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Thai Chicken Soup

This Thai chicken soup combines fragrant aromatics, tender chicken, and fresh herbs simmered in a spicy, flavorful broth. It features ingredients like lemongrass, fish sauce, and chili, creating a vibrant and comforting dish with a lively, clear appearance. The final soup is aromatic, slightly spicy, with colorful vegetables and fresh herbs floating on top.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 320
Ingredients Equipment Method

Ingredients
  

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

Equipment

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

Method
 

  1. Gather all ingredients: bruise the lemongrass stalks, mince the garlic, slice the ginger, and prepare the chicken, vegetables, and herbs.
  2. In a large heavy-bottomed pot, add the bruised lemongrass, minced garlic, and sliced ginger, then turn the heat to medium. Sauté for about 2 minutes until fragrant, and the mixture begins to bubble gently.
  3. Pour in the chicken stock, then stir in fish sauce and freshly squeezed lime juice. Bring the broth to a gentle simmer, watching for small bubbles to form around the edges.
  4. Add the chicken pieces and sliced chili to the broth. Cook for about 10 minutes, or until the chicken is just tender and cooked through, with the broth smelling vibrant and spicy.
  5. Stir in the sliced mushrooms and cook for another 3-4 minutes, just until they soften but still hold some texture.
  6. Drop in the fresh spinach and cook for 1-2 minutes until wilted but still bright green.
  7. Taste the soup and adjust the seasoning with additional lime juice, fish sauce, or chili if desired for a balanced, lively flavor.
  8. Remove the lemongrass stalks, then stir in chopped cilantro and torn Thai basil for fresh, fragrant finishing touches.
  9. Give the soup a final stir, then ladle into bowls, ensuring each serving has a good mix of herbs, vegetables, and tender chicken.
  10. Serve hot, garnished with extra herbs or chili slices if desired, and enjoy the vibrant, aromatic flavors of your Thai chicken soup.