Homemade Thai Chicken Soup Recipe

Wonderful Homemade Chicken Soup Thai-style - Easy too!
D.Schmidt for About.com
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: serves 2 to 4
Ratings

There's nothing quite so soothing as mom's chicken soup when you are sick, but this Thai version is a wonderful remedy if you're fighting a cold or flu, or are just in the mood for something comforting. This soup will always give you the boost you need. What makes it different than regular chicken soup is its special concoction of chicken simmered with garlic, ginger, lime juice, and fresh herbs, plus a swirl of coconut milk for added richness (without the fat or calories of cream). If you love chicken soup, be sure to give this one a try. It may just become your go-to soup recipe of the season.

Tip: For chicken noodle soup, it's best to boil the noodles separately, drain, and then add as much as you want to each bowl. This method keeps the noodle starch from thickening the soup and changing its flavor. Also, the noodles won't soak up all the soup or get soggy in the leftovers.

What You'll Need

  • 2 boneless chicken breasts or 3 to 4 thighs, sliced thinly or chopped into bite-size pieces
  • 6 cups chicken stock
  • 3 to 4 cloves garlic
  • 2 to 3 fresh or frozen lime leaves, OR 2 to 3 bay leaves
  • 1 large thumb-sized piece ginger, sliced into matchstick-like slivers
  • 1/8 to 1/4 teaspoon dried chili flakes
  • 2 to 3 cups sliced mushrooms
  • 2 to 3 cups broccoli florets
  • 1 small red bell pepper, sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh-squeezed lime juice
  • 1 teaspoon brown sugar, to taste (optional)
  • 1 cup coconut milk
  • 1 handful fresh coriander/cilantro
  • Chili oil to taste (optional)
  • Fresh beansprouts (optional)

How to Make It

  1. Set stock in a large soup pot over high heat. As you bring the stock to a boil, add prepared chicken, garlic, lime leaves/bay leaves, and chili flakes. Once boiling, reduce to medium-low. Simmer 10 minutes.
  2. Add the vegetables and simmer another 6 to 7 minutes or until broccoli and red pepper is cooked but still retain firmness and color.
  3. Add the fish sauce, soy sauce, and lime juice. Stir well.
  4. Reduce heat to low and add the coconut milk, stirring until dissolved. Now taste-test the soup, and add sugar if desired. Add a splash more fish sauce if you prefer more flavor or saltiness. Add more lime juice if too salty or too sweet for your taste.
  1. If you prefer it spicier, add a good dollop of chili oil (this will give the soup a reddish tinge, as in the photo). Then sprinkle over some fresh coriander. Fresh bean sprouts can also be served at the table, each person adding their own.