Thai chicken soup recipe

I’ve always loved the simplicity of soup, but the real joy is in how it can be lively and complex with just a few ingredients. This Thai chicken soup came from a moment of craving something spicy and fresh, yet comforting. It’s a dish that feels like a warm hug but with a zing that wakes up your senses.

Why I Keep Coming Back to This Soup

It’s quick to make, deeply satisfying, and always hits the spot after a long day. The layers of bright, spicy, and savory flavors keep me coming back, especially when I want comfort with a kick. It reminds me of summer markets and the promise of a slightly chaotic but delicious meal.

Breaking Down the Flavors

• Lemongrass: It’s the backbone of this soup, offering a lemony, slightly minty aroma that’s unmistakable.
• Ginger: Adds warmth and a spicy punch. Fresh is best, but dried works in a pinch.
• Fish sauce: Salty and umami-rich, it’s what gives the broth its authentic depth.
• Lime leaves: Aromatic and citrusy, they brighten the broth—don’t skip them.
• Shredded chicken: Use cooked, tender chicken that pulls apart easily, adding heartiness.
• Mushrooms: Earthy and juicy, they soak up the broth’s flavors beautifully.
• Chilies and cilantro: Fresh and vibrant, they finish the soup with a burst of color and flavor.

Tools That Make It Easier

• Large pot or Dutch oven: For simmering and developing flavors
• Sharp knife: Prepping aromatics and chicken
• Cutting board: Safe space for chopping ingredients
• Ladle: Serving the hot broth and ingredients

Cooking the Perfect Bowl of Thai Chicken Soup

Step 1: Start by gathering all your ingredients. It’s a messy, fragrant process that sets the mood.

Step 2: Heat a large pot over medium heat, about 180°C (356°F). Add a splash of oil and cook aromatics.

Step 3: Sauté garlic, ginger, and shallots until fragrant, about 2-3 minutes. They should smell spicy and sweet.

Step 4: Add chicken stock, lemongrass, lime leaves, and a splash of fish sauce. Bring to a gentle simmer.

Step 5: Simmer for 20 minutes, letting the flavors meld and the lemongrass infuse the broth.

Step 6: Add shredded cooked chicken, mushrooms, and a squeeze of lime. Cook for another 5 minutes.

Step 7: Taste and adjust seasoning—more fish sauce for salt, lime for brightness.

Step 8: Serve hot, garnished with fresh cilantro, sliced chilies, and a wedge of lime.

Key Checks to Nail the Perfect Soup

• Aromatics should be fragrant but not burnt—adjust heat if necessary.
• Broth should be clear with a vibrant yellow hue from lemongrass and turmeric.
• Chicken should be tender and easily shredded, not stringy or dry.

Common Mistakes and How to Fix Them

• Under-seasoned broth? Add more lime or fish sauce to boost flavor if broth tastes flat.
• Over-torched aromatics? Reduce heat if ingredients are sticking or burning.
• Too much fish sauce or soy? Add a splash of water or broth if soup becomes too salty.

Thai Chicken Soup

This Thai chicken soup is a vibrant, aromatic broth filled with shredded tender chicken, earthy mushrooms, and bright herbs. It uses fresh aromatics like lemongrass, ginger, and lime leaves, simmered to develop a flavorful, slightly spicy, and comforting dish with a clear, fragrant broth and colorful garnishes.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Thai

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 2 stalks lemongrass bruised and cut into 3-inch pieces
• 3 slices fresh ginger about 1/4 inch thick slices
• 2 cups chicken stock preferably homemade or low-sodium
• 2 lime leaves lime leaves fresh or dried
• 2 tablespoons fish sauce
• 1 cup shredded cooked chicken preferably poached or roasted
• 1 cup mushrooms sliced, button or shiitake
• 1 lime lime juice freshly squeezed
• 1 red chili fresh chili sliced, optional for heat
• 1/4 cup fresh cilantro chopped, for garnish

Equipment

• Large pot or Dutch oven
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Gather all your ingredients, preparing the aromatics by bruising the lemongrass and slicing the ginger to release their fragrant oils.
   
2. Place the large pot over medium heat and add a splash of oil if desired. Toss in the lemongrass and ginger slices, sautéing for about 2-3 minutes until they become fragrant and slightly toasted, filling your kitchen with a citrusy, spicy aroma.
   
3. Pour in the chicken stock and add the lime leaves along with the fish sauce. Bring the mixture to a gentle simmer, allowing the flavors to meld over the next 20 minutes. Keep the heat steady so the broth stays clear and fragrant.
   
4. After simmering, remove and discard the lemongrass and lime leaves. Stir in the shredded chicken and sliced mushrooms, then cook for another 5 minutes until the mushrooms are tender and heated through.
   
5. Finish by squeezing in fresh lime juice and tasting the broth. Adjust seasoning with more fish sauce or lime if needed to balance the flavors.
   
6. Ladle the hot soup into bowls, garnishing each with sliced chili and chopped cilantro for a burst of color and fresh flavor right before serving.
   
7. Serve immediately while steaming hot, enjoying the vibrant, fragrant layers of this comforting Thai chicken soup.