Spicy Thai Chicken Soup
This Spicy Thai Chicken Soup Recipe is an aromatic Thai dish that combines bold flavors and aromatic ingredients to create a healthy, comforting soup you and your family will love!
Why We Love This Spicy Thai Chicken Soup Recipe
Not your average chicken soup recipe! This Spicy Thai Chicken Soup will spice things up in your life.
My house is eerily quiet this week.
The kids went back to school. Our recent house guests (with two extra children + a cat) have moved out. Lt. Dan, who often works from home, has been in his office more than usual. And my dog has not been barking at every poor soul that power-walks past our fence.
Somethingโs amiss.
This must be the calm before the storm.
You know what Iโm talking aboutโฆ Summer is nearly over and weโre now in the few short weeks of peaceful living, before the onslaught of escalating holiday fun and activities begin. October usually marks a 3-month rampage of head-spinning excitement around here.
I think Iโm going to try to keep things on the down low this year. The same amount of fun, less head-spinning. Good plan?
Maybe I need one of those โKeep Calmโ t-shirts. It should read something like, โKeep Calm , Cook On.โ
Calm makes me happy.
And thereโs nothing more calming than a hearty bowl of chicken soup.
This Spicy Thai Chicken Soup recipe is bold and spicy, yet soothing. Nutrient-rich, yet satisfying.
Slow Cooker Thai Chicken Soup
This spicy chicken soup is the kind of soup you can feel good about serving to your family. Plus the combination of Thai-inspired ingredients like coconut milk, fish sauce, ginger, and Thai basil give it a delicate balance of intrigue and warming tranquility. The aroma alone is something to experience.
I love this Spicy Thai Chicken Soup and I hope it offers you the same comforting gratification it brings me.
Itโs bold, veggie-laden, and a feast for the senses. Hot and steamy, with aromatic herbs and spices, and a touch of creamy coconut in the broth.
Chicken soup never had it so good.
How to Make This Spicy Chicken Soup
Ingredients
- 1 1/2 pounds boneless skinless chicken breast, sliced thin (or shredded rotisserie chicken)
- 1 large onion, peeled and sliced thin
- 1 red bell pepper, quartered and sliced thin
- 1 cup shredded carrots
- 1 cup thinly sliced snap peas
- 1/2 cup roughly chopped Thai basil
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1/4 – 1/2 teaspoon crushed red pepper
- 2 tablespoons freshly grated ginger, grated
- 4 cloves garlic, minced
- 64 ounces chicken stock (or chicken broth)
- 1 1/2 cups unsweetened coconut milk
- 1/4 cup fish sauce
- 1/2 cup chopped green onions for garnish
Instructions
Place a large sauce pot over medium-high heat. Add both oils to the pot, followed by the onions. Saute the onions for 2-3 minutes, stirring regularly. Then add the garlic and ginger and saute for 1 more minute.
Add the stock, coconut milk, fish sauce, and crushed red pepper. Bring to a boil. Simmer for 10 minutes. Then add the sliced chicken. Stir to separate, then simmer another 5-8 minutes until the chicken is cooked through.
Turn off the heat and add the red bell peppers, carrots, snap peas, and basil. Cover the pot and steep the vegetable for 5 minutes, until barely cooked through, but still firm. Taste, then salt and pepper as needed. Serve warm with a sprinkle of chopped green onions.
Note: you can add some rice noodles to make this into a Thai chicken noodle soup recipe.
Get the Complete (Printable) Spicy Thai Chicken Soup Recipe Below. Enjoy!
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Check the printable recipe card below for the prep time, total time, and nutritional information including calories, carbohydrates, protein, saturated fat, cholesterol, potassium, fiber, vitamin c, and calcium percentages. Make sure to share this recipe on Facebook, Pinterest, Twitter, and Instagram.
Spicy Thai Chicken Soup
Ingredients
- 1 1/2 pounds boneless skinless chicken breast, sliced thin
- 1 large onion, peeled and sliced thin
- 1 red bell pepper, quartered and sliced thin
- 1 cup shredded carrots
- 1 cup thinly sliced snap peas
- 1/2 cup roughly chopped thai basil
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1/4 – 1/2 teaspoon crushed red pepper
- 2 tablespoons freshly grated ginger, grated
- 4 cloves garlic, minced
- 64 ounces chicken stock
- 1 1/2 cups unsweetened coconut milk
- 1/4 cup fish sauce
- 1/2 cup chopped green onions for garnish
Instructions
- Place a large sauce pot over medium-high heat. Add both oils to the pot, followed by the onions. Saute the onions for 2-3 minutes, stirring regularly. Then add the garlic and ginger and saute for 1 more minute.
- Add the stock, coconut milk, fish sauce and crushed red pepper. Bring to a boil. Simmer for 10 minutes. Then add the sliced chicken. Stir to separate, then simmer another 5-8 minutes until the chicken is cooked through.
- Turn off the heat and add the red bell peppers, carrots, snap peas and basil. Cover the pot and steep the vegetable for 5 minutes, until barely cooked through, but still firm. Taste, then salt and pepper as needed. Serve warm with a sprinkle of chopped green onions.
Followed the recipe and it is wonderful!
Would this soup freeze?
Hi! Yes, this soup will freeze well. Be sure to thaw it completely before rewarming.
Does not disappoint! Followed the directions, put finished product in a thermos, and ended up having gourmet in the ski lodge. Perfect. Couldn’t have ordered something better, for real.
Seldom am I ever terribly impressed with an on line recipe, however, this one is absolutely wonderful. ย I hardly changed anything except a little more red pepper flake (my family like heat) and added a few mushrooms. ย That’s it. ย This is wonderfully delicious! ย Thank you for a wonderful meal!!
I love your recipes but I need to reduce my sodium. Can you please recommend the best way to do this for your recipes? Are no salt or low salt replacements the answer or?? Also, will lite coconut milk work or should I just dilute regular coconut milk?
Thank you.
Leslieย
i bake and cook with no added sodium and i dont have any problems but i am pretty salt free so i dont miss it.
Agghhh- separated coconut milk!!
Wonderful! This is my second recipe off your site and it was a smashing hit. The flavors come together really well. Thank you! Previously I tried the Penang Curry and I commented I wouldnโt give up restaurant curry. ย Well, I lied. Your recipe and method is superb. It has inspired me to get back in the kitchen again. ย I am interested in making yellow curry. Would I follow the same method except substitute for Maeseri Yellow Curry and potatoes? Please advise.ย
Hi Nudrat,
Thanks so much for the kind words!
Potato curry will take longer to cook because potatoes are so firm. But yes, as long as you allow for extra simmer-time and liquid, you should be able to make it in a similar fashion.