Warm up with this hearty, aromatic Thai chicken broth that’s bursting with fresh flavour. Packed with lean chicken mince, coconut cream, and fragrant ginger, this recipe brings comfort in a bowl — the perfect balance of creamy, spicy, and tangy goodness.
This easy Thai chicken soup is ideal for chilly evenings or when you need a nourishing midweek meal. It’s quick to prepare, naturally gluten-free, and loaded with protein and flavour. The combination of makrut lime leaves, fish sauce, and lime juice gives it that authentic Thai touch without needing hard-to-find ingredients.
What I Love About This Thai Chicken Broth
What makes this Thai chicken broth special is its simplicity — it uses pantry staples but delivers restaurant-quality flavour. The coconut cream makes it luxuriously smooth, while the ginger and chillies give it just enough kick to warm you up from the inside out.
💡 Pro Tip: Make it your own by adding rice noodles, baby bok choy, or mushrooms for extra texture and heartiness.
Key Ingredients
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Chicken mince: adds protein and richness while keeping the broth light.
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Coconut cream: provides creamy depth and a signature Thai flavour.
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Makrut lime leaves & lime juice: bring citrusy aroma and freshness.
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Ginger, garlic & chillies: the essential Thai flavour base.
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Fish sauce & brown sugar: balance saltiness and sweetness.
Ingredients (13)
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2 tbsp vegetable oil
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2 long red chillies, deseeded, finely chopped
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2 garlic cloves, crushed
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3cm piece ginger, peeled, grated
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750g chicken mince
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6 green onions, thinly sliced
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400ml can coconut cream
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1 1/2 cups chicken stock
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2 tbsp fish sauce
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1 tbsp brown sugar
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1 large lime, juiced
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3 makrut lime leaves, spines removed, shredded
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1/2 cup coriander sprigs, to serve
Method
Step 1
Heat oil in a large saucepan over medium-high heat. Add chillies, garlic and ginger. Cook, stirring, for 1 minute or until aromatic. Add chicken and onions. Stir until well combined. Cook, stirring with a wooden spoon, for 5–7 minutes or until chicken is cooked through.
Step 2
Add coconut cream, stock, fish sauce, brown sugar, 2 tablespoons lime juice and lime leaves. Stir until combined. Bring to the boil. Reduce heat to medium-low. Cook, uncovered, for 5 minutes or until lime leaves are tender.
Step 3
Ladle broth into serving bowls. Top with coriander and serve immediately.
Recipe Notes
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Makrut lime leaves can be found in the supermarket produce section.
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They freeze well for up to 12 months in an airtight bag.
Nutrition per Serving
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Energy: 2728 kJ (652 cal)
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Protein: 34.4 g
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Total Fat: 50.5 g
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Saturated Fat: 31.6 g
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Carbohydrates: 14.0 g
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Sugars: 6.4 g
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Sodium: 1.4 g
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Health Score: 3.2 (Low)