Name: Fragrant Thai Chicken Soup with Basil and Zesty Lime
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai-Inspired
Ingredients: 1 tablespoon coconut oil (or neutral oil); 1 small onion, sliced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 stalk lemongrass, smashed and chopped (or 1 tablespoon lemongrass paste); 1–2 tablespoons Thai red curry paste (to taste); 4 cups chicken broth; 1 (14-ounce) can coconut milk; 2 boneless skinless chicken breasts, thinly sliced; 1 tablespoon fish sauce (or soy sauce for gluten-free); 1 teaspoon sugar (optional); Juice of 1–2 limes; 1 cup mushrooms, sliced (shiitake or cremini); 1 cup cherry tomatoes, halved; 1/2 cup fresh Thai basil leaves (or regular basil); Salt, to taste; Optional: chopped cilantro, sliced chili, or green onions for garnish

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Why You’ll Love This Recipe

I love how this soup layers bold flavors with minimal effort. The coconut milk adds richness, the lime gives it zing, and the basil brings a sweet, herbal depth that rounds everything out. It’s naturally dairy-free, comes together quickly, and fills my kitchen with the most amazing aroma. Whether I’m feeling under the weather or just in the mood for something fresh and fragrant, this soup always hits the mark.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken breast or thighs (thinly sliced)
coconut milk (full-fat)
chicken broth
garlic (minced)
fresh ginger (grated)
lemongrass (smashed and chopped or paste)
fish sauce
lime juice
lime zest
brown sugar or coconut sugar
Thai red curry paste (optional, for a spicier version)
fresh basil (Thai basil if available)
fresh cilantro (optional)
green onions
mushrooms (sliced, optional)
red chili or chili flakes (optional)
rice noodles or jasmine rice (optional, for serving)

directions

I heat a bit of oil in a large pot and sauté the garlic, ginger, and lemongrass until fragrant—about 1–2 minutes.
I add the chicken slices and cook just until they’re no longer pink on the outside.
I pour in the chicken broth and bring it to a gentle simmer, letting it cook for about 10 minutes so the flavors develop and the chicken cooks through.
I stir in the coconut milk, lime juice, lime zest, fish sauce, and sugar. If I want a kick, I add a spoonful of Thai red curry paste at this stage.
I add the mushrooms if using and simmer a few more minutes until they’re tender.
I remove the soup from the heat and stir in the fresh basil and cilantro.
I serve it hot, garnished with green onions, extra basil, and sliced chili if I want it spicier. Sometimes I add cooked rice noodles or serve it over jasmine rice for a heartier bowl.

Servings and timing

This recipe serves 4 and takes about 30–35 minutes from start to finish, including prep and cooking. It’s a quick way to enjoy a deeply flavorful soup that tastes like it took hours to make.

Variations

I sometimes use shrimp or tofu instead of chicken for a different take. I’ve also added vegetables like baby spinach, bell peppers, or snap peas to bulk it up. For a creamier texture, I increase the amount of coconut milk, and for a brothier version, I simply add more chicken stock. If I want it vegetarian, I skip the fish sauce and chicken, and use veggie broth and soy sauce.

storage/reheating

Leftovers store well in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop or microwave until heated through. If the soup contains noodles or rice, I sometimes store them separately to prevent them from getting too soft. I avoid boiling it again so the coconut milk stays smooth.

FAQs

What kind of basil should I use?

Thai basil has a slightly spicy, anise-like flavor that’s perfect in this soup, but I’ve also used sweet basil when that’s what I have—it still tastes great.

Can I make this soup spicy?

Yes, I add Thai red curry paste or fresh chopped red chili to bring some heat. Chili flakes work too if I don’t have fresh ones on hand.

Is coconut milk necessary?

Yes, it gives the soup its signature creamy texture and mild sweetness. I prefer full-fat for richness, but light coconut milk can work if I want it lighter.

Can I freeze this soup?

I’ve frozen it without the noodles or rice, and it holds up well. I reheat gently and add freshly cooked rice or noodles when serving.

What should I serve with this soup?

It’s delicious on its own, but I sometimes pair it with spring rolls, steamed dumplings, or a light Thai salad for a full meal.

Conclusion

Fragrant Thai Chicken Soup with Basil and Zesty Lime is one of those dishes that brings comfort and brightness in every spoonful. It’s easy to make, full of aromatic herbs and spices, and endlessly adaptable to whatever I’m craving. Whether I’m cooking for myself or sharing it with others, it always delivers warmth and bold flavor with every bite.