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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
Cook Time 20 minutes
Total Time 35 minutes
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.