Fragrant Thai Chicken Soup with Basil and Zesty Lime
A light and aromatic Thai-inspired soup made with tender chicken, fresh basil, and bright lime. Perfect for a cozy, flavor-packed meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Gluten Free
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
Instructions
Heat coconut oil in a large pot over medium heat. Sauté onion until softened, about 3–4 minutes.
Add garlic, ginger, lemongrass, and curry paste. Cook 1–2 minutes until fragrant.
Pour in chicken broth and bring to a simmer. Stir in coconut milk.
Add sliced chicken and simmer gently for 8–10 minutes, until fully cooked.
Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning.
Add mushrooms and cherry tomatoes. Simmer for another 5 minutes.
Just before serving, stir in Thai basil leaves and allow to wilt.
Serve hot, garnished with cilantro, chili slices, or green onions if desired.
Notes
Swap chicken for tofu or shrimp for a different protein option.
Add cooked rice noodles to make it a full meal.
For more heat, add sliced Thai chilies or extra curry paste.
Use lime zest along with juice for extra brightness.
