Thai Chicken Soup Recipe

Name: Thai Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cloves garlic; One 2-inch-long piece fresh ginger; 2 tablespoons extra-virgin olive oil; 1 small onion, peeled and thinly sliced; 1 medium red bell pepper, seeded and sliced; 1 medium carrot, peeled and sliced; One 6-ounce boneless chicken breast half, thinly sliced; 15 ounces low-sodium chicken broth or stock; One 15-ounce can coconut milk; 4 heads baby bok choy, sliced; A few leaves fresh cilantro; 1 teaspoon crushed dried red chiles

Servings: persons

4 cloves garlic
One 2-inch-long piece fresh ginger
2 tablespoons extra-virgin olive oil
1 small onion, peeled and thinly sliced
1 medium red bell pepper, seeded and sliced
1 medium carrot, peeled and sliced
One 6-ounce boneless chicken breast half, thinly sliced
15 ounces low-sodium chicken broth or stock
One 15-ounce can coconut milk
4 heads baby bok choy, sliced
A few leaves fresh cilantro
1 teaspoon crushed dried red chiles

1
Rub the garlic and ginger through a very fine grater or put them in a blender with a couple tablespoons of water and puree until smooth.
2
Heat the oil in a heavy-bottomed pot over medium-high heat and saute the ginger and garlic for 1 minute, or until the aroma fills the air.
3
Add the onion, bell pepper, and carrot to the pot and saute for 1 minute longer.
4
Add the chicken and cook for 5 minutes, turning the pieces 3 or 4 times as they begin to brown.
5
Add the chicken broth and coconut milk and bring the soup to a boil.
6
Add the baby bok choy and cook for 2 minutes, or until the bok choy is tender.
7
Transfer the soup to serving bowls and top with cilantro leaves and crushed dried red chiles.
8
Serve immediately.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cloves garlic, One 2-inch-long piece fresh ginger, 2 tablespoons extra-virgin olive oil, 1 small onion, peeled and thinly sliced, and more.

Yes, Thai Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions