About the Recipe
Warm up with a comforting bowl of Thai Chicken Soup, a fragrant and flavorful delight that's as easy to make as it is delicious. This recipe balances the creamy richness of coconut milk with the zesty kick of lime, ginger, and lemongrass, creating a harmonious blend of sweet, sour, and savory notes. With tender chicken pieces and a colorful medley of vegetables, this soup is a nourishing and satisfying meal perfect for any day of the week.
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Ingredients
1 tablespoon coconut oil
1/4 medium onion, chopped
1 chopped jalapeño
2 cloves of garlic, minced
6 cups chicken broth
1 Tbsp of red curry paste
13.5 ounces of coconut milk
1 medium red pepper, thinly sliced
1 pound chicken breasts or thighs
2 tablespoons fish sauce
1/4 cup chopped cilantro
2 medium zucchinis, spiralized
1 lime, cut into wedges
Preparation
In a large saucepan, heat the coconut oil over medium heat until melted and shimmering. Add the onions and sauté until just translucent, about 5 minutes.
Stir in the jalapeño, curry paste, and garlic, and sauté until fragrant, about 1 minute.
Add the chicken broth and coconut milk, whisking until fully combined.
Bring to a boil, then reduce the heat to medium and add the red pepper, chicken, and fish sauce. Let simmer until the chicken is cooked through, about 5 minutes. Stir in the cilantro.
Divide the zoodles among 8 soup bowls and ladle the soup over; the heat of the soup will make the zoodles tender. (If you are not serving it all at once, only use enough zoodles for each bowl of soup you are serving.) The rest will keep well in a covered container for a few days.
Serve each with a squeeze of lime.
Variations
Popular Variations and Substitutions
Flavor & Broth Variations
Curry Paste Swap: Most recipes call for Red Curry Paste, which provides a rich, spicy, and savory base. You can easily switch to Green Curry Paste for a brighter, herbier, and often more pungent flavor.
Tom Kha Style (Creamier): To achieve the rich, creamy flavor of Tom Kha Gai (Thai Coconut Chicken Soup), use a generous amount of full-fat coconut milk in your broth.
Broth Base: While most recipes use chicken broth or bone broth, using a "Thai-Style Ginger Chicken Bone Broth" can provide a depth of flavor from the start.
Protein & Noodle Substitutions
Protein:
Standard: Chicken Breast or Thighs (cooked and shredded)
Variations/Substitutions: Shrimp, Prawns, or Fish (add during the last 5 minutes of simmering), Tofu or Tempeh (cubed and pan-fried for vegan/vegetarian options), or Pork (sliced or ground).
Noodles: Sweet Potato Noodles or Spiralized Parsnips (for a low-carb alternative), Rice Vermicelli or Ramen Noodles (for a carb-inclusive option).
Vegetable Additions
Mushrooms (Shiitake, Baby Bella)
Bell Peppers (Red, Yellow)
Carrots (sliced into thin rounds or matchsticks)
Snap Peas or Snow Peas
Bok Choy or Spinach (stir in at the end)
Topping & Garnish Ideas
Garnishes add fresh flavor, crunch, and color.
Fresh Herbs: Lots of fresh Cilantro and Thai Basil
Spicy Kick: Sliced Fresh Chiles (like bird's eye or serrano), Red Pepper Flakes, or a dollop of chili paste like Sambal Olek or Sriracha.
Crunch: Chopped Peanuts or Cashews, or a handful of Bean Sprouts.
Citrus: Extra Lime Wedges for a final squeeze of fresh, bright flavor.
Tips For Success
Key Tips for Success
The biggest challenge with zucchini noodles (or "zoodles") is preventing them from becoming mushy.
Do Not Overcook the Zoodles: Zucchini noodles cook very quickly in hot liquid.
Best Method: Stir them in at the very end of cooking and let them sit in the hot soup for just 1-3 minutes until they are heated through but still slightly firm (al dente). Some recipes suggest adding them right into the serving bowl and pouring the hot soup over them for maximum crispness.
Serving/Reheating: If you plan on having leftovers, store the cooked soup and the raw zoodles separately. Only combine the amount you are going to eat immediately.Prep the Zoodles: Before adding to the soup, you can lightly salt the zoodles and let them sit for a few minutes. This draws out excess moisture (preventing a watery soup) which you can then blot away with a paper towel.
Build a Flavorful Broth: The flavor is all in the broth.
Aromatics: Always sauté the aromatics (ginger, garlic, onion, and curry paste) first to develop their full flavor before adding the liquids.
Balance: Authentic Thai flavor balances spicy, sour, salty, and sweet. Taste the broth before serving and adjust with a squeeze of fresh lime juice (sour), a splash of fish sauce (salty/umami), a pinch of sugar or coconut aminos (sweet), and a little more curry paste or fresh chili (spicy).