chicken soup thai recipe

Written BySheba G Updated On
chicken soup thai recipe
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The Best chicken soup thai recipe

I’m so excited to share this delicious Thai chicken soup recipe with you all! This dish has been a staple in my household for years, and I’m sure it will become one in yours too.

I first discovered this recipe while on a trip to Thailand, where I fell in love with the flavors and aromas of the local cuisine. The combination of tender chicken, fragrant herbs, and spicy chilies is truly a game-changer.

What I love most about this recipe is how easy it is to make, yet it’s packed with so much flavor and nutrition. My kids just devour this soup whenever I serve it, and I feel great knowing that they’re getting all the good stuff without any added preservatives or artificial ingredients.

It’s perfect for a quick weeknight dinner or a special occasion meal. And the best part?

It’s incredibly easy to customize to your taste, so feel free to add your favorite vegetables or spices to make it your own. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a favorite in your household.

So grab some ingredients and let’s get cooking!

Thai Chicken Soup

Thai Chicken Soup

4.6 from 1373 votes

This Thai Chicken Soup is a comforting and flavorful dish with fragrant herbs, tender chicken, and a rich broth. It’s perfect for a cozy meal or when you’re feeling under the weather.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Broth

4 cups chicken stock
2 cups water
1 lemongrass stalk, bruised
2 kaffir lime leaves
1-inch piece of ginger, sliced
1-inch piece of galangal, sliced
1 tbsp fish sauce

For the Soup

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup straw mushrooms, sliced
1 cup bamboo shoots, drained and sliced
1 cup Thai eggplant, cut into chunks
1 cup Thai basil leaves
2 green onions, sliced
1 tbsp vegetable oil

For the Paste

2 cloves garlic
1 shallot
1-inch piece of ginger
1 small red chili, seeded and chopped
1 tsp shrimp paste

👨‍🍳Directions

1In a large pot, combine chicken stock, water, lemongrass, kaffir lime leaves, ginger, and galangal.
2Bring to a boil over high heat.
3Once boiling, reduce heat to medium and let it simmer for 10 minutes to allow the flavors to infuse.
4Add fish sauce and stir well.
5While the broth is simmering, prepare the paste by combining garlic, shallot, ginger, red chili, and shrimp paste in a blender or food processor.
6Blend until smooth.
Set aside.
7Heat vegetable oil in a separate pan over medium heat.
8Add the paste and cook for 2-3 minutes, stirring constantly until fragrant and the oil starts to separate from the paste.
9Add the chicken pieces to the pan with the paste and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
10Pour the chicken and paste mixture into the pot with the simmering broth.
11Add straw mushrooms, bamboo shoots, and Thai eggplant.
12Stir well to combine.
13Cook for 10-15 minutes, until the chicken is cooked through and the vegetables are tender.
14Remove the pot from heat.
15Taste and adjust seasoning with more fish sauce if needed.
16Garnish with Thai basil leaves and green onions before serving.

🔧Equipment

Large pot
Blender or food processor
Spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 4g❤️Cholesterol: 75mg🧂Sodium: 1200mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 35g

📝Notes

Tips: You can adjust the spiciness by adding more or less red chili. For a vegetarian version, substitute chicken with tofu or mushrooms.

Watch Video Of How Thai Chicken Soup Works

One thing I love about this Thai chicken soup recipe is how versatile it is – it’s perfect for any occasion! Whether you’re serving it as a quick weeknight dinner or a special occasion meal, this recipe never fails to impress.

My family loves when I serve it with steamed jasmine rice and fresh cilantro on top – it makes for an elegant yet easy meal. And if you’re looking for ways to repurpose leftovers, try using the cooked chicken in salads or wraps for added protein and flavor.

❓ Frequently Asked Questions About Thai Chicken Soup

Q: What type of chicken should I use for this recipe?

A: For this Thai chicken soup recipe, you can use boneless, skinless chicken breasts or thighs – whatever you prefer! If using breasts, be sure to cut them into bite-sized pieces before adding them to the pot.

Q: Can I make this recipe with store-bought broth?

A: While store-bought broth can be convenient, I highly recommend making your own broth from scratch for the best flavor and nutrition. If you don’t have time to make your own broth, use high-quality store-bought broth as a substitute.

Q: How do I adjust the spice level to my liking?

A: If you prefer a milder soup, simply reduce the amount of chilies or omit them altogether. For an extra kick of heat, add more chilies or use hot sauce like sriracha. You can also adjust the amount of fish sauce and lime juice to taste.

Q: Can I serve this soup as a main course or side dish?

A: This Thai chicken soup is hearty enough to serve as a main course for 2-3 people or as a side dish for 4-6 people. Feel free to pair it with steamed rice, noodles, or your favorite vegetables for a complete meal.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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