Easy Thai Chicken Soup

Easy Thai Chicken Soup

This easy Thai chicken soup brings just the right balance of flavors and the best part is it cooks in under an hour. The secret to why this Thai chicken soup is so delicious is in the perfect balance of the four essential flavors – salty, sweet, spicy, and sour.

Easy Thai Chicken Soup

Course: Chicken, Lunch, Main Dish
Cuisine: Thai
Servings: 4
Prep Time: 10 minutes
Cook Time: 45 minutes


  • 1 large onion
  • 2 stalks lemon grass
  • 3 garlic cloves
  • 1 4-inch ginger piece
  • 2 red chilies, deseeded
  • 3 green peppers
  • 2 boneless, skinless chicken breasts
  • 1 large handful cilantro, roughly chopped
  • 2 tablespoons olive oil
  • 2 tablespoons fish sauce
  • 1 lime
  • 4 cups chicken stock
  • 2 cups full-fat coconut milk
  • salt and pepper to taste


  1. Heat the olive oil in a large soup pot over medium heat.
  2. Chop the onion, lemon grass, and green peppers and mince the chilies, ginger, and garlic with your garlic twist. Add all of the prepped veggies to the soup pot and cook for 4-5 minutes, or until the veggies are soft and fragrant.
  3. Add in the chicken breasts, fish sauce, and chicken stock and bring to a boil. Once the soup starts to boil, reduce to a simmer and let it cook away for 30 minutes.
  4. Fish out the chicken breasts and chop into bite-sized chunks. Return to the soup and pour in the coconut milk.
  5. Season the soup with salt and pepper to taste and grate in the lime zest. Cook for another 5-10 minutes, to let the flavors meld together.
  6. Before serving, mix in the chopped cilantro and squeeze in the juice from the lime. Enjoy!

Recipe Notes:

Tip: If you can’t find fresh lemongrass, use a few teaspoons of lemon zest to mimic the flavor.

You can mince your garlic with the Indy Chef Garlic Twist located here.


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