Go Back

Thai Chicken Soup

Thai chicken soup features tender shredded chicken simmered in a fragrant broth infused with garlic, ginger, fish sauce, and fiery Thai chilies. Brightened with lime juice and fresh herbs, it offers a vibrant balance of heat, sourness, and umami, with a clear, aromatic appearance. Optional rice noodles add a soft, comforting texture to the bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds bone-in chicken thighs or breasts preferably skinless
  • 4 cups water
  • 3 cloves garlic minced
  • 1 inch fresh ginger sliced thin
  • 2 tablespoons fish sauce
  • 2 Thai chilies fresh Thai chilies sliced thin, adjust for heat preference
  • 1 lime lime juice freshly squeezed
  • 1/2 cup cilantro chopped
  • 1/2 cup Thai basil chopped
  • 8 ounces rice noodles optional, cooked separately

Equipment

  • Large pot
  • sharp knife
  • Ladle
  • Cutting board
  • Measuring spoons and cups

Method
 

  1. Place the chicken pieces in a large pot with water, and bring to a gentle simmer over medium heat. Cook for about 20 minutes until the chicken is tender and cooked through, the water will become fragrant and slightly cloudy.
  2. Remove the chicken from the broth and set aside to cool slightly. Once manageable, shred the chicken into bite-sized pieces using two forks, and return it to the pot, keeping the broth at a gentle simmer.
  3. In a small skillet, sauté minced garlic and sliced ginger over medium heat until fragrant, about 1-2 minutes. Add this aromatic mixture to the simmering broth.
  4. Add fish sauce and sliced Thai chilies to the broth, stirring well. Let it simmer gently for another 5-7 minutes, allowing the flavors to meld and the broth to deepen in aroma.
  5. Adjust the flavor by stirring in freshly squeezed lime juice, tasting and adding more if needed for brightness and balance.
  6. Just before serving, stir in chopped cilantro and Thai basil for fresh, vibrant aroma and flavor.
  7. If using rice noodles, cook them separately in boiling water according to package instructions until tender, then drain and set aside.
  8. To serve, ladle the hot broth with shredded chicken into bowls, add a portion of rice noodles if desired, and garnish generously with fresh herbs and a squeeze of lime.

Notes

For extra heat, add more Thai chilies or a dash of chili oil. Use fresh herbs for the best flavor, and adjust lime and fish sauce to taste for perfect balance. This soup is best enjoyed hot and fresh.