 minutes to infuse the flavors.

    Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.

      Stir in the coconut milk, sliced chili peppers, mushrooms, and cherry tomatoes. Continue to simmer for another 10-12 minutes, allowing the flavors to meld and the mushrooms to soften.

        Add fish sauce, brown sugar, and lime juice to the soup. Taste and adjust seasonings as needed.

          Remove the lemongrass and kaffir lime leaves before serving.

            Ladle the soup into bowls and garnish with fresh cilantro, sliced green onions, and Thai basil if desired.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings