Thai chicken soup recipe

This Thai chicken soup is a patchwork of memories and flavors—my grandmother’s kitchen, a bustling street stall, a quiet moment of craving. It’s a dish that feels urgent and tender all at once. I love how it’s simple enough for a weeknight but layered enough to serve at gatherings, making every spoonful a small celebration of bold, fresh ingredients.

Why I Keep Coming Back to This Soup

Every spoonful reminds me of lively markets and quiet mornings. It’s a dish that evolves with each season, always fresh, always complex. When I need comfort that sparks my senses, this soup is my go-to, a reminder that simple ingredients can create something truly memorable.

Ingredients Breakdown: What Makes This Soup Sing

• Lemongrass: I use fresh stalks for that lemon-bright aroma; skip if unavailable, but don’t skip the zest of lemon as a substitute.: Adds a citrusy, herbal note that’s essential for authenticity.
• Fish sauce: I love the depth it adds; if you’re vegetarian, try soy sauce with a splash of seaweed broth.: Salty, umami, and a little funky—key to that authentic flavor.
• Chicken: I prefer thighs for their tenderness; swap with breasts if you like leaner meat, but don’t overcook.: Juicy, tender, and perfect for quick simmering.
• Chili: I use fresh Thai bird’s eye chilis; for milder heat, use less or substitute with red pepper flakes.: Spicy, fiery, and lively—adjust based on your heat tolerance.
• Herbs: Fresh cilantro and Thai basil—don’t skip—they make or break the freshness and aroma.: Bright, fragrant, and essential for that final punch.
• Vegetables: Mushrooms, spinach, or baby corn—choose what’s fresh, and don’t overcook to keep texture.: Adds body and color, balancing the spicy broth.

Tools & Equipment for Your Thai Chicken Soup Adventure

• Large heavy-bottomed pot: To evenly cook the soup base and simmer ingredients without burning.
• Sharp knife: For chopping aromatics, chicken, and herbs efficiently.
• Wooden spoon: To stir gently without damaging delicate ingredients.
• Measuring spoons and cups: For precise seasoning and ingredient accuracy.
• Ladle: To serve the hot, fragrant soup easily.

Step-by-Step Guide to Crafting Your Thai Chicken Soup

Step 1: Start by gathering all your ingredients; this soup lives on fresh aromatics and tender chicken.

Step 2: In a large pot, sauté garlic, ginger, and lemongrass until fragrant—about 2 minutes—smelling like a busy market at dawn.

Step 3: Add chicken stock, fish sauce, and a splash of lime juice; bring to a gentle simmer, watch for the first bubbles to break.

Step 4: Drop in chicken pieces, chili, and vegetables; cook until chicken is just tender—about 10 minutes, the aroma should be vibrant and inviting.

Step 5: Taste and adjust seasoning—more lime, fish sauce, or chili—until it hits that perfect balance of bright, savory, and spicy.

Step 6: Finish with fresh herbs—cilantro and Thai basil—torn right into the bowl for maximum brightness.

Cooking Checkpoints & Tips for Thai Chicken Soup

• The chicken should be just cooked through, tender but not stringy.
• Aromatics should be fragrant and slightly caramelized, not burnt.
• Vegetables should retain some bite, not turn to mush.
• The broth should be lively, not greasy, with a balanced acidity and spice.

Common Mistakes & How to Fix Them in Thai Chicken Soup

• Over-salting the broth.? TOO SALTY—Dilute with more broth or water, add a squeeze of lemon to balance.
• Needing more acidity to balance flavors.? LACKING LIME BRIGHTNESS—Add more lime juice or a splash of rice vinegar.
• Overcooking the chicken.? CHICKEN TOUGH—Ensure it’s not overcooked; remove as soon as it’s tender.
• Overcooking vegetables.? VEGGIES MUSHY—Add vegetables later or reduce cooking time.

Thai Chicken Soup

This Thai chicken soup combines fragrant aromatics like lemongrass, garlic, and ginger with tender chicken, fresh herbs, and spicy chili in a lively broth. The dish is simmered to develop layers of flavor, resulting in a vibrant, comforting soup with a bright and complex profile. The final appearance is a bowl filled with colorful vegetables, fragrant herbs, and tender chicken in a steaming, aromatic broth.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Thai

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 stalks lemongrass Fresh stalks, bruised to release aroma
• 4 cloves garlic Minced
• 1 inch ginger Grated or minced
• 4 cups chicken broth Homemade or store-bought
• 2 tablespoons fish sauce
• 1 lime lime Juice for balancing flavors
• 1 pound chicken thighs Boneless, skinless, cut into bite-sized pieces
• 2 Thai bird’s eye chilis chili Adjust for heat preference, sliced
• 1 cup mushrooms Sliced; shiitake or button
• 2 cups fresh spinach Roughly chopped
• 1/2 cup fresh cilantro Chopped, for garnish
• 1/2 cup Thai basil Torn, for garnish

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Wooden spoon
• Measuring spoons and cups
• Ladle

Method

 

1. Gather all your ingredients: bruised lemongrass stalks, minced garlic, grated ginger, chicken, vegetables, herbs, and seasonings.
   
2. In a large heavy-bottomed pot, add a splash of oil and sauté the minced garlic, grated ginger, and bruised lemongrass over medium heat for about 2 minutes. The mixture will become fragrant and slightly caramelized, filling your kitchen with a vibrant aroma.
   
3. Pour in the chicken broth, then stir in the fish sauce and squeeze in the lime juice. Bring the mixture to a gentle simmer, watching for the first bubbles to break the surface.
   
4. Add the chicken pieces and sliced chili to the broth. Let everything simmer gently for about 10 minutes, until the chicken is just cooked through and tender, and the broth is vibrant in color.
   
5. Stir in the sliced mushrooms and cook for another 3-4 minutes, just until they soften but still retain some texture.
   
6. Add the fresh spinach and cook for 1-2 minutes until wilted and bright green, enhancing the soup’s color and flavor.
   
7. Taste the soup and adjust the seasoning with more lime juice, fish sauce, or chili if desired—balancing bright, savory, and spicy flavors.
8. Remove the soup from heat and stir in the chopped cilantro and torn Thai basil, allowing their fragrant oils to infuse the broth.
9. Ladle the hot soup into bowls, ensuring each serving has a good mix of chicken, vegetables, and herbs. Serve immediately for the freshest aroma and flavor.

Notes

For an extra layer of flavor, consider adding a splash of coconut milk at the end. Adjust heat levels by varying the amount of chili. Fresh herbs make a big difference—use quality ingredients for the best taste.