Thai chicken soup recipe

This Thai chicken soup is a bit of a revelation in my kitchen. I stumbled upon the recipe during a chilly winter, craving something spicy and soothing at the same time. It’s a dish that reminds me of bustling street stalls in Bangkok, where every spoonful is layered with bold flavors and fresh herbs.

Why I Keep Coming Back to This Soup

It’s a reminder that simple ingredients, when combined thoughtfully, create magic. The balance of heat, sourness, and creaminess keeps me coming back, especially on busy days. Plus, it’s versatile enough to tweak and make my own each time.

Breaking Down the Ingredients

• Chicken broth: The rich, umami base that carries all flavors. Use homemade or store-bought, but opt for low-sodium if you want control.
• Shredded cooked chicken: Tender, easily shredded meat that adds heartiness. Leftover roast works perfectly, or poach fresh chicken breasts.
• Thai chilis: Adds a fiery punch and vivid color. Adjust according to your spice tolerance.
• Lime leaves: Lemon-bright aroma that elevates the broth. If unavailable, a splash of lime juice can substitute.
• Coconut milk: Creamy, slightly sweet, balances heat with richness. Use full-fat for the best texture.
• Fish sauce: Gives depth and saltiness. Substitute soy sauce if needed, but it won’t have the same umami.
• Fresh herbs (cilantro, Thai basil): Herbaceous freshness that brightens every spoonful. Add just before serving for maximum flavor.

Tools & Equipment You’ll Need

• Large heavy-bottomed pot: To simmer the broth evenly and prevent scorching.
• Sharp knife and chopping board: For prepping vegetables, herbs, and chicken.
• Ladle: To serve the soup easily and portion control.
• Measuring spoons and cups: For accurate seasoning and liquids.

Step-by-Step Guide to Crafting Your Thai Chicken Soup

Step 1: Gather all your ingredients and tools before you start. It makes the process smoother when everything is within reach.

Step 2: In a large pot, sauté onions, garlic, and ginger until fragrant, about 3-4 minutes, until they smell warm and inviting.

Step 3: Add chicken broth, Thai chilis, and lime leaves. Bring to a simmer, then add shredded cooked chicken and coconut milk.

Step 4: Simmer gently for 10 minutes, letting flavors meld. Taste and adjust seasoning, maybe a squeeze more lime or a dash of fish sauce.

Cooking Checkpoints & Tips for Success

• The broth should be clear and fragrant, not cloudy or greasy.
• Chicken shredded easily but not falling apart into mush.
• Lime juice hits just before serving, brightening the whole bowl.

Common Mistakes and How to Fix Them

• Not skimming the foam.? If broth is cloudy → Skim foam and fat off the surface during simmering.
• Lack of seasoning.? If soup is bland → Add more fish sauce or lime juice at the end.
• Overcooking or undercooking the chicken.? If chicken is tough → Don’t overcook it, remove once cooked through.
• Missing spicy kick.? If chili oil is missing → Stir in chili paste or fresh chopped chilies.

Thai Chicken Soup

This Thai chicken soup combines tender shredded chicken, fragrant herbs, and fiery chili-infused broth with creamy coconut milk for a comforting, spicy, and sour dish. The soup is simmered until the flavors meld into a vibrant, aromatic bowl with a smooth, velvety texture and bright herbal accents. It’s perfect for chilly days when craving bold, soothing flavors in every spoonful.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups chicken broth
• 2 cups shredded cooked chicken leftover roast or poached chicken breasts
• 2 small Thai chilis adjust to spice tolerance
• 2 bay leaves lime leaves or a splash of lime juice if unavailable
• 1 can full-fat coconut milk
• 2 tablespoons fish sauce or soy sauce as a substitute
• 1 bunch cilantro chopped, for garnish
• 1 bunch Thai basil chopped, for garnish
• 1 inch ginger fresh, minced
• 3 cloves garlic minced
• 1 medium onion chopped

Equipment

• Large heavy-bottomed pot
• Sharp knife and chopping board
• Ladle
• Measuring spoons and cups

Method

 

1. Gather all ingredients, chop the onion, garlic, and ginger; slice the Thai chilis if you prefer less heat.
   
2. Heat the large heavy-bottomed pot over medium heat, then add chopped onion, minced garlic, and ginger. Sauté until fragrant and the onions become translucent, about 3-4 minutes, releasing a warm aroma.
   
3. Pour in the chicken broth, then add Thai chilis and lime leaves. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes.
   
4. Add shredded cooked chicken and coconut milk to the simmering broth. Stir gently to combine, then reduce heat to low and let it simmer for 10 minutes, stirring occasionally. The broth should become fragrant and slightly creamy.
   
5. Taste the soup and adjust seasoning with fish sauce or a squeeze of lime juice if needed. Remove lime leaves before serving.
   
6. Just before serving, chop fresh cilantro and Thai basil. Ladle the hot soup into bowls and garnish generously with herbs for a fresh, vibrant finish.
   

Notes

For extra spice, stir in chili paste or chopped fresh chilies. Use full-fat coconut milk for a richer texture. This soup is best enjoyed hot and fresh, with plenty of fresh herbs on top.