FREE DINNER EBOOK! Get your copy!

Weeknight Thai Chicken Soup Flavorful and Easy Recipe

by on August 14, 2025
Save It Jump to Recipe

Are you looking for a quick and tasty dinner? This Weeknight Thai Chicken Soup is packed with flavor and easy to make! You will love how fresh ingredients like ginger, garlic, and red curry paste come together. In this article, I’ll guide you through the simple steps, share helpful tips, and even suggest tasty variations. Let’s dive into this delicious recipe that will brighten your weeknight meals!

- 1 tablespoon coconut oil - 1 pound chicken breast, thinly sliced - 1 teaspoon fresh ginger, minced - 2 cloves garlic, minced To start your soup, coconut oil is key. It adds rich flavor and helps cook the chicken. Choose fresh chicken breast. Thinly slice it for quick cooking. Fresh ginger gives warmth, while garlic adds depth. - 2 tablespoons red curry paste - 1 tablespoon fish sauce - 1 tablespoon freshly squeezed lime juice Red curry paste brings heat and spice. It’s a staple in Thai cooking. Fish sauce adds umami, a savory taste. Lime juice brightens the soup. These flavors blend well and create a delicious base. - 1 red bell pepper, thinly sliced - 1 cup snap peas, trimmed - 2 green onions, thinly sliced For crunch, add red bell pepper and snap peas. They stay vibrant and crisp when cooked briefly. Green onions give a fresh finish. Use them as a garnish for color and flavor. 1. First, melt 1 tablespoon of coconut oil in a large pot over medium heat. Watch as the oil coats the bottom of the pot. 2. Next, add 1 pound of thinly sliced chicken breast. Sauté it for about 5 to 7 minutes. Stir often, cooking until the chicken is browned and no longer pink inside. 1. After the chicken is done, add 1 teaspoon of minced fresh ginger and 2 cloves of minced garlic. Stir them in for about 1 minute. You will smell their lovely aroma fill the air. 2. Now, mix in 2 tablespoons of red curry paste. Stir well so that every piece of chicken is coated with this vibrant paste. 1. Gradually pour in 4 cups of low-sodium chicken broth and 1 can of full-fat coconut milk. Stir to mix everything together. Bring the soup to a gentle simmer over medium heat. 2. Once it simmers, add 1 thinly sliced red bell pepper and 1 cup of trimmed snap peas. Cook for another 5 minutes. This will soften the vegetables but keep their bright colors. 3. Finally, stir in 1 tablespoon of fish sauce and 1 tablespoon of freshly squeezed lime juice. Taste and add salt and pepper as needed. 4. When ready, remove the pot from heat. Serve hot, topped with sliced green onions and fresh cilantro leaves for a tasty finish. Using thinly sliced chicken speeds up cooking time. It cooks evenly and quickly. This method helps you get a tender bite in every spoonful. Managing heat is also key. Keep the pot on medium heat for a quick simmer. This way, the soup bubbles gently, blending the flavors without boiling over. Adjusting the spice level can make your soup perfect for your taste. If you like it hot, add more red curry paste. For less heat, use less. Fish sauce adds depth to the soup. If you need an alternative, use soy sauce or tamari. Both provide a savory flavor without the fishy taste. Garnishing with fresh cilantro gives a bright touch to your dish. Just sprinkle it on top before serving. For serving, consider crusty bread or steamed rice. Both soak up the broth well. Plus, they make your meal feel complete and cozy. {{image_4}} You can switch up the protein in this soup. Shrimp is a great choice. It cooks quickly and adds a nice flavor. Just add it near the end, so it doesn’t overcook. Tofu is also a good option for a plant-based meal. Firm tofu absorbs all the flavors well. If you want chicken, try using thighs instead of breasts. Thighs stay juicy and tender. Feel free to change the veggies in your soup. Zucchini adds a nice texture. Slice it thin and toss it in with the other vegetables. Mushrooms bring an earthy flavor. You can use any kind, like shiitake or button. Leafy greens like spinach or bok choy work well too. Add them at the end to keep them bright and fresh. Want more heat? Modify the red curry paste amount. Add more if you enjoy spicy food. Start with a little, then taste as you go. You can also sprinkle in chili flakes for extra kick. Just a pinch can elevate the flavor. Always keep tasting to find the right balance for your palate. To store leftovers, let the soup cool first. Use an airtight container. This keeps the soup fresh. You can store it in the fridge for up to three days. When you are ready to eat, reheat the soup gently. Use a pot over low heat or the microwave. Stir it well to ensure even heating. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top because soup expands when frozen. It is best to freeze it within a day or two of making it. To thaw, place the container in the fridge overnight. You can also use the microwave for quick thawing. Just be sure to stir it often. The soup lasts in the fridge for about three days. After that, it may spoil. Look for signs of spoilage, like a bad smell or mold. If it seems off, throw it away to stay safe. Enjoy your Weeknight Thai Chicken Soup fresh for the best taste! It takes about 30 minutes to make this soup. You spend 10 minutes prepping the ingredients. Then, you cook it for about 20 minutes. This quick time helps you enjoy a tasty meal on busy nights. Yes, you can make this soup ahead of time. Prepare the chicken, ginger, and garlic in advance. Store them in the fridge until you are ready to cook. You can also chop the bell pepper and snap peas early. Just add them when you are ready to finish the soup. This saves time and makes cooking easy. Yes, this soup can be gluten-free. Use gluten-free fish sauce and check the red curry paste. Most brands are gluten-free, but always read the label. The other ingredients, like chicken and vegetables, are naturally gluten-free. Enjoy this soup without worry! This blog post explored the key ingredients and steps needed to create a delicious weeknight Thai chicken soup. You learned about using coconut oil, chicken, and fresh spices to build flavor. We covered quick cooking tips, variations for different proteins, and how to store leftovers properly. In closing, this soup is a simple, tasty meal you can enjoy any night. Feel free to make it your own by adjusting flavors and veggies!

Ingredients

Main Ingredients

– 1 tablespoon coconut oil

– 1 pound chicken breast, thinly sliced

– 1 teaspoon fresh ginger, minced

– 2 cloves garlic, minced

To start your soup, coconut oil is key. It adds rich flavor and helps cook the chicken. Choose fresh chicken breast. Thinly slice it for quick cooking. Fresh ginger gives warmth, while garlic adds depth.

Flavor Enhancers

– 2 tablespoons red curry paste

– 1 tablespoon fish sauce

– 1 tablespoon freshly squeezed lime juice

Red curry paste brings heat and spice. It’s a staple in Thai cooking. Fish sauce adds umami, a savory taste. Lime juice brightens the soup. These flavors blend well and create a delicious base.

Vegetables

– 1 red bell pepper, thinly sliced

– 1 cup snap peas, trimmed

– 2 green onions, thinly sliced

For crunch, add red bell pepper and snap peas. They stay vibrant and crisp when cooked briefly. Green onions give a fresh finish. Use them as a garnish for color and flavor.

Step-by-Step Instructions

Preparation

1. First, melt 1 tablespoon of coconut oil in a large pot over medium heat. Watch as the oil coats the bottom of the pot.

2. Next, add 1 pound of thinly sliced chicken breast. Sauté it for about 5 to 7 minutes. Stir often, cooking until the chicken is browned and no longer pink inside.

Building the Flavor

1. After the chicken is done, add 1 teaspoon of minced fresh ginger and 2 cloves of minced garlic. Stir them in for about 1 minute. You will smell their lovely aroma fill the air.

2. Now, mix in 2 tablespoons of red curry paste. Stir well so that every piece of chicken is coated with this vibrant paste.

Combining and Cooking

1. Gradually pour in 4 cups of low-sodium chicken broth and 1 can of full-fat coconut milk. Stir to mix everything together. Bring the soup to a gentle simmer over medium heat.

2. Once it simmers, add 1 thinly sliced red bell pepper and 1 cup of trimmed snap peas. Cook for another 5 minutes. This will soften the vegetables but keep their bright colors.

3. Finally, stir in 1 tablespoon of fish sauce and 1 tablespoon of freshly squeezed lime juice. Taste and add salt and pepper as needed.

4. When ready, remove the pot from heat. Serve hot, topped with sliced green onions and fresh cilantro leaves for a tasty finish.

Tips & Tricks

Quick Cooking Techniques

Using thinly sliced chicken speeds up cooking time. It cooks evenly and quickly. This method helps you get a tender bite in every spoonful.

Managing heat is also key. Keep the pot on medium heat for a quick simmer. This way, the soup bubbles gently, blending the flavors without boiling over.

Enhancing Flavor

Adjusting the spice level can make your soup perfect for your taste. If you like it hot, add more red curry paste. For less heat, use less.

Fish sauce adds depth to the soup. If you need an alternative, use soy sauce or tamari. Both provide a savory flavor without the fishy taste.

Presentation Suggestions

Garnishing with fresh cilantro gives a bright touch to your dish. Just sprinkle it on top before serving.

For serving, consider crusty bread or steamed rice. Both soak up the broth well. Plus, they make your meal feel complete and cozy.

Variations

Protein Alternatives

You can switch up the protein in this soup. Shrimp is a great choice. It cooks quickly and adds a nice flavor. Just add it near the end, so it doesn’t overcook. Tofu is also a good option for a plant-based meal. Firm tofu absorbs all the flavors well. If you want chicken, try using thighs instead of breasts. Thighs stay juicy and tender.

Vegetable Swaps

Feel free to change the veggies in your soup. Zucchini adds a nice texture. Slice it thin and toss it in with the other vegetables. Mushrooms bring an earthy flavor. You can use any kind, like shiitake or button. Leafy greens like spinach or bok choy work well too. Add them at the end to keep them bright and fresh.

Spice Level Adjustments

Want more heat? Modify the red curry paste amount. Add more if you enjoy spicy food. Start with a little, then taste as you go. You can also sprinkle in chili flakes for extra kick. Just a pinch can elevate the flavor. Always keep tasting to find the right balance for your palate.

Storage Info

Refrigeration

To store leftovers, let the soup cool first. Use an airtight container. This keeps the soup fresh. You can store it in the fridge for up to three days. When you are ready to eat, reheat the soup gently. Use a pot over low heat or the microwave. Stir it well to ensure even heating.

Freezing

If you want to freeze the soup, use freezer-safe containers. Leave some space at the top because soup expands when frozen. It is best to freeze it within a day or two of making it. To thaw, place the container in the fridge overnight. You can also use the microwave for quick thawing. Just be sure to stir it often.

Shelf Life

The soup lasts in the fridge for about three days. After that, it may spoil. Look for signs of spoilage, like a bad smell or mold. If it seems off, throw it away to stay safe. Enjoy your Weeknight Thai Chicken Soup fresh for the best taste!

FAQs

How long does it take to make Weeknight Thai Chicken Soup?

It takes about 30 minutes to make this soup. You spend 10 minutes prepping the ingredients. Then, you cook it for about 20 minutes. This quick time helps you enjoy a tasty meal on busy nights.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. Prepare the chicken, ginger, and garlic in advance. Store them in the fridge until you are ready to cook. You can also chop the bell pepper and snap peas early. Just add them when you are ready to finish the soup. This saves time and makes cooking easy.

Is this soup gluten-free?

Yes, this soup can be gluten-free. Use gluten-free fish sauce and check the red curry paste. Most brands are gluten-free, but always read the label. The other ingredients, like chicken and vegetables, are naturally gluten-free. Enjoy this soup without worry!

This blog post explored the key ingredients and steps needed to create a delicious weeknight Thai chicken soup. You learned about using coconut oil, chicken, and fresh spices to build flavor. We covered quick cooking tips, variations for different proteins, and how to store leftovers properly.

In closing, this soup is a simple, tasty meal you can enjoy any night. Feel free to make it your own by adjusting flavors and veggies!

- 1 tablespoon coconut oil - 1 pound chicken breast, thinly sliced - 1 teaspoon fresh ginger, minced - 2 cloves garlic, minced To start your soup, coconut oil is key. It adds rich flavor and helps cook the chicken. Choose fresh chicken breast. Thinly slice it for quick cooking. Fresh ginger gives warmth, while garlic adds depth. - 2 tablespoons red curry paste - 1 tablespoon fish sauce - 1 tablespoon freshly squeezed lime juice Red curry paste brings heat and spice. It’s a staple in Thai cooking. Fish sauce adds umami, a savory taste. Lime juice brightens the soup. These flavors blend well and create a delicious base. - 1 red bell pepper, thinly sliced - 1 cup snap peas, trimmed - 2 green onions, thinly sliced For crunch, add red bell pepper and snap peas. They stay vibrant and crisp when cooked briefly. Green onions give a fresh finish. Use them as a garnish for color and flavor. 1. First, melt 1 tablespoon of coconut oil in a large pot over medium heat. Watch as the oil coats the bottom of the pot. 2. Next, add 1 pound of thinly sliced chicken breast. Sauté it for about 5 to 7 minutes. Stir often, cooking until the chicken is browned and no longer pink inside. 1. After the chicken is done, add 1 teaspoon of minced fresh ginger and 2 cloves of minced garlic. Stir them in for about 1 minute. You will smell their lovely aroma fill the air. 2. Now, mix in 2 tablespoons of red curry paste. Stir well so that every piece of chicken is coated with this vibrant paste. 1. Gradually pour in 4 cups of low-sodium chicken broth and 1 can of full-fat coconut milk. Stir to mix everything together. Bring the soup to a gentle simmer over medium heat. 2. Once it simmers, add 1 thinly sliced red bell pepper and 1 cup of trimmed snap peas. Cook for another 5 minutes. This will soften the vegetables but keep their bright colors. 3. Finally, stir in 1 tablespoon of fish sauce and 1 tablespoon of freshly squeezed lime juice. Taste and add salt and pepper as needed. 4. When ready, remove the pot from heat. Serve hot, topped with sliced green onions and fresh cilantro leaves for a tasty finish. Using thinly sliced chicken speeds up cooking time. It cooks evenly and quickly. This method helps you get a tender bite in every spoonful. Managing heat is also key. Keep the pot on medium heat for a quick simmer. This way, the soup bubbles gently, blending the flavors without boiling over. Adjusting the spice level can make your soup perfect for your taste. If you like it hot, add more red curry paste. For less heat, use less. Fish sauce adds depth to the soup. If you need an alternative, use soy sauce or tamari. Both provide a savory flavor without the fishy taste. Garnishing with fresh cilantro gives a bright touch to your dish. Just sprinkle it on top before serving. For serving, consider crusty bread or steamed rice. Both soak up the broth well. Plus, they make your meal feel complete and cozy. {{image_4}} You can switch up the protein in this soup. Shrimp is a great choice. It cooks quickly and adds a nice flavor. Just add it near the end, so it doesn’t overcook. Tofu is also a good option for a plant-based meal. Firm tofu absorbs all the flavors well. If you want chicken, try using thighs instead of breasts. Thighs stay juicy and tender. Feel free to change the veggies in your soup. Zucchini adds a nice texture. Slice it thin and toss it in with the other vegetables. Mushrooms bring an earthy flavor. You can use any kind, like shiitake or button. Leafy greens like spinach or bok choy work well too. Add them at the end to keep them bright and fresh. Want more heat? Modify the red curry paste amount. Add more if you enjoy spicy food. Start with a little, then taste as you go. You can also sprinkle in chili flakes for extra kick. Just a pinch can elevate the flavor. Always keep tasting to find the right balance for your palate. To store leftovers, let the soup cool first. Use an airtight container. This keeps the soup fresh. You can store it in the fridge for up to three days. When you are ready to eat, reheat the soup gently. Use a pot over low heat or the microwave. Stir it well to ensure even heating. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top because soup expands when frozen. It is best to freeze it within a day or two of making it. To thaw, place the container in the fridge overnight. You can also use the microwave for quick thawing. Just be sure to stir it often. The soup lasts in the fridge for about three days. After that, it may spoil. Look for signs of spoilage, like a bad smell or mold. If it seems off, throw it away to stay safe. Enjoy your Weeknight Thai Chicken Soup fresh for the best taste! It takes about 30 minutes to make this soup. You spend 10 minutes prepping the ingredients. Then, you cook it for about 20 minutes. This quick time helps you enjoy a tasty meal on busy nights. Yes, you can make this soup ahead of time. Prepare the chicken, ginger, and garlic in advance. Store them in the fridge until you are ready to cook. You can also chop the bell pepper and snap peas early. Just add them when you are ready to finish the soup. This saves time and makes cooking easy. Yes, this soup can be gluten-free. Use gluten-free fish sauce and check the red curry paste. Most brands are gluten-free, but always read the label. The other ingredients, like chicken and vegetables, are naturally gluten-free. Enjoy this soup without worry! This blog post explored the key ingredients and steps needed to create a delicious weeknight Thai chicken soup. You learned about using coconut oil, chicken, and fresh spices to build flavor. We covered quick cooking tips, variations for different proteins, and how to store leftovers properly. In closing, this soup is a simple, tasty meal you can enjoy any night. Feel free to make it your own by adjusting flavors and veggies!

Weeknight Thai Chicken Soup

Looking for a quick and delicious dinner idea? Try this Weeknight Thai Chicken Soup that combines tender chicken, vibrant vegetables, and creamy coconut milk for the perfect comfort meal! With easy steps and bold flavors, you’ll have dinner on the table in just 30 minutes. Click to explore the full recipe and elevate your weeknight cooking with this mouthwatering dish that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon coconut oil

1 pound chicken breast, thinly sliced

1 teaspoon fresh ginger, minced

2 cloves garlic, minced

2 tablespoons red curry paste

4 cups low-sodium chicken broth

1 can (14 oz) full-fat coconut milk

1 red bell pepper, thinly sliced

1 cup snap peas, trimmed

2 green onions, thinly sliced

1 tablespoon fish sauce

1 tablespoon freshly squeezed lime juice

Fresh cilantro leaves, for garnish

Salt and pepper, to taste

Instructions
 

In a large pot or Dutch oven, melt the coconut oil over medium heat, ensuring it coats the bottom of the pot evenly.

    Carefully add the thinly sliced chicken breast to the pot. Sauté for approximately 5-7 minutes, stirring occasionally, until the chicken is browned and fully cooked, ensuring it is no longer pink in the center.

      Add the minced ginger and garlic to the pot, stirring continuously for about 1 minute, or until the aroma is fragrant and inviting.

        Mix in the red curry paste with the chicken, stirring well until all pieces are evenly coated with the flavorful paste.

          Gradually pour in the chicken broth and creamy coconut milk while stirring to combine. Bring the mixture to a gentle simmer over medium heat.

            Once simmering, add the thinly sliced red bell pepper and snap peas to the soup. Cook for an additional 5 minutes, allowing the vegetables to soften while retaining their vibrant color and crispness.

              Stir in the fish sauce and freshly squeezed lime juice, adjusting the seasoning as necessary with salt and pepper to suit your taste.

                Remove the pot from heat and serve the soup hot, garnished with the sliced green onions and a generous sprinkle of fresh cilantro for added freshness and color.

                  - Prep Time: 10 min | Total Time: 30 min | Servings: 4

                    - Presentation Tips: Serve the soup in deep bowls, finishing with an extra lime wedge on the side for a pop of color and an optional splash of brightness. Enjoy with a side of crusty bread or steamed rice to soak up the delicious broth!