Spicy Thai Chicken Soup

This Chicken Soup packs a punch! Our Spicy Thai Chicken Soup Recipe is loaded with flavor and is extremely healthy.

Not your average chicken soup recipe! This Spicy Thai Chicken Soup will spice things up in your life.

My house is eerily quiet this week.

The kids went back to school. Our recent house guests (with two extra children + a cat) have moved out. Lt. Dan, who often works from home, has been in his office more than usual. And my dog has not been barking at every poor soul that power-walks past our fence.

Something’s amiss.

This must be the calm before the storm.

You know what I’m talking about… Summer is nearly over and we’re now in the few short weeks of peaceful living, before the onslaught of escalating holiday fun and activities begin. October usually marks a 3-month rampage of head-spinning excitement around here.

I think I’m going to try to keep things on the down low this year. The same amount of fun, less head-spinning. Good plan?

Maybe I need one of those “Keep Calm” t-shirts. It should read something like, “Keep Calm , Cook On.”

Calm makes me happy.

And there’s nothing more calming than a hearty bowl of chicken soup.

This Spicy Thai Chicken Soup recipe is bold and spicy, yet soothing. Nutrient-rich, yet satisfying.

Slow Cooker Thai Chicken Soup

It’s the kind of soup you can feel good about serving to your family. Plus the combination of Thai-inspired ingredients like coconut milk, fish sauce, ginger, and Thai basil give it a delicate balance of intrigue and warming tranquility. The aroma alone is something to experience.

I love this Spicy Thai Chicken Soup and I hope it offers you the same comforting gratification it brings me.

It’s bold, veggie-laden, and a feast for the senses. Hot and steamy, with aromatic herbs and spices, and a touch of creamy coconut in the broth.

Chicken soup never had it so good.

How to Make This Spicy Chicken Soup

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, sliced thin (or shredded rotisserie chicken)
• 1 large onion, peeled and sliced thin
• 1 red bell pepper, quartered and sliced thin
• 1 cup shredded carrots
• 1 cup thinly sliced snap peas
• 1/2 cup roughly chopped Thai basil
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 1/4 – 1/2 teaspoon crushed red pepper
• 2 tablespoons freshly grated ginger, grated
• 4 cloves garlic, minced
• 64 ounces chicken stock (or chicken broth)
• 1 1/2 cups unsweetened coconut milk
• 1/4 cup fish sauce
• 1/2 cup chopped green onions for garnish

Instructions

Place a large sauce pot over medium-high heat. Add both oils to the pot, followed by the onions. Saute the onions for 2-3 minutes, stirring regularly. Then add the garlic and ginger and saute for 1 more minute.

Add the stock, coconut milk, fish sauce, and crushed red pepper. Bring to a boil. Simmer for 10 minutes. Then add the sliced chicken. Stir to separate, then simmer another 5-8 minutes until the chicken is cooked through.

Turn off the heat and add the red bell peppers, carrots, snap peas, and basil. Cover the pot and steep the vegetable for 5 minutes, until barely cooked through, but still firm. Taste, then salt and pepper as needed. Serve warm with a sprinkle of chopped green onions.

Note: you can add some rice noodles to make this into a Thai chicken noodle soup recipe. 

Get the Complete (Printable) Spicy Thai Chicken Soup Recipe Below. Enjoy!

Check the printable recipe card below for the prep time, total time, and nutritional information including calories, carbohydrates, protein, saturated fat, cholesterol, potassium, fiber, vitamin c, and calcium percentages. Make sure to share this recipe on Facebook, Pinterest, Twitter, and Instagram.

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Spicy Thai Chicken Soup

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

This Chicken Soup packs a punch! Our Spicy Thai Chicken Soup Recipe is loaded with flavor, and is extremely healthy.

Servings: 6 Servings

Ingredients

US Customary – Metric

• 1 1/2 pounds boneless skinless chicken breast, sliced thin
• 1 large onion, peeled and sliced thin
• 1 red bell pepper, quartered and sliced thin
• 1 cup shredded carrots
• 1 cup thinly sliced snap peas
• 1/2 cup roughly chopped thai basil
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 1/4 – 1/2 teaspoon crushed red pepper
• 2 tablespoons freshly grated ginger, grated
• 4 cloves garlic, minced
• 64 ounces chicken stock
• 1 1/2 cups unsweetened coconut milk
• 1/4 cup fish sauce
• 1/2 cup chopped green onions for garnish

Instructions

• Place a large sauce pot over medium-high heat. Add both oils to the pot, followed by the onions. Saute the onions for 2-3 minutes, stirring regularly. Then add the garlic and ginger and saute for 1 more minute.
• Add the stock, coconut milk, fish sauce and crushed red pepper. Bring to a boil. Simmer for 10 minutes. Then add the sliced chicken. Stir to separate, then simmer another 5-8 minutes until the chicken is cooked through.
• Turn off the heat and add the red bell peppers, carrots, snap peas and basil. Cover the pot and steep the vegetable for 5 minutes, until barely cooked through, but still firm. Taste, then salt and pepper as needed. Serve warm with a sprinkle of chopped green onions.

Nutrition

Serving: 1.25cup, Calories: 462kcal, Carbohydrates: 22g, Protein: 34g, Fat: 26g, Saturated Fat: 18g, Cholesterol: 81mg, Sodium: 1350mg, Potassium: 1138mg, Fiber: 3g, Sugar: 10g, Vitamin A: 4595IU, Vitamin C: 44mg, Calcium: 60mg, Iron: 2.9mg

Course: Soup

Cuisine: Thai

Author: Sommer Collier

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