Warm up with a bowl of homemade Thai Chicken Soup, a dish that brings vibrant, comforting flavors right into your kitchen. This quick and healthy recipe transforms simple ingredients into a delightful meal, perfect for any night. It’s naturally low-carb and packed with nourishing goodness, proving that delicious can also be easy. You’ll love how quickly this Thai chicken soup comes together.
Table of Contents
Why You’ll Love This Thai Chicken Coconut Soup
You are going to adore this Thai coconut chicken soup for so many fantastic reasons!
- Creamy & Light Broth: Enjoy a rich coconut broth that feels indulgent yet light and satisfying.
- Authentic Thai Flavors: Experience the aromatic blend of green curry, ginger, garlic, and fresh lime.
- Perfect Zucchini Noodles: Zucchini noodles cook tender-crisp from the hot soup, never soggy.
- High Protein Powerhouse: Loaded with lean chicken, it keeps you full and energized.
- Dairy-Free Delight: This recipe is naturally dairy-free, suitable for various dietary needs.
- Weeknight Wonder: It’s incredibly quick and easy to prepare, making it ideal for busy evenings.
Ingredients
Gather these fresh ingredients to create your vibrant and delicious Thai coconut Soup:
- 1 tbsp avocado oil
- 1/4 medium onion, chopped
- 1 medium jalapeño, chopped
- 1 1/2 tbsp green curry paste
- 2 cloves garlic, minced
- 6 cups chicken bone broth
- 13.5 ounces canned coconut milk (full fat)
- 1 medium red pepper, thinly sliced
- 1 1/2 pound chicken breasts or thighs, thinly sliced against the grain
- 2 tbsp fish sauce, (use Red Boat for sugar free)
- 1/4 cup chopped cilantro
- 2 medium zucchini (about 10 ounces each), spiralized
- 1 lime, cut into 8 wedges
Ingredient Tips for the Best Thai Chicken Coconut Soup
For the best results when making Thai green curry, use avocado oil for sautéing; coconut or olive oil also works well.
Adjust the jalapeño to your heat preference. Remove the seeds for less spice or skip them for a mild version.
For authentic Thai flavor, green curry paste includes ingredients like fresh green chiles, shallots, lemongrass, and galangal, giving it a brighter, spicier taste than red curry paste. Learn more about the essential ingredients in Thai green curry paste.
Always use fresh garlic for maximum aroma and full-fat coconut milk for a rich, creamy broth. If you don’t have red pepper, substitute thinly sliced carrots or snap peas.
Both chicken breasts and thighs work beautifully, just slice them thinly for even cooking.
Fish sauce is a cornerstone of Thai cuisine, adding deep savory umami flavor (don’t skip it!).
Finish with fresh cilantro for brightness or swap with basil if preferred. Choose firm zucchini for easy spiralizing, and never skip a squeeze of fresh lime to balance and elevate all the flavors.
Equipment
You’ll need a few basic kitchen tools for this recipe:
- A large saucepan is perfect for simmering all the delicious ingredients.
- A whisk helps combine the liquids smoothly.
- For the zucchini noodles, a good-quality spiralizer is key. It makes quick work of turning zucchini into perfect zoodles for your Thai chicken coconut soup.
How To Make Thai Chicken Coconut Soup
Let’s make this incredible Thai coconut soup together!
- In a large saucepan, heat the avocado oil over medium heat until melted and shimmering. Add the chopped onions and sauté until just translucent, about 5 minutes.
- Stir in the chopped jalapeño, green curry paste, and minced garlic. Sauté until fragrant, which takes about 1 minute. The kitchen will smell amazing!
- Pour in the chicken bone broth and canned coconut milk, whisking until fully combined and smooth.
- Bring the soup to a gentle boil, then reduce the heat to medium. Add the thinly sliced red pepper, chicken, and fish sauce. Let it simmer gently until the chicken is completely cooked through, about 5 minutes.
- Stir in the chopped cilantro just before serving.
- Divide the spiralized zucchini noodles among 8 soup bowls. Ladle the hot soup directly over the zoodles; the heat from the broth will gently tenderize them. If you’re not serving all at once, only add zoodles to the portions you plan to eat immediately. Store leftover zoodles separately.
- Serve each bowl with a fresh squeeze of lime, enhancing all the bright flavors of your delicious Thai chicken and coconut soup.
Enjoy!
Pro Tips & Troubleshooting
- Spiralizing zucchini: Use a firm, medium-sized zucchini for the best noodles. Don’t over-spiralize; short, manageable lengths are easier to eat.
- Zoodle texture: For perfectly tender-crisp noodles, always add them directly to individual serving bowls, not into the hot pot. The soup’s residual heat will cook them perfectly without making them mushy.
- Chicken prep: Slicing chicken thinly against the grain ensures it cooks quickly and remains tender. This also helps it absorb the wonderful flavors of your Thai chicken and coconut soup.
- Flavor enhancement: Taste your soup before serving. Need more zing? Add extra lime juice. Want more heat? A pinch of red chili flakes will do the trick.
- Coconut milk curdling: To prevent coconut milk from separating or curdling, avoid bringing the soup to a rapid, rolling boil once the coconut milk is added. Simmer gently.
Serving, Storage & Variations
- Serving suggestions: Garnish your soup with extra fresh cilantro, a sprinkle of chili flakes, or some chopped peanuts for added crunch. A wedge of lime is a must for a final flavor burst.
- Storage instructions: Store the leftover soup in an airtight container in the refrigerator for up to 3-4 days. For the best texture, store any unused spiralized zucchini noodles in a separate airtight container. Add them to individual bowls just before reheating and serving.
- Freezing tips: This recipe freezes well, without the zucchini noodles. Let the soup cool completely, then transfer it to freezer-safe containers for up to 2-3 months. Thaw overnight in the fridge and reheat gently on the stove. Spiralize fresh zucchini when ready to serve.
- Protein variations: Easily swap chicken for shrimp (add in the last 2-3 minutes of simmering), firm tofu, or even pre-cooked rotisserie chicken (add at the very end to warm through).
- Noodle alternatives: If zucchini isn’t your preference, try thinly shredded cabbage, kelp noodles, or even shirataki noodles for a low-carb option.
- Spice level adjustments: For more heat, add an extra jalapeño, a pinch of red pepper flakes, or a bit more curry paste. For a milder soup, use half a jalapeño or omit it entirely.
Nutrition
This Thai chicken coconut soup is a fantastic choice for a healthy, low-carb meal. Each serving is rich in protein and healthy fats, keeping you satisfied and energized. It’s a great way to enjoy a comforting dish without sacrificing your health goals.
| Serving | Calories | Carbohydrates | Protein | Fat | Fiber |
|---|---|---|---|---|---|
| 1.5 cup | 272 kcal | 6 g | 26.7 g | 16.5 g | 1 g |
Frequently Asked Questions
Can zucchini noodles be made ahead?
Yes, you can spiralize zucchini noodles up to 2-3 days in advance. Store them in an airtight container in the refrigerator, ideally with a paper towel to absorb excess moisture.
Can I freeze Thai Chicken Zoodle Soup?
It’s best to freeze the soup without the zucchini noodles. The zoodles tend to get too watery and lose their texture once frozen and thawed. Freeze the soup base and add fresh zoodles when reheating.
How many carbs are in Thai Chicken Soup?
Each serving of this Thai Chicken Soup contains approximately 6 grams of carbohydrates and 5 grams of net carbs. This makes it an excellent choice for those following a low-carb lifestyle.
How to Make Chicken Thai Soup at Home
To make Chicken Thai Soup at home, sauté garlic, ginger, and red curry paste, then add chicken broth, coconut milk, and sliced chicken. Simmer until tender, add vegetables, lime juice, and fish sauce. Garnish with cilantro and chili for a flavorful, creamy Thai-inspired soup.
What is the difference between Tom Yum and Tom Kha?
The main difference between Tom Yum and Tom Kha is the base. Tom Yum is a hot and sour Thai soup made with clear broth, while Tom Kha includes creamy coconut milk, giving it a richer, milder flavor with a hint of sweetness.
Can I make Thai Chicken Soup without coconut milk?
Yes, you can substitute coconut milk with light coconut milk or unsweetened almond milk for a lighter texture, though it will lose some richness and authentic Thai flavor.
Conclusion
This Easy Thai coconut soup recipe offers a perfect blend of comforting warmth and vibrant, authentic flavors. It’s incredibly simple to prepare, making it a fantastic choice for busy weeknights, yet it feels special enough for any occasion. Light, healthy, and bursting with taste, this low-carb delight is sure to become a new family favorite. Give this delicious soup a try and bring some Thai-inspired joy into your kitchen!
The Best Thai Chicken Soup – 5 Easy Steps to Make
Equipment
- Large Saucepan
- Whisk
- soup bowls
- Spiralizer
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 1 tbsp avocado oil
- 1/4 medium onion chopped
- 1 medium jalapeño chopped
- 1 1/2 tbsp green curry paste
- 2 cloves garlic minced
- 6 cups chicken bone broth
- 13.5 ounces coconut milk canned (full fat)
- 1 medium red pepper thinly sliced
- 1 1/2 pound chicken breasts or thighs thinly sliced against the grain
- 2 tbsp fish sauce (use Red Boat for sugar free)
- 1/4 cup cilantro chopped
- 2 medium zucchini (about 10 ounces each), spiralized
- 1 lime cut into 8 wedges
Instructions
Cooking Steps
- Heat avocado oil in a large saucepan over medium heat, then sauté the chopped onions for about 5 minutes until translucent.
- Stir in the jalapeño, curry paste, and minced garlic; sauté for 1 minute until fragrant, then whisk in the chicken broth and coconut milk until fully combined.
- Bring the soup to a boil, reduce heat to medium, and add the red pepper, thinly sliced chicken, and fish sauce; simmer for approximately 5 minutes until the chicken is cooked through, then stir in the chopped cilantro.
- Divide the spiralized zucchini among 8 soup bowls, then ladle the hot soup over them to tenderize the zoodles.
- Serve each bowl immediately with a squeeze of fresh lime juice.