Thai Chicken Broth
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
Chicken mince: adds protein and richness while keeping the broth light.
Coconut cream: provides creamy depth and a signature Thai flavour.
Makrut lime leaves & lime juice: bring citrusy aroma and freshness.
Ginger, garlic & chillies: the essential Thai flavour base.
Fish sauce & brown sugar: balance saltiness and sweetness.
Ingredients (13)
2 tbsp vegetable oil
2 long red chillies, deseeded, finely chopped
2 garlic cloves, crushed
3cm piece ginger, peeled, grated
750g chicken mince
6 green onions, thinly sliced
400ml can coconut cream
1 1/2 cups chicken stock
2 tbsp fish sauce
1 tbsp brown sugar
1 large lime, juiced
3 makrut lime leaves, spines removed, shredded
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
Makrut lime leaves can be found in the supermarket produce section.
They freeze well for up to 12 months in an airtight bag.
Nutrition per Serving
Energy: 2728 kJ (652 cal)
Protein: 34.4 g
Total Fat: 50.5 g
Saturated Fat: 31.6 g
Carbohydrates: 14.0 g
Sugars: 6.4 g
Sodium: 1.4 g
Health Score: 3.2 (Low)
