Best 3 Spicy Chicken Thai Soup Recipes

Tantalize your taste buds with a culinary journey to Thailand through this collection of authentic spicy chicken Thai soup recipes. From the vibrant streets of Bangkok to the serene countryside of Isaan, these soups capture the essence of Thai cuisine with their aromatic blends of herbs, spices, and fresh ingredients. Discover the perfect balance of sweet, sour, salty, and spicy flavors in each recipe, showcasing the diversity and depth of Thai culinary traditions. Whether you prefer a classic tom yum goon with its fiery broth and plump shrimp, or a creamy khao soi with crispy noodles and tender chicken, these recipes offer a range of options to satisfy every palate. Get ready to embark on a flavor-filled adventure with these authentic Thai soups that will transport your taste buds to the heart of Thailand.

Here are our top 3 tried and tested recipes!

SPICY CHICKEN THAI SOUP

Spicy Chicken Thai Soup image

Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 15

Ingredients

3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
4 cloves garlic, chopped
1 (4 inch) piece fresh ginger root, chopped
4 cups chicken broth
1 tablespoon vegetable oil
2 ½ pounds skinless, boneless chicken thighs, cut into chunks
12 ounces fresh white mushrooms, quartered
2 teaspoons red curry paste
3 tablespoons fish sauce
1 lime, juiced
2 (14 ounce) cans coconut milk
1 red onion, sliced
½ bunch cilantro, roughly chopped
1 lime, cut into wedges, for serving
1 fresh jalapeno pepper, sliced into rings

Steps:

Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
Stir in mushrooms and cook for 5 more minutes.
Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
Skim off any excess oil and fat that rises to the top and discard.
Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
Remove from heat and add about 1/2 the cilantro.
Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

Nutrition Facts : Calories 596 calories, Carbohydrate 14.3 g, Cholesterol 114 mg, Fat 44.8 g, Fiber 3 g, Protein 41 g, SaturatedFat 28.9 g, Sodium 1207.4 mg, Sugar 2.9 g

SPICY THAI COCONUT CHICKEN SOUP

Spicy Thai Coconut Chicken Soup image

For national soup month in January, I came up with a new recipe every day. This one is my favorite! It's so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 6 servings (2 quarts)

Number Of Ingredients 17

Ingredients

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 tablespoons cornstarch
3 tablespoons peanut or canola oil, divided
1 large onion, chopped
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
2 teaspoons red curry powder
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon Sriracha chili sauce
1 can (13.66 ounces) light coconut milk
1 carton (32 ounces) chicken broth
2 cups thinly sliced Chinese or napa cabbage
1 cup thinly sliced fresh snow peas
Thinly sliced green onions
Lime wedges

Steps:

Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

Nutrition Facts : Calories 244 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1017mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

SPICY CHICKEN THAI NOODLE SOUP

Spicy Chicken Thai Noodle Soup image

A chunky hearty soup with a great blend of spices to warm you right to the bone. Optional: you can also add bean sprouts with the noodles.

Provided by ROB BELYK

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 8h30m

Yield 12

Number Of Ingredients 19

Ingredients

5 cups chicken broth
1 cup white wine
1 cup water
1 onion, chopped
3 green onions, chopped
3 cloves garlic, chopped
4 large carrots, cut into 1 inch pieces
4 large stalks celery, cut into 1 inch pieces
½ teaspoon salt
1 teaspoon ground black pepper
1 tablespoon curry powder
½ tablespoon dried sage
½ tablespoon poultry seasoning
½ tablespoon dried oregano
1 teaspoon ground cayenne pepper
2 tablespoons vegetable oil
3 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 fresh red chile pepper, seeded and chopped
½ (12 ounce) package dried rice noodles

Steps:

In a slow cooker on low heat, combine chicken broth, wine, water, onion, green onion, garlic, carrots, celery, salt, black pepper, curry, sage, poultry seasoning, oregano and cayenne.
In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker.
Cook soup 8 hours on low or 5 hours on high.
About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles.

Nutrition Facts : Calories 131 calories, Carbohydrate 14.5 g, Cholesterol 17.1 mg, Fat 3 g, Fiber 2 g, Protein 7.9 g, SaturatedFat 0.5 g, Sodium 155 mg, Sugar 2.2 g

Tips:

For a spicier soup, use red curry paste or add more chili peppers.
To make the soup more creamy, add a can of coconut milk or a cup of heavy cream.
If you don't have lemongrass, use a teaspoon of lemon zest.
For a vegetarian version of the soup, omit the chicken and add more vegetables, such as tofu, mushrooms, or bell peppers.
Serve the soup with rice, noodles, or a baguette.

Conclusion:

This spicy chicken Thai soup is a delicious and easy-to-make weeknight meal. It's packed with flavor and can be tailored to your own taste preferences. So next time you're looking for a quick and easy soup recipe, give this one a try!