Thai chicken soup recipe

Thai chicken soup is one of those dishes that feels both familiar and exciting. Its bold flavors come from balancing spicy, sour, salty, and aromatic notes in a way that’s both comforting and invigorating. I love how quick it is to put together, yet it always feels special.

Why I Keep Coming Back to This Soup

Its balance of spice, sour, and herbal freshness is addictive. It’s quick enough for weeknights but complex enough to feel special. Plus, it’s one of those dishes that tastes even better the next day, with flavors deepening overnight.

Inside the Ingredients of Thai Chicken Soup

• Chicken pieces: I prefer thighs, juicy and forgiving. Swap with breasts if you want less fat and quicker cooking.: Adds hearty protein and richness to the broth.
• Fish sauce: It’s the backbone of flavor, briny and umami-packed. Use light soy as a substitute if you’re allergic.: Deepens the savory profile.
• Lime juice: Brightens everything with its zesty kick. Lemons work in a pinch, but lime keeps it authentic.: Gives the broth a lively, citrusy zing.
• Thai basil and cilantro: Fresh herbs lift the dish. Parsley can replace basil if needed, but it’s not quite the same.: Adds aromatic freshness and color.
• Chilies: Fresh Thai chilies are fiery and fragrant. Red pepper flakes make a decent stand-in, but lack the same floral heat.: Spice that wakes up your palate.

Tools of the Trade for Perfect Soup

• Large heavy-bottomed pot: Even heat distribution for simmering.
• Sharp knife and cutting board: Prep ingredients efficiently.
• Ladle: Serve the broth smoothly.
• Measuring spoons: Accurate seasoning.
• Tongs: Handling herbs and chicken.

Making Thai Chicken Soup: A Step-by-Step

Step 1: Start by gathering all your ingredients and prepping your workspace. It’s about the process as much as the dish.

Step 2: Bring a large pot to medium heat, about 160°C (320°F). Add a splash of oil and let it warm.

Step 3: Sauté onion, garlic, and ginger until fragrant—about 2-3 minutes. Smell that? It’s your cue.

Step 4: Add chicken pieces and cook until they turn white on the outside—about 5 minutes.

Step 5: Pour in chicken broth, fish sauce, and a squeeze of lime. Bring to a gentle simmer—about 10 minutes.

Step 6: While simmering, prepare your herbs: cilantro, Thai basil, and sliced chilies.

Step 7: Taste and adjust seasoning—more lime for brightness, fish sauce for salt. Keep an eye on the broth’s clarity.

Step 8: Once chicken is tender and flavors meld, turn off heat. Let it rest for 5 minutes.

Step 9: Serve hot, garnished with herbs and extra lime if needed.

Cooking Checkpoints & Tips to Keep in Mind

• Chicken should be cooked through and tender, not rubbery.
• Broth should be clear with vibrant, fresh aromas—if murky, simmer longer.
• Herbs should be bright green and fragrant, not wilted or dull.

Common Mistakes & How to Fix Them

• Too bland or dull broth.? Add more lime if the broth lacks brightness.
• Undercooked chicken.? Reduce heat and simmer longer if chicken isn’t tender.
• Broth too flat.? Add a splash more fish sauce for saltiness.
• Overcooked herbs.? If herbs wilt quickly, add them at the end to keep their vibrancy.

Thai Chicken Soup

Thai chicken soup features tender chicken pieces simmered in a fragrant, spicy broth infused with lime, fish sauce, and fresh herbs. The soup is bright, flavorful, and comforting, with a clear, aromatic appearance topped with vibrant herbs and chilies. Its bold, balanced flavors make it both invigorating and deeply satisfying.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Thai

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 cups chicken broth
• 1 lb chicken thighs boneless, skinless, cut into bite-sized pieces
• 2 cloves garlic minced
• 1 inch ginger fresh, minced
• 2 tablespoons fish sauce
• 1 lime lime juice freshly squeezed
• 1 red Thai chili sliced thin, or red pepper flakes as substitute
• 1 cup coconut milk optional for creaminess
• 1/2 cup cilantro roughly chopped, for garnish
• 1/4 cup Thai basil roughly chopped, for garnish
• 1 onion thinly sliced

Equipment

• Large heavy-bottomed pot
• Sharp knife and cutting board
• Ladle
• Measuring spoons
• Tongs

Method

 

1. Heat your large heavy-bottomed pot over medium heat. Add a splash of oil and let it warm until shimmering.
   
2. Add sliced onion, minced garlic, and ginger to the pot. Sauté for 2-3 minutes until fragrant, with the onion turning translucent and the mixture bubbling gently.
   
3. Stir in the chicken pieces and cook for about 5 minutes, stirring occasionally, until the chicken turns white on the outside and starts to brown slightly.
   
4. Pour in the chicken broth and add the fish sauce. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld and the chicken to become tender.
   
5. Add the coconut milk (if using) and sliced Thai chili to the pot. Stir well and cook for another 2 minutes, letting the broth warm through.
   
6. Remove the pot from heat and stir in lime juice. Taste the broth and adjust seasoning with more lime or fish sauce if needed, aiming for a bright, balanced flavor.
   
7. Garnish the soup with chopped cilantro and Thai basil, scattering herbs on top for vibrant color and fresh aroma.
8. Serve the soup hot in bowls, ensuring each has a good mix of chicken, herbs, and flavorful broth. Enjoy the bold, aromatic taste!