Thai chicken soup recipe

This Thai chicken soup isn’t about perfection; it’s about the messy joy of putting together a bowl that feels alive. I love how the aroma of lime and herbs fills the kitchen, pulling me back to memories of street stalls in Bangkok. It’s deceptively simple but packed with punchy, fresh flavors that make every spoonful an adventure.

Why I keep making this soup over and over

It’s quick, vibrant, and forgiving. I love how a few fresh ingredients transform into something complex and comforting. Plus, it’s endlessly customizable—more lime, less chili, extra herbs—always a new little twist.

Breaking down the ingredients, honestly

• Chicken breasts: Lean and quick-cooking, I prefer slicing them thin for even cooking.
• Mushrooms: They add earthy umami, especially shiitake or button mushrooms, sliced thin.
• Fresh herbs (cilantro, Thai basil): They deliver fragrance and freshness—don’t skip them.
• Lime juice: Brightens and balances the soup, adding that essential tang.
• Fish sauce: Gives that salty, umami depth—start with a little and adjust.
• Chilies: For heat, fresh or dried, according to your spice tolerance.
• Soy sauce: Adds a savory umami note, but keep it light to avoid overpowering.

Tools and equipment for this Thai chicken soup

• Large pot: To simmer the broth and cook the ingredients evenly.
• Sharp knife: To slice chicken, herbs, and vegetables cleanly.
• Ladle: To serve the hot broth and distribute ingredients.
• Measuring spoons: To add precise amounts of fish sauce, lime juice, and soy sauce.

Step-by-step to a flavorful bowl

Step 1: Start by gathering your ingredients and tools. You’ll need a large pot, a sharp knife, and a ladle.

Step 2: Bring 1.2 liters (around 5 cups) of chicken stock to a gentle simmer over medium heat, about 90°C (194°F).

Step 3: Add sliced chicken breasts, sliced mushrooms, and a handful of fresh herbs like cilantro and Thai basil. Cook for 10-15 minutes until chicken is tender and cooked through.

Step 4: Stir in lime juice, fish sauce, and a splash of soy sauce. Adjust seasoning to taste, and cook for another 2 minutes.

Step 5: Serve hot, garnished with extra herbs, sliced chilies, and a squeeze of lime.

Cooking checkpoints and tips to keep in mind

• Chicken should be fully cooked and tender, with no pink in the center.
• Herbs should be vibrant and fragrant, not wilted or dull.
• Lime juice should brighten the broth without overpowering the other flavors.

Common mistakes and how to fix them

• Broth has a burnt or overly intense taste.? OVER-TORCHED THE BROTH – Reduce heat and add more broth or water to mellow the flavor.
• Soup tastes flat or dull.? UNDERSALTED THE SOUP – Add a splash more fish sauce or salt, then simmer for another minute.
• Chicken becomes tough and stringy.? OVERCOOKED THE CHICKEN – Remove chicken early and shred; add back to avoid rubbery texture.
• Soup lacks tang.? NOT ENOUGH LIME – Squeeze in a little more lime right before serving for brightness.

Thai Chicken Soup

This Thai chicken soup combines tender slices of chicken breasts with earthy mushrooms, fresh herbs, and a bright, tangy broth flavored with lime juice, fish sauce, and soy sauce. The soup is simmered until the chicken is cooked through and the flavors meld, resulting in a vibrant, comforting bowl with a lively aroma and a pleasantly textured broth filled with tender ingredients.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Thai

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces chicken breasts thinly sliced
• 200 g mushrooms shiitake or button, sliced thin
• 1 cup fresh herbs cilantro and Thai basil, chopped
• 2 tablespoons lime juice freshly squeezed
• 1 tablespoon fish sauce adjust to taste
• 1-2 fresh chilies chilies sliced, for heat
• 1 tablespoon soy sauce light, for depth
• 1.2 liters chicken stock or broth

Equipment

• Large pot
• Sharp knife
• Ladle
• Measuring spoons

Method

 

1. Gather your ingredients, including sliced chicken, mushrooms, herbs, lime juice, fish sauce, chilies, soy sauce, and chicken stock.
   
2. Pour the chicken stock into a large pot and bring it to a gentle simmer over medium heat, until it starts to bubble softly.
   
3. Add the sliced chicken breasts into the simmering broth, stirring gently to distribute evenly.
   
4. Introduce the sliced mushrooms into the pot, allowing them to cook alongside the chicken, and let everything simmer for about 10-15 minutes until the chicken is tender and cooked through.
   
5. Stir in the chopped fresh herbs—cilantro and Thai basil—to release their fragrant aroma into the broth.
   
6. Add lime juice, fish sauce, and a splash of soy sauce to the pot, then stir well to combine. Adjust seasoning to your taste.
   
7. Let the soup cook for another 2 minutes, allowing the flavors to meld and the broth to brighten.
8. Scoop the hot soup into bowls, garnishing with extra herbs, sliced chilies, and a squeeze of lime for added brightness.
9. Serve immediately while steaming hot, enjoying the lively aroma and bold flavors.

Notes

Feel free to customize the spice level with more or fewer chilies, and adjust the acidity with extra lime for your preferred brightness.