Thai Chicken and Vegetable Soup with Lemongrass and Lime

This Thai chicken and vegetable soup is quick and easy to prepare—ready in 30 minutes and perfect for a simple weeknight dinner.

Bright, fragrant, and comforting, this Thai chicken and vegetable soup is one of those recipes I turn to again and again. It comes together quickly and delivers a lovely balance of savory chicken, tender vegetables and creamy coconut milk with just a touch of curry paste for distinctive Thai flavor. While many think of soup as a winter dish, a bowl like this is welcome any time of year—light enough for spring but cozy enough for cooler evenings.

I’ve made this soup multiple times because it’s fast, adaptable, and satisfying. The flavors are full without relying on heat; if you prefer more spice, add extra curry paste or a pinch of chili flakes when cooking. Since this recipe takes about 30 minutes from start to finish, it fits well into busy weeknights and is an excellent option for a simple, healthy meal.

Yield: serves 4

Thai Chicken and Vegetable Soup

This Thai chicken and vegetable soup is easy to make and ready in around 30 minutes. It blends juicy chicken, crisp-tender vegetables, Thai red curry paste, and creamy coconut milk for a flavorful, simple dinner.

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Ingredients

• 1 tablespoon olive oil
• 2 chicken breasts, sliced thinly
• 1/2 cup chopped carrots
• 1 red bell pepper, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced (optional)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon Thai red curry paste
• 4 cups chicken broth
• 1 (14 ounce) can coconut milk
• Lime wedges for serving
• Chopped fresh cilantro for garnish

Instructions

1. Heat the oil in a large saucepan over medium-high heat.
2. Add the thinly sliced chicken and cook, stirring, for 2–3 minutes until the pieces begin to brown.
3. Add the carrots, red bell pepper, onion, garlic and jalapeno. Cook, stirring occasionally, for 3–4 minutes until the vegetables are tender-crisp.
4. Stir in the ground ginger, salt, pepper, Thai red curry paste and the chicken broth. Mix well to combine the curry paste into the broth.
5. Bring the mixture to a boil, then reduce the heat slightly to maintain a gentle simmer.
6. Lower the heat to medium-low, stir in the coconut milk, and simmer for another 2–3 minutes until the soup is heated through. If the curry paste separates, whisk or stir it back into the soup before serving.
7. Ladle into bowls and serve with lime wedges and chopped cilantro. Squeeze lime over each bowl to brighten the flavors.

Notes

The Thai red curry paste provides much of the soup’s characteristic flavor. It can sometimes separate and rise to the surface as the soup simmers; a quick whisk or stir will reincorporate it. This recipe was adapted from a classic soup and simplified for a fast weeknight meal.

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• 
  Classic Stainless Saucepan
• 
  Garlic Press
• 
  Cutting Boards (3-Piece Set)
• Measuring Cups & Spoons

Nutrition Information:

Yield:

4

Serving Size:

1/4 recipe

Amount Per Serving:
Calories: 374
Total Fat: 27g
Saturated Fat: 20g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 56mg
Sodium: 1347mg
Carbohydrates: 13g
Fiber: 2g
Sugar: 4g
Protein: 23g

Nutrition information is an estimate based on ingredients used and may not be exact.

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Tips, Variations and Storage

Tips: For faster prep, slice the chicken thinly or use pre-cooked rotisserie chicken added near the end to warm through. If you prefer a lower-fat version, substitute light coconut milk or reduce the amount used. Adjust seasoning with additional lime juice, a pinch of sugar, or a splash of fish sauce to taste.

Variations: Swap the vegetables for whatever you have on hand—snow peas, spinach, zucchini, or broccoli work well. For a vegetarian version, replace chicken with firm tofu and use vegetable broth instead of chicken broth. Add a handful of cooked rice or thin rice noodles to make the soup heartier.

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Coconut milk may thicken when chilled; gently reheat and stir in a little water or broth to reach the desired consistency. This soup also freezes well—cool completely, freeze in portions, and thaw overnight in the refrigerator before reheating on the stove.

Serving suggestions: Serve with steamed jasmine rice, a wedge of lime at the side, and extra cilantro for garnish. A simple side salad or crusty bread also pairs nicely for a complete meal.