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Spicy Thai Chicken Soup

This vibrant Thai chicken soup combines tender shredded chicken, fresh herbs, and fiery chili paste in a fragrant broth enriched with lime, garlic, and onion. The soup features a lively balance of bold flavors and comforting warmth, with a slightly creamy texture if coconut milk is added, and a colorful, inviting appearance. It’s a quick, satisfying dish that’s perfect for chilly nights or when you crave something lively and homemade.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cloves garlic minced
  • 1 medium onion sliced
  • 2 cups chicken broth
  • 1 cup coconut milk optional, for creaminess
  • 2 tablespoons spicy chili paste adjust to taste
  • 1 pound chicken breast or thigh poached and shredded
  • 2 tablespoons fish sauce
  • 2 limes lime zest and wedges
  • 1/4 cup fresh cilantro chopped, for garnish
  • 1/4 cup Thai basil chopped, for garnish

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Cutting board
  • Ladle
  • Measuring spoons and cups

Method
 

  1. Start by mincing the garlic and slicing the onion; set aside.
  2. In a large heavy-bottomed pot, sauté the onion and garlic over medium heat until fragrant and slightly caramelized, about 5 minutes. You should hear gentle sizzling and see the onions turn translucent.
  3. Pour in the chicken broth and bring to a gentle simmer, filling the kitchen with savory steam and a warm aroma.
  4. If using, stir in the coconut milk to add creaminess, and let it warm through, creating a rich, fragrant base.
  5. Add the spicy chili paste and stir well, allowing the flavors to meld into the broth. The mixture should turn a fiery red and smell fragrant with chili and herbs.
  6. Meanwhile, poach the chicken in simmering water or broth until cooked through, about 10 minutes. Once done, shred the chicken into bite-sized pieces.
  7. Add the shredded chicken to the soup along with fish sauce and lime zest. Let everything simmer together for another 5-10 minutes, so the flavors can develop fully.
  8. Taste the broth and adjust with more lime juice or fish sauce if needed, balancing the spicy, salty, and sour flavors.
  9. Just before serving, chop fresh cilantro and Thai basil, then stir into the hot soup, releasing vibrant aromas.
  10. Serve the soup hot in bowls, garnished with extra herbs and lime wedges on the side for squeezing over each bowl.

Notes

Ensure the broth simmers gently to keep the chicken tender. Adjust the chili paste for your preferred spice level. Use fresh herbs just before serving for maximum flavor.