Craving comfort with a kick? Our Spicy Thai Chicken Soup is the answer! A bowl of this delightful soup is sure to lift your spirits and satisfy you in every spoonful and ready in 30 minutes!
Ready in just 30 minutes, this Spicy Thai Chicken Soup is your go-to for a quick, flavorful meal. Blending the savory depth of chicken stock with the bright notes of cilantro and lime, this recipe incorporates a spicy blend of chili-garlic sauce and fish sauce, alongside tender chicken and fresh vegetables. Perfect for those chilly days when you crave a soup that’s both comforting and brimming with the vibrant tastes of Thailand.
Table of Contents
Reasons to Love This Thai Chicken Soup
- This soup has a warm and soothing broth that is perfect for chilly days or when feeling under the weather.
- The fragrant aromas of fresh herbs and spices invigorate the senses.
- This dish is easily adaptable with various ingredients. This Chicken Thai Soup caters to meat lovers, vegetarians, and spice enthusiasts alike.
Recipe Ingredients
- Lemongrass: This adds a unique citrusy and slightly minty flavor. Read my tips about lemongrass in my Fresh Lemongrass Tea recipe.
- Fresh Ginger Root: Ginger brings a warm, spicy, and slightly sweet flavor.
- Chili Garlic Sauce: Chili garlic sauce adds heat and a bold garlic kick to the soup that also enhances the depth of flavor.
- Fish Sauce: Fish Sauce is a key ingredient in Thai cooking. It adds umami and a distinct saltiness that enhances the overall taste.
See the recipe card for full information on ingredients and quantities.
Variations
- Vegetable Stock Substitute: Use vegetable broth instead of chicken broth for a vegetarian twist.
- Tofu Instead of Chicken: Replace chicken with firm tofu, cut into cubes, for a vegetarian option that still adds hearty protein to the soup.
How to Make Spicy Thai Chicken Soup
Step #1: Bring the chicken stock and 2 cups of water to a boil in a large pot over high heat.
Step #2: Give the lemongrass stalk a good whack with a mallet to open it up, and add it to the pot along with the garlic, ginger, and scallions (white and light green parts only; reserve the dark parts for garnish).
Step #3: When the broth comes to a boil, add the tomato, mushroom, and chicken to the pot. Stir in the fish sauce and chili-garlic sauce.
Step #4: Allow the soup to come to a boil again, then turn off the heat and let it rest for 5 minutes. Taste and add additional fish sauce until it is sufficiently salty.
Step #5: Ladle the soup into bowls and top with the reserved dark green scallion slices and a sprinkling of chopped cilantro. Serve with lime wedges for squeezing.
Expert Tip
Allow the soup to simmer gently; boiling it too vigorously can make the chicken tough.
Frequently Asked Questions
Boneless, skinless chicken breasts or thigh meat, cooked and diced or shredded, is ideal for its tenderness and ease of preparation.
White mushrooms are commonly used, but shiitake or oyster mushrooms also work well for added flavor.
Yes, rice noodles or thin wheat noodles make great additions. Cook them separately and add them when serving.
Storage Info
Store Spicy Thai Chicken Soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months.
To reheat, thaw overnight in the fridge if frozen, then warm it in a saucepan over medium heat until heated through. Avoid boiling to preserve the flavors and textures. Microwaving in short bursts, stirring in between, is also effective for quick reheating.
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Spicy Thai Chicken Soup Recipe
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Ingredients
- 1 quart chicken stock
- 1 small stalk lemongrass
- 1 tbsp minced garlic cloves
- 1 inch fresh ginger root - grated
- 3 scallions (green onion) - sliced, dark green pieces separated
- 1 large tomato - cut into wedges
- 1/4 pound white mushrooms - about 5, sliced
- 1 cup diced cooked chicken
- 2 tablespoons fish sauce
- 1 tablespoon chili-garlic sauce
- 1/4 cup chopped fresh cilantro leaves
- 1 lime - cut into wedges
Instructions
- Bring the chicken stock and 2 cups of water to a boil in a large pot over high heat.
- Give the lemongrass stalk a good whack with a mallet to open it up, and add it to the pot along with the garlic, ginger, and scallions (white and light green parts only; reserve the dark parts for garnish).
- When the broth comes to a boil, add the tomato, mushroom, and chicken to the pot. Stir in the fish sauce and chili-garlic sauce.
- Allow the soup to come to a boil again, then turn off the heat and let it rest for 5 minutes. Taste and add additional fish sauce until it is sufficiently salty.
- Ladle the soup into bowls and top with the reserved dark green scallion slices and a sprinkling of chopped cilantro. Serve with lime wedges for squeezing.
NOTES
Nutrition
I loved this so much! I could have it all the time, like every day as in others drink 8 glasses of water and I have a gallon of this! SO GOOD! Easy. YUM. I had so much fun whacking the lemongrass too! Thanks for a deliciously perfectly spicy yummy recipe!
Great for letting out a bit of aggression, right? I always feel like such a chef when I’m whacking lemongrass 😉