Thai chicken soup recipe

This Thai chicken soup is my go-to when I need a quick escape to a sunny street market. The aroma of lemongrass and lime zest fills the kitchen, pulling me into memories of warm nights in Bangkok. It’s a dish that combines the brightness of citrus with the comforting warmth of broth, perfect for any season.

Why I keep coming back to this soup

It’s that perfect balance of lively citrus, herbal freshness, and tender chicken. When the outside’s cold or I need a quick pick-me-up, this soup delivers warmth and a zing of brightness that’s hard to beat. It’s simple, honest, and somehow always hits the spot.

Breaking down the ingredients

• Chicken—: Opt for bone-in thighs for flavor. It’s juicy and easy to shred after simmering.
• Lemongrass—: Fresh stalks are bright and citrusy, adding a distinctive aroma. Dried can work, but less punch.
• Lime—: Fresh lime juice brightens everything. Avoid bottled lime if you can for a more vivid tartness.
• Fish sauce—: Adds umami depth and saltiness. Substitute with soy if you’re avoiding seafood.
• Herbs—: Cilantro and Thai basil bring freshness and a hint of peppery sweetness.
• Chili—: Fresh or dried chili for heat. Adjust to your spice threshold.
• Broth—: Use homemade or good-quality store-bought for the best flavor.

Tools of the trade for a fuss-free soup

• Large stockpot: To hold everything and simmer ingredients evenly.
• Sharp knife: For slicing herbs, chicken, and lemongrass.
• Ladle: To serve the broth without disturbing the herbs.
• Measuring spoons and cups: For accurate seasoning and acid balance.

Step-by-step guide to a comforting, flavor-packed Thai chicken soup

Step 1: Start by gathering all your ingredients—fresh chicken, lemongrass, lime, and a handful of herbs.

Step 2: Bring a large pot of water or chicken broth to a gentle simmer—around 90°C (194°F).

Step 3: Add the chicken and lemongrass, simmer gently for 20 minutes, skimming off any foam.

Step 4: Remove the chicken, shred it, then return to the broth along with fish sauce, lime juice, and chili.

Step 5: Simmer another 10 minutes until flavors meld and the broth is fragrant.

Step 6: Taste and adjust seasoning—more lime for brightness or chili for heat.

Step 7: Finish with fresh herbs like cilantro and Thai basil, and a squeeze of lime before serving.

Cooking checkpoints and tips to keep in mind

• Chicken should be cooked through but still tender—check with a fork, it should shred easily.
• The broth should be fragrant and clear—avoid boiling too vigorously to keep it bright.
• Herbs added at the end should be vibrant and fresh, not wilted or dull.

Common pitfalls and how to dodge them

• Overly strong lemongrass flavor? Use too much lemongrass → Reduce to one stalk for a subtler flavor.
• Cloudy, murky broth? Broth boils hard → Lower heat to keep it gentle and clear.
• Undercooked chicken pieces? Chicken is undercooked → Check for a 74°C (165°F) internal temp.
• Wilted, flavorless herbs? Herbs turn dull → Add fresh just before serving.

Thai Chicken Soup with Lemongrass and Lime

This vibrant Thai chicken soup combines tender shredded chicken simmered in a fragrant broth infused with lemongrass and lime zest. Bright citrus notes and herbal freshness from cilantro and Thai basil create a comforting yet lively dish with a clear, flavorful broth and tender chicken pieces. It’s perfect for a quick, warming meal that transports you to a bustling street market.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs bone-in chicken thighs preferably skinless for less fat
• 2 stalks fresh lemongrass bruised slightly to release aroma
• 2 limes fresh lime for juice and zest
• 2 tablespoons fish sauce adjust to taste
• 1 cup fresh cilantro leaves roughly chopped, for garnish
• 1/2 cup Thai basil leaves roughly chopped, for garnish
• 1 red chili fresh red chili sliced, optional for spice
• 4 cups chicken broth preferably homemade or good quality store-bought

Equipment

• Large stockpot
• Sharp knife
• Ladle
• Measuring spoons and cups

Method

 

1. Place the chicken thighs in a large stockpot and cover with chicken broth. Bring to a gentle simmer over medium heat, allowing the chicken to cook for about 20 minutes until tender, filling the kitchen with a savory aroma.
   
2. While the chicken cooks, bruise the lemongrass stalks with the back of a knife to release their citrusy aroma and slice the lime zest finely. Set aside for later.
   2 lbs bone-in chicken thighs
   
3. Once the chicken is cooked through, carefully remove the thighs from the broth and set aside to cool slightly. Transfer the broth through a fine sieve if needed to clarify, then return it to the pot.
   
4. Shred the cooled chicken into bite-sized pieces using two forks. Return the shredded chicken to the broth and stir in the fish sauce, lime juice, lime zest, and sliced chili if using. Simmer gently for another 10 minutes, allowing the flavors to meld and the broth to become fragrant.
   2 lbs bone-in chicken thighs
   
5. Taste the broth and adjust the seasoning with more lime juice or fish sauce if needed. The broth should be bright, fragrant, and slightly tangy.
   
6. Just before serving, stir in the chopped cilantro and Thai basil to infuse the soup with fresh herbal brightness. Ladle the hot soup into bowls, garnishing with additional herbs or chili slices if desired.
   2 lbs bone-in chicken thighs
   

Notes

For extra flavor, add a splash of coconut milk or a few slices of fresh ginger during simmering. Serve hot with steamed rice or enjoy on its own as a light, revitalizing meal.