Thai Shrimp Chicken Soup
Dive into the bold, aromatic world of Thai cuisine with this irresistible Thai Shrimp Chicken Soup recipe! A delicate yet flavorful balance of creamy coconut milk, fragrant lemongrass, kaffir lime leaves, and spicy red Thai chilies creates a comforting broth that perfectly complements tender slices of chicken breast and succulent shrimp. Packed with layers of umami from fish sauce and a zesty kick of lime juice, this soup is further elevated with earthy mushrooms, fresh cilantro, and green onions for a vibrant finish. Ready in just 40 minutes, this one-pot wonder is ideal for busy weeknights or as a soul-warming starter. Serve it with jasmine rice or savor it as is for a satisfying taste of Thailand. Perfect for fans of Thai soups like Tom Kha or Tom Yum, this dish is a must-try for any spice-loving foodie!
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Recipe Information
Ingredients
- 250 grams raw shrimp, peeled and deveined
- 250 grams boneless, skinless chicken breast, thinly sliced
- 400 ml coconut milk
- 500 ml chicken stock
- 2 pieces lemongrass stalks, bruised and cut into 2-3 inch pieces
- 4 pieces kaffir lime leaves, torn
- 20 grams galangal, thinly sliced
- 2 pieces red Thai chilies, finely sliced
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 100 grams mushrooms, sliced (shiitake or button)
- 2 tablespoons fresh cilantro, chopped
- 2 stalks green onions, sliced
- 1 tablespoon cooking oil
Instructions
Heat the cooking oil in a large pot over medium heat.
Add the lemongrass, galangal, red chilies, and kaffir lime leaves to the pot. Sauté for 2-3 minutes until aromatic.
Pour in the chicken stock and bring it to a gentle boil.
Add the sliced chicken breast to the pot and simmer for 5-7 minutes, or until the chicken is fully cooked.
Stir in the coconut milk and bring the mixture back to a gentle simmer.
Add the mushrooms and cook for an additional 3-4 minutes.
Add the shrimp to the pot and cook for 2-3 minutes, or until the shrimp turn pink and are fully cooked.
Season the soup with fish sauce, lime juice, and sugar. Taste and adjust seasoning if needed.
Remove the pot from the heat and garnish the soup with fresh cilantro and green onions.
Serve hot and enjoy your Thai Shrimp Chicken Soup with a side of jasmine rice or on its own!
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 4489 mg | 195% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 39.7 g | ||
| Protein | 162.2 g | 324% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 334 mg | 26% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2367 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
