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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
Cook Time 30 minutes
Total Time 40 minutes
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.