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Thai Chicken Soup

This vibrant Thai chicken soup combines fragrant lemongrass, spicy galangal, and a flavorful broth, simmered to perfection for a comforting and aromatic dish. The soup features tender chicken, earthy mushrooms, and fresh herbs, resulting in a bright, spicy, and satisfying final presentation with a clear, flavorful broth.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 stalks lemongrass trimmed and sliced
  • 1 inch galangal sliced thinly
  • 2 cloves garlic minced
  • 1 inch ginger peeled and minced
  • 1 lb boneless chicken breasts sliced thinly
  • 4 cups chicken broth preferably rich and well-seasoned
  • 1 Tbsp fish sauce adjust to taste
  • 1-2 Tbsp chili paste adjust based on spice preference
  • 1 cup mushrooms sliced
  • 2 Tbsp lime juice freshly squeezed
  • 1/4 cup cilantro chopped, for garnish
  • 2 green onions green onions sliced, for garnish

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Ladle
  • Measuring spoons and cups

Method
 

  1. Gather all your ingredients, prepping the lemongrass, galangal, garlic, and ginger by slicing thinly to release their aromas.
  2. Heat the large heavy-bottomed pot over medium heat and add a splash of oil. Sauté the minced garlic and ginger until fragrant, about 2 minutes, until they become fragrant and slightly golden.
  3. Add the sliced chicken to the pot and cook until just browned, about 3-4 minutes, stirring occasionally to prevent sticking.
  4. Remove the chicken and set aside. In the same pot, add the sliced lemongrass and galangal, cooking for 2 minutes until they release a citrusy aroma and become slightly tender.
  5. Pour in the chicken broth, bringing it to a gentle simmer. Stir in the fish sauce and chili paste, allowing the flavors to meld for about 10 minutes, with gentle bubbling.
  6. Return the cooked chicken to the pot along with sliced mushrooms. Continue simmering for another 5 minutes until the mushrooms are tender and the chicken is cooked through.
  7. Finish the soup by stirring in freshly squeezed lime juice, then taste and adjust seasonings if needed, adding more fish sauce or lime for brightness.
  8. Serve the hot soup in bowls, garnished with chopped cilantro and sliced green onions for a burst of fresh color and flavor.