The Best Thai Chicken Soup

My husband and I both love the Thai Coconut Chicken Soup at Browns Socialhouse, so one day we decided to recreate it at home. After a little experimenting, this version quickly became one of our favorites.

It’s creamy, cozy, full of fresh Thai-inspired flavor, and the perfect meal for a cool evening. Serve it with a warm loaf of crusty bread, and you’ve got comfort in a bowl.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red Thai curry paste (adjust to taste)
• 1 stalk lemongrass, bruised (or 1–2 teaspoons lemongrass paste)
• 4 cups chicken broth
• 1 (14-ounce) can full-fat coconut milk
• 1 (14-ounce) can diced tomatoes
• 2 cooked chicken breasts, shredded
• 1 red bell pepper, thinly sliced
• 1 cup mushrooms, sliced
• 2 cups cooked jasmine rice
• Juice of 1 lime
• Fresh cilantro, chopped
• Salt and freshly ground black pepper, to taste
• Thinly sliced red Thai chili (optional, for extra heat)

Directions

Heat the olive oil in a large soup pot over medium heat. Add the diced onion and sauté until softened, about 4–5 minutes.

Stir in the garlic, ginger, and red Thai curry paste. Cook for about 1 minute, stirring constantly, until fragrant.

Pour in the chicken broth, coconut milk, and diced tomatoes. Add the lemongrass, red bell pepper, and mushrooms. Bring to a gentle simmer and cook for about 15 minutes.

Stir in the shredded chicken and cooked jasmine rice. Simmer for another 5 minutes, until everything is heated through.

Remove the lemongrass stalk. Stir in the fresh lime juice, season with salt and pepper, and finish with plenty of fresh cilantro.

Serve with warm crusty bread, extra lime wedges, and sliced Thai chili if you’d like a little extra heat.

Marla’s Tip
If you’re planning to enjoy leftovers the next day, keep the cooked jasmine rice separate and stir it into each bowl just before serving. The rice stays light and fluffy, and the soup keeps its delicious creamy texture.