Thai Style Chicken Soup
Warm up with the bold and aromatic flavors of Thai Style Chicken Soup, a comforting yet vibrant dish that combines the creamy richness of coconut milk with the bright, zesty notes of lemongrass, lime, and ginger. Tender strips of chicken simmer in a fragrant broth infused with lime leaves, mushrooms, and a touch of fish sauce for authentic umami depth. Served over delicate rice noodles and garnished with fresh cilantro and green onion, this soup is an irresistible fusion of savory, tangy, and spicy. Perfect for a quick, hearty dinner in just 40 minutes, this Thai-inspired recipe is a must-try for lovers of Southeast Asian cuisine.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 400 ml coconut milk
- 500 ml chicken stock
- 2 pieces lemongrass stalks
- 1 inch piece ginger
- 100 grams cooked rice noodles
- 3 pieces lime leaves
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 piece red chili
- 1 teaspoon brown sugar
- 200 grams mushrooms (button or shiitake)
- 5 grams fresh cilantro
- 1 stalk green onion
Instructions
Cut the chicken breasts into thin, bite-sized strips. Set aside.
Bruise the lemongrass stalks by lightly smashing them with the back of a knife. Peel and slice the ginger into thin coins.
In a large pot, pour in the chicken stock and bring it to a boil over medium heat. Add the lemongrass, sliced ginger, and lime leaves. Simmer for 5 minutes to infuse the broth with aromatic flavors.
Add the coconut milk to the pot and stir well. Bring the soup back to a gentle simmer.
Stir in the mushrooms and let them cook for 3-4 minutes until slightly softened.
Add the sliced chicken to the pot and cook for 5-7 minutes until the chicken is fully cooked through.
Stir in the fish sauce, lime juice, and brown sugar. Adjust the flavor by adding more fish sauce for saltiness or lime juice for tanginess, as desired.
Finely slice the red chili and add it to the soup for a spicy kick. This can be adjusted to taste or omitted for milder heat.
Divide the cooked rice noodles into serving bowls and ladle the hot soup over them.
Garnish each bowl with chopped fresh cilantro and thinly sliced green onion.
Serve the soup hot and enjoy!
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 3572 mg | 155% | |
| Total Carbohydrate | 116.4 g | 42% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 39.9 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 225 mg | 17% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2989 mg | 64% | |
*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.
