Go Back

Spicy Chicken Soup

This spicy chicken soup features a rich broth infused with chili flakes and fresh ginger, combined with tender shredded chicken and ripe tomatoes. It’s simmered to develop deep flavors and finished with a bright squeeze of lemon and a splash of fish sauce, resulting in a comforting yet invigorating dish with a vibrant, clear broth and a hint of heat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 1 medium onion diced
  • 3 cloves garlic minced or pressed
  • 1 inch fresh ginger grated or minced
  • 1 teaspoon chili flakes adjust to spice preference
  • 2 ripe tomatoes chopped or crushed canned
  • 2 cups shredded cooked chicken from leftover roast or rotisserie
  • 4 cups chicken broth homemade or store-bought
  • 1 tablespoon fish sauce adds umami
  • 1 lemon lemon juiced, for brightness
  • 2 tablespoons oil for sautéing
  • Salt and pepper to taste

Equipment

  • Large heavy-bottomed pot
  • Chopping board and sharp knife
  • Ladle
  • Measuring spoons and cups
  • Microplane or garlic press

Method
 

  1. Heat a large heavy-bottomed pot over medium heat and add a tablespoon of oil.
  2. Add diced onion to the pot and sauté until translucent, about 5 minutes, until it starts to smell sweet and becomes slightly golden.
  3. Toss in minced garlic, grated ginger, and chili flakes, cooking for about 1 minute until fragrant and the mixture begins to bubble softly.
  4. Stir in chopped tomatoes and cook until they soften and release their juices, around 8 minutes, stirring occasionally.
  5. Add the shredded cooked chicken and pour in the chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
  6. Allow the soup to simmer gently for 15-20 minutes, skimming off any foam or excess fat that rises to the surface.
  7. Stir in fish sauce and squeeze in fresh lemon juice, then taste and adjust seasoning with salt, pepper, or more chili flakes if desired.
  8. Let the soup cook for an additional 5 minutes to meld the flavors, then give it a final stir.
  9. Serve the hot, vibrant broth in bowls, garnished with fresh herbs or sliced chili if you like extra heat.