By This One Pot Thai Chicken Soup balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
One Pot Thai Chicken Soup captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, One Pot Thai Chicken Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 tablespoons olive oil
1 pound boneless chicken thighs (or breasts, or rotisserie chicken)
1 onion, diced
2 medium carrots, sliced
2-4 tablespoons red curry paste (adjust to taste)
1 tablespoon freshly grated ginger
4 garlic cloves, minced
5 cups low sodium chicken broth
2 (14 oz) cans quality coconut milk
2 tablespoons low sodium soy sauce
2 tablespoons fish sauce
2 tablespoons brown sugar
5-6 kaffir lime leaves (available at nuts.com)
3 tablespoons minced Thai or regular basil (or 1 tablespoon dried)
1 1/2 teaspoons salt
1/2 teaspoon pepper
8 oz. cremini mushrooms, sliced
1 red bell pepper, chopped
1 cup chopped bite-sized cauliflower florets
3 oz. rice vermicelli or thin rice noodles, broken into pieces
1/4 cup chopped cilantro
2-3 tablespoons fresh lime juice
1 1/2 teaspoons sriracha (or more to taste)
PREPARATION STEPS
Sauté Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken thighs and cook until browned on both sides. Remove and set aside.
Cook Vegetables: In the same pot, add the diced onion and sliced carrots. Sauté for about 5 minutes until the onion is translucent. Stir in the red curry paste, ginger, and garlic, cooking for another minute until fragrant.
Add Broth and Coconut Milk: Pour in the chicken broth and coconut milk. Stir to combine.
Season the Soup: Add the soy sauce, fish sauce, brown sugar, kaffir lime leaves, basil, salt, and pepper. Bring the mixture to a simmer.
Add Chicken and Veggies: Return the chicken to the pot along with the sliced mushrooms, chopped red bell pepper, and cauliflower florets. Simmer for about 15-20 minutes, or until the chicken is cooked through.
Cook Noodles: Add the rice vermicelli or thin rice noodles to the pot and cook for an additional 3-5 minutes until the noodles are tender.
Finish the Soup: Stir in the chopped cilantro, fresh lime juice, and sriracha. Adjust seasoning to taste.
Serve: Ladle the soup into bowls and enjoy the vibrant flavors of Thailand!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
