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A bowl of Thai-Inspired Ground Chicken and Mushroom Soup, featuring a creamy peanut butter-infused broth, garnished with fresh cilantro, green onions, crushed peanuts, and red pepper flakes, served with lime wedges on the side.
1 hour Easy

Thai-Inspired Ground Chicken and Mushroom Soup

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If you’re looking for a flavorful, warming dish that combines bold spices with creamy textures, this Thai-Inspired Ground Chicken and Mushroom Soup will become your new favorite. The fragrant aroma of lemongrass, the earthy richness of mushrooms, and the comforting creaminess of coconut milk deliver the essence of Thai cuisine in every spoonful. Whether you need a quick weeknight dinner or want to impress guests, this Thai chicken soup hits all the right notes.

This soup showcases the exceptional flavor balance that makes Thai cuisine famous—salty, sweet, tangy, and spicy. Ground chicken soaks up the vibrant flavors of red curry paste, fish sauce, and lime juice, while cremini mushrooms add delightful texture and earthiness. Fresh aromatics like ginger, garlic, and lemongrass combine with the heat of a red Thai chili, creating an ideal blend of comfort and bold spices. A touch of peanut butter enriches the broth, creating a velvety smoothness that perfectly complements the zesty lime and creamy coconut milk. Best of all, this Thai-inspired soup comes together quickly, making it perfect for busy weeknights or cozy family dinners.

The inspiration for this soup came from my experience at Choza, a Mexico City hotspot where I discovered a similar peanut-infused broth with ground chicken. That soup captivated me with its savory heat and layers of adventurous yet comforting flavors. While this isn’t an exact recreation, it captures the same spirit of combining bold flavors into something unforgettable. Each element—from the fragrant lemongrass and makrut lime leaves to the fresh aromatics—plays its part in creating an extraordinary blend of tastes.



Coconut milk forms the heart of the broth, providing its signature creamy richness. When combined with red curry paste and peanut butter, it creates a classic Thai-inspired symphony enhanced by fish sauce, soy sauce, and lime juice. These essential ingredients balance each other perfectly, creating a complex yet approachable broth. Warming spices like cumin and coriander add depth, creating a savory foundation that complements the bright lime and spicy red Thai chili.

This Thai curry soup with peanut butter is packed with bold flavors and comes together in about an hour, perfect for a quick, satisfying meal. It’s versatile—swap the ground chicken for ground turkey, shrimp, or tofu for a vegetarian-friendly option. The garnishes are essential here: fresh cilantro, chopped green onions, crushed peanuts, and a sprinkle of red pepper flakes add layers of flavor, crunch, and eye-catching color to each bowl.

For a bit of drama and brightness, serve lime wedges on the side—a squeeze just before eating brings the whole soup to life. Ladle it over jasmine rice or rice noodles to soak up the creamy broth, or enjoy it on its own as a light yet filling meal.

Craving something both exotic and comforting? This Thai-inspired soup is your answer. The rich, nutty broth, enhanced with creamy peanut butter, brings vibrant Thai flavors straight to your kitchen. Whether you’re looking to warm up on a chilly night or searching for an impressive yet easy dinner option, this soup delivers with every spoonful.

Thai-Inspired Ground Chicken and Mushroom Soup

Recipe by Kyle Taylor
5.0 from 1 vote
Course: MainsCuisine: Asian, ThaiDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

This Thai-Inspired Ground Chicken and Mushroom Soup features a rich, creamy peanut butter-infused broth with bold, fragrant Thai flavors. Perfectly balanced with coconut milk, red curry paste, and fresh aromatics, it’s a comforting and flavorful dish for any occasion.

Ingredients

  • 1 pound ground chicken

  • 1 pound cremini mushrooms, sliced

  • 2 tablespoons coconut oil

  • 5 cloves of garlic, minced

  • 1 tablespoon ginger, freshly grated

  • 1 shallot, finely chopped

  • 1 stalk of lemongrass

  • 1 red Thai chili, finely sliced

  • 1 teaspoon cumin

  • 1 teaspoon ground coriander

  • 4 cups chicken broth

  • 1 cup coconut milk

  • 2 tablespoons red curry paste

  • 2 tablespoons peanut butter

  • 1 tablespoon fish sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon brown sugar

  • 1 bay leaf

  • 2 leaves of makrut lime

  • 1 lime, juiced

  • 1 teaspoon sesame oil

  • to taste, salt and ground black pepper

  • for garnish, fresh cilantro

  • for garnish, freshly chopped green onion

  • for garnish, crushed peanuts

  • for garnish, red pepper flakes

  • for serving, lime wedges

Directions

  • Cook the Chicken:
    Heat the coconut oil in a large pot over medium heat. Add the ground chicken and cook until lightly browned, 6-7 minutes. Remove the cooked chicken from the pot and set aside.
  • Sauté Aromatics:
    Add a bit more coconut oil to the pot. Sauté the garlic, ginger, shallot, and red Thai chili for 2-3 minutes until fragrant. Stir in the red curry paste, peanut butter, cumin, and ground coriander. Cook for 1 minute to toast the spices and release their flavors.
  • Prepare the Lemongrass:
    Remove the tough outer layers of the lemongrass stalk. Using the back of a knife or a rolling pin, bruise the stalk by lightly smashing it. Cut the stalk into 2-3 large pieces for easy removal later. Set aside.
  • Add Mushrooms:
    Toss in the sliced mushrooms. Cook for 3-4 minutes until the mushrooms release their moisture and soften.
  • Build the Broth:
    Return the cooked chicken to the pot and add the cooked chicken, fish sauce, soy sauce, brown sugar, bay leaf, makrut lime leaves, and prepared lemongrass pieces. Bring to a simmer.
  • Simmer:
    Reduce the heat to low and simmer gently for 30 minutes.
  • Finish with Coconut Milk and Seasoning:
    Remove the bay leaf, makrut lime leaves, and lemongrass pieces. Stir in the coconut milk, lime juice and sesame oil. Season with salt and ground black pepper to taste.
  • Garnish and Serve:
    Ladle the soup into bowls. Garnish with fresh cilantro, chopped green onions, crushed peanuts, and red pepper flakes. Serve with lime wedges on the side.

SUGGESTED RECIPE: Thai-Inspired Peanut and Ground Beef Stir-Fry

If you like the bold, nutty flavors of this Thai-Inspired Ground Chicken and Mushroom Soup, you’ll definitely want to try the Thai-Inspired Peanut and Ground Beef Stir-Fry. This quick and flavorful dish features savory ground beef, crunchy peanuts, and vibrant vegetables all tossed in a rich, tangy peanut sauce. It offers a nice balance of sweet, salty, and spicy, delivering that same irresistible Thai-inspired taste you enjoyed in the soup but with a heartier, stir-fried twist. Serve it over jasmine rice for an easy weeknight meal that’s packed with flavor and comes together in minutes.

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