Thai Style Chicken Soup
Cozy Up with a Bowl of Thai Style Chicken Soup
Craving a flavorful and comforting meal? Look no further than our vibrant Thai Style Chicken Soup! This soup is a delightful blend of aromatic spices, tender chicken, and fresh vegetables, all simmered in a creamy coconut broth. It’s the perfect dish to warm you up on a chilly evening or to enjoy as a light yet satisfying dinner.
We’ve taken inspiration from the bold flavors of Thailand to create a soup that’s both easy to make and incredibly delicious. The combination of ginger, garlic, and a touch of jalapeño provides a beautiful warmth, while the coconut milk adds a luxurious creaminess. Don’t be afraid to adjust the fish sauce to your liking – a little goes a long way in enhancing the savory notes!
This recipe is surprisingly quick to prepare, clocking in at just 30 minutes from start to finish. It’s a fantastic weeknight meal option that doesn’t compromise on flavor. Plus, it’s packed with healthy ingredients, making it a guilt-free indulgence.
What makes this Thai Chicken Soup special?
- Flavorful Broth: The combination of chicken broth, coconut milk, fish sauce, and aromatic spices creates a truly unforgettable broth.
- Fresh Ingredients: We use fresh ginger, garlic, scallions, and herbs to ensure maximum flavor.
- Quick & Easy: This soup comes together in under 30 minutes, making it perfect for busy weeknights.
- Customizable: Feel free to adjust the spice level and add your favorite vegetables.
Tips for the Best Thai Style Chicken Soup:
- Spice Level: Adjust the amount of jalapeño (or remove the seeds) to control the heat.
- Herbs: Don’t skimp on the fresh herbs! Cilantro and basil add a bright, refreshing flavor.
- Coconut Milk: Full-fat coconut milk will result in a richer, creamier soup. You can use light coconut milk if you prefer.
- Vegetable Variations: Feel free to add other vegetables like bell peppers, mushrooms, or broccoli.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes, you can! The soup actually tastes even better the next day as the flavors have time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs will result in a more flavorful and tender soup. Just make sure to cook them until they are cooked through.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. However, always double-check the ingredients of your fish sauce to ensure it doesn’t contain any gluten.
Q: Can I freeze this soup?
A: While you can freeze it, the coconut milk may separate slightly upon thawing. It will still be delicious, but the texture may not be as creamy.
Q: What can I serve with this soup?
A: This soup pairs well with a side of steamed rice, a fresh spring roll, or a light salad.
Thai Style Chicken Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 bunch scallions whites and pale-greens thinly sliced, dark greens sliced 1-inch thick
- 4 cloves garlic
- 1 inch ginger peeled, finely chopped
- 1 large carrot peeled, shredded
- 1 jalapeño with seeds, thinly sliced (or seeded if you prefer less heat)
- 1 cup shiitake mushrooms quartered, stemmed
- 1 pound chicken breasts or thighs skinless, boneless
- 1 quart low-sodium chicken broth
- 1 14-ounce can coconut milk
- 1 tablespoon fish sauce (or more, to taste)
- 2 cups sugar snap peas
- 1 teaspoon lime zest divided
- to taste fresh tender herbs such as cilantro or basil
- to taste lime wedges
Instructions
- Heat oil in a large heavy pot over medium-high heat. Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes.
- Add carrot, jalapeño, and shiitake mushrooms and cook for another 2-3 minutes.
- Add chicken broth and bring to a simmer. Add chicken and cook until cooked through, about 10-15 minutes.
- Stir in coconut milk and fish sauce. Bring to a simmer.
- Add sugar snap peas and cook for 2-3 minutes, until tender-crisp.
- Stir in half of the lime zest.
- Serve immediately, garnished with fresh herbs and remaining lime zest, and lime wedges.
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