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Spicy Ginger Chicken Soup

This spicy chicken soup combines tender shredded chicken with fiery chili flakes and bright ginger in a savory broth. The dish is finished with fresh lemon juice and a splash of fish sauce, resulting in a warm, flavorful, and slightly spicy soup with a comforting texture. It’s perfect for a quick weeknight meal or a cozy gathering with friends.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated or minced
  • 1 teaspoon chili flakes adjust to taste
  • 2 medium ripe tomatoes chopped, or 1 cup canned crushed tomatoes
  • 2 cups shredded cooked chicken leftover roast or rotisserie
  • 4 cups chicken broth
  • 1 tablespoon fish sauce adds umami
  • 1 each lemon juiced
  • 1 tablespoon oil for sautéing

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 onions and sauté until translucent and fragrant, about 5 minutes, until they start to soften and become slightly golden.
  3. Toss in the minced garlic, grated ginger, and chili flakes. Cook for about 1 minute until fragrant, with a gentle sizzle and a burst of spicy aroma filling the air.
  4. Stir in the chopped tomatoes and cook until they soften and release their juices, about 8 minutes, stirring occasionally and watching the mixture thicken slightly.
  5. Add the shredded cooked chicken to the pot, stirring to combine it with the tomato mixture.
  6. Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for 15 to 20 minutes, skimming off any foam or excess fat that rises to the surface.
  7. Once bubbling gently, season with salt and pepper to taste. Squeeze in the fresh lemon juice, stirring to brighten the flavors.
  8. For extra depth, stir in a tablespoon of fish sauce, then cook for another 5 minutes to meld the flavors.
  9. Check the seasoning and adjust with more chili, salt, or lemon as needed. The soup should be flavorful, slightly spicy, and aromatic.
  10. Serve the hot soup in bowls, garnished with fresh herbs if desired, and enjoy the bold, comforting flavors with a spoonful of broth in each sip.

Notes

Adjust the chili flakes to your spice tolerance and squeeze more lemon for extra zing. Leftovers can be stored in the refrigerator for up to 2 days, reheating gently on the stovetop.