Quick & Creamy Thai Chicken Soup

Created on September 3rd, 2025 at 06:35 pm

A 30-minute cozy meal packed with bold flavor 🌶️🥥

Looking for a cozy, soul-warming soup that comes together in 30 minutes or less? This Quick & Creamy Thai Chicken Soup delivers bold Thai flavors with minimal effort. Tender chicken, colorful vegetables, and a creamy coconut-lime broth come together in one pot for the perfect busy-weeknight dinner or casual weekend meal. Whether you love it spicy or mild, this easy Thai-inspired soup is endlessly customizable—and downright comforting. Ideal for cold days, light lunches, or easy meal prep, it’s one of those easy Asian soups you’ll crave on repeat. Let’s bring the taste of Thailand home—without booking a flight. ✈️🍲

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⏱️ Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 bowls

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📝 Ingredients List

• 3–4 boneless, skinless chicken breasts (chopped into bite-sized pieces)
• 3 cloves fresh garlic (minced)
• 1-inch piece fresh ginger (peeled & minced)
• 1 cup full-fat coconut milk
• 4 cups low-sodium chicken broth
• Juice of 1 lime
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned or sliced
• 2 tbsp low-sodium soy sauce
• 1 tbsp neutral oil (e.g. avocado or canola)

Optional Add-Ins:

• 1–2 tsp red chili paste (for heat)
• Fresh cilantro or Thai basil (for garnish)
• Cooked rice or rice noodles (to serve)

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✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

• Large soup pot or Dutch oven
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Wooden spoon or spatula
• Ladle
• Citrus juicer (optional)

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👩‍🍳 Step-by-Step Beginner-Friendly Instructions

1. Prep your ingredients.
   Dice chicken into small pieces. Mince garlic and ginger. Slice bell peppers and carrots. ✅
2. Sauté the aromatics.
   Heat oil in a large pot over medium heat. Add garlic and ginger. Cook for 1 minute until fragrant. 🧄🔥
3. Cook the chicken.
   Add chicken to the pot. Sauté for 5 minutes, stirring occasionally, until no longer pink. 🐓
4. Add the broth and coconut milk.
   Pour in chicken broth and coconut milk. Stir to combine. Bring to a gentle simmer.
5. Toss in the veggies.
   Add bell peppers and carrots. Simmer for 10 minutes, until veggies are tender but not mushy. 🥕🌶️
6. Finish with flavor.
   Turn off heat. Stir in lime juice and soy sauce. Taste and adjust salt or spice level as needed. Optional: add chili paste for heat.
7. Serve & enjoy!
   Ladle into bowls and garnish with fresh herbs. Serve alone or with rice/rice noodles for a heartier meal.

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💡 Pro Tips

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.
• Reheating: Warm gently on the stovetop. If frozen, thaw overnight in the fridge.
• Make Ahead: Pre-chop veggies and cook the chicken a day in advance for faster assembly.
• Substitutions: Swap chicken for shrimp or tofu if desired. Use fish sauce instead of soy for added umami.
• Serving Idea: Pour over jasmine rice or noodles for a satisfying one-bowl meal.

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📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bowl (250g)	320	28g	10g	18g	2g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.