Homemade Thai Chicken & Vegetable Soup Recipe

Name: Homemade Thai Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 chicken breasts (boneless or 3 to 4 thighs, sliced thinly or chopped into bite-size pieces); 6 cups chicken stock; 3 to 4 garlic cloves; 2 to 3 lime leaves (fresh or frozen, or 2 to 3 bay leaves); 1 piece ginger (large thumb-sized sliced into matchstick-like slivers); 1/8 to 1/4 teaspoon chili flakes (dried); 2 to 3 cups mushrooms (sliced); 2 to 3 cups broccoli florets; 1 bell pepper (red small sliced); 2 tablespoons fish sauce; 1 tablespoon soy sauce; 1 tablespoon lime juice (fresh-squeezed); Optional: 1 teaspoon sugar (brown, to taste); 1 cup coconut milk; 1 handful fresh coriander (or cilantro); Optional: chili oil (to taste); Optional: bean sprouts (fresh)

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 2 to 4 servings

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There's nothing quite so soothing as mom's chicken soup when you are sick, but this Thai version is a wonderful remedy if you're fighting a cold or flu, or are just in the mood for something comforting. This soup will always give you the boost you need. What makes it different than regular chicken soup is its special concoction of chicken simmered with garlic, ginger, lime juice, and fresh herbs, plus a swirl of coconut milk for added richness (without the fat or calories of cream). If you love chicken soup, be sure to give this one a try. It may just become your go-to soup recipe of the season.

Tip: For chicken noodle soup, it's best to boil the noodles separately, drain, and then add as much as you want to each bowl. This method keeps the noodle starch from thickening the soup and changing its flavor. Also, the noodles won't soak up all the soup or get soggy in the leftovers.

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2 chicken breasts (boneless or 3 to 4 thighs, sliced thinly or chopped into bite-size pieces)
6 cups chicken stock
3 to 4 garlic cloves
2 to 3 lime leaves (fresh or frozen, or 2 to 3 bay leaves)
1 piece ginger (large thumb-sized sliced into matchstick-like slivers)
1/8 to 1/4 teaspoon chili flakes (dried)
2 to 3 cups mushrooms (sliced)
2 to 3 cups broccoli florets
1 bell pepper (red small sliced)
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon lime juice (fresh-squeezed)
Optional: 1 teaspoon sugar (brown, to taste)
1 cup coconut milk
1 handful fresh coriander (or cilantro)
Optional: chili oil (to taste)
Optional: bean sprouts (fresh)

Gather the ingredients.

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Set stock in a large soup pot over high heat. While bringing the stock to a boil, add prepared chicken, garlic, lime leaves/bay leaves, ginger, and chili flakes. Once boiling, reduce to medium-low. Simmer 10 minutes.

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Add the vegetables and simmer another 6 to 7 minutes or until broccoli and red pepper is cooked but still retain firmness and color.

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Add the fish sauce, soy sauce, and lime juice. Stir well.

The Spruce / Sonia Bozzo
Reduce heat to low and add the coconut milk, stirring until dissolved. Now taste-test the soup, and add sugar if desired. Add a splash more fish sauce if desired, for more flavor or saltiness. Add more lime juice if too salty or too sweet.

The Spruce / Sonia Bozzo
Add a good dollop of chili oil if a higher spice level is desired (this will give the soup a reddish tinge, as in the photo). Then sprinkle over some fresh coriander. Fresh bean sprouts can also be served at the table, each person adding their own.

The Spruce / Sonia Bozzo

Nutrition Facts (per serving)
952	Calories
51g	Fat
43g	Carbs
84g	Protein

Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories	952
% Daily Value*
Total Fat 51g	65%
Saturated Fat 23g	114%
Cholesterol 209mg	70%
Sodium 2146mg	93%
Total Carbohydrate 43g	16%
Dietary Fiber 10g	36%
Protein 84g
Calcium 255mg	20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.