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Thai Chicken Soup

This Thai chicken soup combines tender shredded chicken with a bold, fragrant broth infused with fresh herbs, lime, and fiery chili paste. It is simmered until flavors meld, resulting in a warm, vibrant dish with a clear, aromatic broth and lively garnishes. The soup is rustic and comforting, perfect for chilly nights or when craving bold flavors.
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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
  • 4 cups chicken broth
  • 2 cups coconut milk optional for richness
  • 1 lb chicken breast or thigh boneless, skinless
  • 2 tablespoons spicy chili paste adjust to taste
  • 1 tablespoon fish sauce
  • 1 lime fresh lime zest and juice
  • 1/4 cup 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 two cloves of garlic and slicing a medium onion into thin rings. Set everything aside for easy access.
  2. Heat your large heavy-bottomed pot over medium heat. Add a splash of oil, then sauté the sliced onion and minced garlic until fragrant and slightly caramelized, about 5 minutes. The onions should be translucent and the garlic fragrant.
  3. Pour in the chicken broth and bring it to a gentle simmer. Meanwhile, prepare the chicken by poaching it in hot water until cooked through, about 10 minutes, then shred it with two forks.
  4. Add the shredded chicken to the simmering broth along with the coconut milk if using, and stir well. Drop in the spicy chili paste and fish sauce, then stir to combine. Let everything simmer gently for another 10 minutes, allowing flavors to meld and the broth to thicken slightly.
  5. While the soup simmers, zest the lime directly into the pot, then squeeze in the lime juice for brightness. Taste and adjust seasoning with more fish sauce or lime if needed.
  6. Chop fresh cilantro and Thai basil, then stir them into the hot soup just before serving. This keeps their fragrant flavors lively and fresh.
  7. Ladle the steaming soup into bowls, ensuring each serving has a good mix of chicken, herbs, and broth. Garnish with extra cilantro and basil if desired, and serve with lime wedges on the side for an extra zing.

Notes

Adjust the chili paste to control heat. Using fresh herbs at the end keeps the flavors vibrant. For a creamier broth, add more coconut milk, but be mindful of the richness.