Meal Manager
Spicy Thai Chicken Soup

Spicy Thai Chicken Soup

A bold, aromatic Thai-inspired chicken soup with red curry, coconut milk, and fresh herbs—zesty, comforting, and ready fast.
Serves: 4
Dinner
Meat
Prep: 15
Cook: 20
One-Pot
Quick & Easy
Spicy
Cuisine: Thai
Skill level:
4.0
422 kcalCalories
16 gCarbs
12 gNet Carbs
25 gProteins
31 gFats
4 gFibers
  • Prep ingredients: thinly slice the chicken, mince the garlic and ginger, slice the red chilli and spring onions (reserve some greens for garnish), and bruise the lemongrass.
    Garlic: 2 cloves
    Red Chilli: 1 chilli
    Ginger: 10 g
    Chicken Breasts: 2 breasts
    Lemongrass: 20 g
    Spring Onions: 3 spring onions
  • Heat oil in a pot over medium heat. Fry the red curry paste for 1 minute, then add garlic, ginger, and chilli; cook until fragrant.
    Vegetable Oil: 1 tbsp
    Thai Red Curry Paste: 2 tbsp
  • Pour in chicken stock and add the lemongrass. Bring to a gentle simmer.
    Chicken Stock: 500 ml
  • Add the sliced chicken and mushrooms. Simmer gently for 6–8 minutes until the chicken is just cooked.
    Mushrooms: 150 g
  • Stir in coconut milk, fish sauce, and sugar. Simmer 3–4 minutes to meld flavors.
    Coconut Milk (tinned): 400 ml
    Sugar: 1 tsp
    Fish Sauce: 1 tbsp
  • Finish with lime juice. Ladle into bowls and top with spring onion greens, coriander, Thai basil, and extra chilli if desired.
    Lime: 1 lime
    Coriander: 10 g
    Thai Basil: 10 g
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