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Simple Thai Chicken Soup for Busy Nights

A quick and flavorful Thai chicken soup made with coconut milk and red curry paste, perfect for busy weeknights.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb chicken breast, thinly sliced
  • 4 cups chicken broth
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp red curry paste
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 red bell pepper, sliced
  • 2 carrots, julienned
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • Juice of 1 lime
  • Cilantro + green onions (for garnish)

Instructions

  1. Heat a little oil in a pot and sauté garlic and ginger until fragrant.
  2. Stir in red curry paste, then add chicken broth and coconut milk; bring to a gentle simmer.
  3. Add the sliced chicken, julienned carrots, and sliced red bell pepper; cook for 8–10 minutes until chicken is cooked through.
  4. Stir in fish sauce, soy sauce, and lime juice last.
  5. Garnish with cilantro and green onions; serve hot.

Notes

Serve hot in bowls with extra lime wedges and top with fresh cilantro and sliced green onions. You can add cooked rice or rice noodles for a more filling meal.

  • Author: mehdilmh
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Dairy-free, Gluten-free

Nutrition

  • Serving Size: 1 bowl
  • Calories: 300
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 18g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: Thai soup, chicken soup, quick dinner, coconut milk, red curry