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Thai Chicken Soup

This Thai chicken soup combines fragrant aromatics, tender chicken, and vibrant herbs in a spicy, savory broth. It uses fresh lemongrass, fish sauce, and chili for authentic flavor, resulting in a comforting yet lively dish with a clear, bubbling broth and tender ingredients. The final bowl is colorful, fragrant, and perfect for a cozy, flavorful meal.
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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 brushed clean and bruised to release aroma
  • 3 cloves garlic minced
  • 1 inch ginger peeled and minced
  • 4 cups chicken stock
  • 3 tablespoons fish sauce
  • 1 lime lime juice freshly squeezed
  • 1 red chili Thai bird’s eye or substitute with red pepper flakes
  • 1 lb chicken thighs boneless, skinless, cut into bite-sized pieces
  • 1 cup mushrooms sliced
  • 1 cup spinach fresh, roughly chopped
  • 1/4 cup cilantro chopped, for garnish
  • 1/4 cup Thai basil roughly torn, for garnish

Equipment

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

Method
 

  1. Gather all your ingredients: bruise the lemongrass stalks, mince garlic and ginger, and prepare chicken, vegetables, and herbs.
  2. Slice the bruised lemongrass into 2-inch pieces and add them to a large heavy-bottomed pot along with minced garlic and ginger. Sauté over medium heat until fragrant, about 2 minutes, releasing a lemony aroma that fills the kitchen.
  3. Pour in the chicken stock and stir in fish sauce and lime juice. Bring the mixture to a gentle simmer, watching for small bubbles to form along 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 bubbling gently around the ingredients.
  5. Stir in the sliced mushrooms and cook for another 3-4 minutes, just until they soften and release their aroma, but still retain some bite.
  6. Drop in the spinach and cook for another minute until wilted, brightening the soup with fresh green color.
  7. Taste the broth and adjust seasoning—add more lime juice, fish sauce, or chili if desired, balancing bright, savory, and spicy flavors.
  8. Remove the lemongrass pieces if desired, then ladle the hot, fragrant soup into bowls. Garnish generously with chopped cilantro and torn Thai basil leaves for a fresh, aromatic finish.

Notes

Ensure not to overcook the chicken to keep it tender. Adjust spice levels by adding more or less chili. Fresh herbs added at the end give the soup its signature aroma and vibrancy.