Thai chicken soup recipe

Thai chicken soup has always felt like a warm hug wrapped in a tangy, herbal blanket. It’s that one dish that manages to be both soothing and sharply bright, a perfect antidote for gloomy days or when you need a quick lift. The magic lies in its balance—spicy, tart, and herbal, all in one spoonful.
What I love most is how adaptable it is. A splash of fish sauce, a squeeze of lime, and a handful of fresh herbs transform simple ingredients into something that feels special. It’s humble but layered, comforting yet invigorating, a reminder that good things come in quick, soulful bowls.

Why I Keep Coming Back to This Soup

It’s a quick fix for that craving for something bright and spicy. The flavor is so layered—every spoonful feels like a fresh burst of herbs and citrus. Plus, it’s versatile—add noodles, veggies, or keep it simple. It reminds me of lazy weekends and spontaneous dinners, always satisfying.

Breaking Down the Key Ingredients

• Chicken breast or thigh: Tender, quick to cook, adds protein. Use leftovers for convenience.
• Lemongrass: Bright, lemony aroma that defines the broth. Smash it slightly to release more flavor.
• Fish sauce: Salty, umami depth—don’t skip it, or replace with soy if allergic.
• Lime juice: Adds zesty brightness—freshly squeezed makes all the difference.
• Fresh herbs: cilantro, Thai basil: Herbal punch—add at the last moment to preserve their aroma.
• Garlic: Pungent and warming, essential for that savory base.
• Chicken broth: The soul of the soup—use homemade or good quality store-bought.

Tools of the Trade for Thai Chicken Soup

• Large pot: To simmer the broth and cook the chicken evenly.
• Knife and chopping board: For slicing garlic, herbs, and prepping ingredients.
• Ladle: To serve the soup and check for doneness.
• Measuring spoons and cups: To keep seasoning precise, especially fish sauce and lime.

Crafting the Perfect Thai Chicken Soup: Step-by-Step

Step 1: Start by heating a tablespoon of oil in a large pot over medium heat.

Step 2: Add sliced garlic and lemongrass, cook until fragrant—about 2 minutes.

Step 3: Pour in chicken broth, bring to a gentle simmer—around 85°C/185°F.

Step 4: Add shredded cooked chicken, fish sauce, and lime juice. Let it simmer for 10 minutes.

Step 5: Taste and adjust seasoning with more fish sauce or lime if needed.

Step 6: Stir in fresh herbs—cilantro, Thai basil—just before serving.

Cooking Checkpoints & Tips to Keep in Mind

• The broth should be clear and fragrant—if cloudy, simmer longer or strain.
• Chicken should be tender and shredded easily—avoid overcooking to keep it juicy.
• Herbs added at the end bring freshness—don’t skip them for that vibrant aroma.

Common Mistakes and How to Fix Them

• Chicken turns rubbery and dry.? OVER-SIMMERED THE CHICKEN?
• Soup tastes flat and dull.? UNDER-SEASONED THE BROTH?
• Missing out on that fresh aroma.? FORGOT THE HERBS AT THE END?
• Soup becomes overly salty and pungent.? ADDED TOO MUCH FISH SAUCE?

Thai Chicken Soup

Thai chicken soup is a vibrant and comforting dish featuring a fragrant broth infused with lemongrass, garlic, and herbs, topped with tender shredded chicken. The soup boasts a bright, spicy, and herbal flavor profile, with a clear, steaming appearance and a lively, layered taste. It’s quick to prepare and easily adaptable with noodles or vegetables for a personalized touch.

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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: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 cloves garlic minced
• 2 stalks lemongrass smash slightly to release flavor
• 4 cups chicken broth preferably homemade or good quality store-bought
• 2 cups cooked chicken shredded, leftovers work well
• 1 tablespoon fish sauce adjust to taste
• 1 lime lime juice freshly squeezed
• 1/4 cup cilantro chopped, add at the end
• 1/4 cup Thai basil chopped, add at the end

Equipment

• Large pot
• Knife and chopping board
• Ladle
• Measuring spoons and cups

Method

 

1. Heat a tablespoon of oil in a large pot over medium heat, then add minced garlic, cooking until fragrant and just beginning to turn golden, about 1-2 minutes.
   
2. Add smashed lemongrass stalks to the pot and cook for another minute, stirring gently until the lemongrass releases its citrusy aroma.
   
3. Pour in the chicken broth, bringing the mixture to a gentle simmer, with small bubbles forming around the edges—this should take about 3-4 minutes.
   
4. Add shredded cooked chicken to the broth, stirring to combine and warming through for about 3 minutes.
   
5. Stir in fish sauce and freshly squeezed lime juice, tasting and adjusting seasonings as needed—aim for a balanced tangy, salty flavor.
   
6. Allow the soup to simmer for another 10 minutes, letting the flavors meld beautifully while keeping the broth clear and fragrant.
   
7. Just before serving, stir in chopped cilantro and Thai basil to infuse fresh herbal brightness and aroma.
8. Remove from heat and ladle the steaming soup into bowls, garnishing with extra herbs if desired.
9. Enjoy the soup hot, savoring its fragrant, spicy, and herbal layers in each comforting spoonful.

Notes

For an extra kick, add sliced chili or chili oil. Feel free to customize with noodles or vegetables for a heartier meal.