Simple Thai Chicken Soup 🍲 Quick Weeknight Comfort

Simple Thai Chicken Soup: Comfort in a Bowl!

Hey there, friend! If you’re anything like me, some weeknights just call for a cozy, comforting bowl of soup, right? This Simple Thai Chicken Soup ticks all the boxes. It’s quick to whip up, packed with flavor, and will warm you right up inside—perfect after a long day. Plus, you don’t need a ton of time or ingredients to make this dish, which is always a win in my book!

The Wonderful Benefits of This Soup

Not only does this Thai chicken soup hit the spot taste-wise, but it also comes with a handful of nutritional benefits! The chicken gives you a healthy dose of protein, while the coconut milk adds creamy goodness without overwhelming your system with dairy (definitely a plus if you’re lactose intolerant). Bell peppers and spinach (or Thai basil) bring in essential vitamins and minerals, making this soup not just delicious but also nutritious. It’s a great way to warm up while fueling your body!

Fun Variations to Consider

• Swap Your Protein: Not a fan of chicken? You can easily replace it with shrimp or even tofu for a vegetarian option!
• Veggie Booster: Add in any of your favorite vegetables—zucchini and carrots work wonderfully here.
• Make It Spicy: If you love a kick, consider adding a diced chili or some chili flakes while cooking!
• Choose Your Noodles: If rice noodles aren’t your jam, try soba or even a hearty whole grain pasta instead.

Simple Thai Chicken Soup Recipe

Ingredients

• 2 boneless, skinless chicken breasts, diced
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 red bell pepper, diced
• 1 cup fresh spinach or Thai basil leaves
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 200g rice noodles (or your choice of noodles)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Salt and pepper to taste
• Optional: sliced green onions, for garnish

Instructions

1. In a large pot or saucepan, heat a splash of oil over medium heat. Add the diced onion, garlic, and ginger; sauté until the onion is translucent, about 3-4 minutes.
2. Add the diced chicken breast to the pot and cook until browned on all sides, about 5-7 minutes.
3. Stir in the red curry paste, making sure the chicken is well-coated, and cook for another minute.
4. Pour in the chicken broth and coconut milk. Bring the soup to a gentle simmer.
5. Add the fish sauce and sugar, stirring to combine. Let the soup simmer for about 10 minutes, allowing the flavors to meld and the chicken to cook through.
6. Add the diced red bell pepper and fresh spinach (or Thai basil). Simmer for an additional 2-3 minutes, until the bell pepper is tender and the greens are wilted.
7. Meanwhile, prepare the rice noodles according to package instructions in a separate pot. Drain and set aside.
8. Taste the soup and season with salt and pepper as needed.
9. To serve, place a generous amount of rice noodles in each bowl and ladle the hot soup over the noodles.
10. Garnish with freshly chopped cilantro and optional sliced green onions. Serve with lime wedges on the side for an extra burst of flavor. Enjoy!

Practical & Valuable Tips

• For meal prep, you can cook the soup and store it separately from the noodles. Combine them just before eating to keep everything fresh!
• If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The flavors will continue to deepen, making it even tastier!
• To ensure a creamy texture, always add the coconut milk last and avoid boiling it too vigorously.
• Feeling adventurous? Try adding a spoonful of peanut butter for an extra layer of flavor!
• Always taste before serving—just a sprinkle of salt or squeeze of lime can elevate your soup!

Equipment Needed

Here’s a quick list of what you’ll need to get cooking:

• A large pot or saucepan (for the glorious soup)
• A cutting board and knife (for your veggies and chicken)
• A whisk (to mix in that curry paste smoothly)
• A separate pot (for cooking the noodles)
• A ladle (to serve that steaming goodness)
• Measuring spoons (to get those ingredients just right)

Frequently Asked Questions

1. Can I use other types of broth? Yes! Feel free to use vegetable broth for a meat-free version.
2. Is it necessary to use fish sauce? You can skip it if you prefer, but it does add a nice umami flavor. Try a little soy sauce if you’re avoiding fish sauce.
3. Can I freeze this soup? Absolutely! Just let it cool and store it in airtight containers. It should last about 2-3 months in the freezer.
4. What can I add to make it spicier? You can add fresh chili peppers, chili paste, or some red pepper flakes to kick up the heat!
5. How do I know when the chicken is fully cooked? It should be white all the way through and have no pink areas remaining. You can use a meat thermometer for best results (165°F is ideal!).

Now that you’ve got this comforting recipe in your back pocket, I can’t wait to hear how it turns out for you. Did you try any of the variations? Please share your thoughts with me, and feel free to follow along on Pinterest for more delicious recipes and cooking inspiration! Happy cooking!