This Thai-inspired chicken soup offers a delightful balance of spicy, sour, and savory flavors, making it a comforting choice for any day of the week. With tender chicken, aromatic herbs, and a rich broth, it's both nourishing and satisfying. Ideal for those seeking a quick yet flavorful meal, this soup brings the essence of Thai cuisine to your table in no time.
1 lb boneless, skinless chicken breasts or thighs, thinly sliced
4 cups chicken broth
1 can (14 oz) coconut milk
2 stalks lemongrass, cut into 4-inch pieces and smashed
3-4 kaffir lime leaves, torn into pieces
3-4 Thai bird's eye chilies, smashed (adjust to heat preference)
1-inch piece galangal or ginger, sliced
1 medium onion, thinly sliced
1 cup mushrooms, sliced (shiitake or button)
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon sugar
Fresh cilantro leaves, for garnish
Optional: Thai chili paste (Nam Prik Pao) for added depth
Prepare the Broth:
In a large pot, combine the chicken broth, coconut milk, lemongrass, kaffir lime leaves, bird's eye chilies, and galangal or ginger. Bring to a boil over medium-high heat.
Infuse the Aromatics:
Once boiling, reduce the heat and let the broth simmer for about 5-10 minutes to allow the flavors to meld.
Cook the Chicken:
Add the thinly sliced chicken to the pot and cook until the chicken is just cooked through, approximately 5-7 minutes.
Add Vegetables:
Stir in the sliced onions and mushrooms, cooking until the vegetables are tender, about 3-5 minutes.
Season the Soup:
Add the fish sauce, lime juice, and sugar to the soup. Taste and adjust seasoning as needed, balancing the salty, sour, and sweet elements.
Optional Enhancement:
For added depth, stir in a tablespoon of Thai chili paste (Nam Prik Pao) at this stage.
Serve:
Ladle the soup into bowls, garnish with fresh cilantro leaves, and serve hot.
Calories: Approximately 300 kcal
Protein: 25g
Fat: 18g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 800mg
Cholesterol: 70mg