Dinner · Thai

Thai Green Chicken Soup

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · October 19, 2026

This is a big, brothy bowl of Thai green curry flavors made loose and sippable. Tender chicken thighs simmer in coconut milk and stock with green curry paste, then get a bright hit of lime and basil blended in right at the end. It comes together in one pot and tastes like way more effort than it is.

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Thai Green Chicken Soup

Why you'll love this

  • One pot and done in about 40 minutes.
  • Big Thai curry flavor in a light, sippable broth.
  • Easy to make ahead for lunches all week.
  • Flexible with whatever vegetables you have on hand.

EveryDayMeal recipe

Thai Green Chicken Soup

Prep
15m
Cook
25m
Total
40m
Serves
6
Level
Easy

Ingredients

  • 2 tablespoons sunflower oil
  • 1 onion, chopped
  • 1 pound boneless skinless chicken thighs
  • 4 garlic cloves, sliced
  • 1 cup (about 10 ounces) Thai green curry paste
  • 1 can (about 1 3/4 cups) coconut milk
  • 8 cups chicken stock
  • 5 kaffir lime leaves
  • 2 tablespoons fish sauce
  • 1 bunch scallions, sliced
  • 10 ounces green beans, trimmed
  • 1 cup bamboo shoots
  • from 2 limes fresh lime juice
  • 1 bunch fresh basil
  • lime wedges, to serve

Equipment

  • Large pot or Dutch oven
  • Immersion blender
  • Cutting board and knife

Instructions

  1. Heat the sunflower oil in your largest pot over medium heat. Add the chopped onion and fry for about 3 minutes until softened and translucent, which builds a sweet base for the broth.
  2. Add the chicken thighs and sliced garlic, and cook, stirring, until the chicken turns opaque on all sides, about 4 to 5 minutes. You just want the color to change here, not to brown it fully.
  3. Stir in the green curry paste, coconut milk, chicken stock, lime leaves, and fish sauce. Bring to a gentle simmer and cook for 12 minutes, letting the flavors meld and the chicken cook through.
  4. Add the white and light green parts of the scallions, the green beans, and the bamboo shoots. Simmer for 4 to 6 minutes, until the beans are just tender but still have a little bite.
  5. Meanwhile, combine the lime juice and basil in a tall narrow cup and blitz with an immersion blender into a smooth green paste, which keeps the basil fresh and vivid instead of muddy.
  6. Stir the basil paste and the remaining sliced scallion tops into the soup and heat through for a minute. Taste, add a splash more fish sauce or lime if it needs it, and serve with lime wedges.

Tips from the kitchen

  • Taste your curry paste first since brands vary a lot in heat. Start with less if yours is fiery and stir in more to taste.
  • Shake the can of coconut milk well before opening so the thick cream and thin liquid blend together smoothly.
  • Blending the basil with lime juice right at the end keeps the color bright green and the flavor fresh instead of cooked out.

Estimated nutrition per serving: 360 cal · 22g protein · 14g carbs · 24g fat

Make it your own

  • Swap the chicken thighs for peeled shrimp, adding them in the last 4 minutes so they stay tender.
  • Make it heartier by stirring in cooked rice noodles just before serving.
  • Use cilantro in place of some of the basil for a different herb note.

Storing & make-ahead

Store cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium heat, and add a fresh squeeze of lime before serving to wake it back up. It also freezes well for up to 2 months.

Good to know

Can I use chicken breast instead of thighs?
Yes, but add it a little later and watch closely since breast can dry out. Thighs stay juicier in the broth.
Where do I find kaffir lime leaves?
Look in Asian markets or the freezer section. If you cannot find them, skip them and add extra lime juice and zest at the end.
Is this soup spicy?
It depends entirely on your curry paste. Taste as you go and adjust the amount to your heat tolerance.
Can I make it vegetarian?
Use vegetable stock, swap in tofu or extra vegetables for the chicken, and replace the fish sauce with soy sauce.

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