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Thai Chicken Soup

This fragrant Thai chicken soup combines tender chicken, fresh herbs, and vibrant aromatics simmered in a flavorful broth. The soup features a balance of spicy, sour, and savory notes, with a lively texture and colorful vegetables that add depth. It’s a comforting yet bright dish perfect for weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 stalks fresh lemongrass bruised to release aroma
  • 4 cloves garlic minced
  • 1 inch ginger sliced thin
  • 4 cups chicken stock
  • 3 tablespoons fish sauce
  • 1 lime lime juice only
  • 1 pound chicken thighs boneless, skinless, cut into bite-sized pieces
  • 2 Thai bird’s eye chilis chili sliced thin, adjust to heat preference
  • 1 cup mushrooms sliced
  • 2 cups baby spinach
  • 1/4 cup fresh cilantro roughly chopped
  • 1/4 cup Thai basil roughly torn

Equipment

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

Method
 

  1. Gather all your ingredients: bruise the lemongrass stalks to release their aroma, mince the garlic, slice the ginger, and prepare the chicken and vegetables.
  2. In a large heavy-bottomed pot, add the bruised lemongrass, minced garlic, and sliced ginger. Sauté over medium heat for about 2 minutes until fragrant, filling your kitchen with a lemony, spicy aroma.
  3. Pour in the chicken stock, then stir in the fish sauce and squeeze in the lime juice. Bring the mixture to a gentle simmer, watching for small bubbles to form around the edges.
  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, the broth bright and aromatic.
  5. Stir in the sliced mushrooms, continuing to simmer for another 3-4 minutes until they soften but still hold their shape.
  6. Just before serving, fold in the fresh spinach and cook until wilted, about 1 minute, adding a vibrant green color to the soup.
  7. Taste the broth and adjust seasoning if needed—more lime juice for brightness or fish sauce for saltiness. Remove from heat once balanced.
  8. Ladle the hot soup into bowls and garnish generously with chopped cilantro and torn Thai basil for a fragrant, fresh finish.

Notes

For extra heat, add more sliced chili; for milder flavor, reduce the chili amount. Use fresh ingredients for the best flavor, and serve with steamed jasmine rice if desired.