Go Back

Thai Chicken Soup

This Thai chicken soup features a fragrant, clear broth infused with lemongrass, galangal, and kaffir lime leaves. Shredded chicken thighs provide tender protein, while coconut milk adds creaminess and a gentle sweetness. The final dish is a vibrant, aromatic soup with a balance of spice, citrus, and herbal freshness, served hot with a bright, inviting appearance.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs bone-in or boneless
  • 2 stalks lemongrass bruised for release of flavor
  • 4 leaves kaffir lime leaves torn to release aroma
  • 1 inch galangal sliced thinly
  • 2-4 pieces Thai bird chilies adjust for heat
  • 3 tablespoons fish sauce
  • 1 tablespoon lime juice freshly squeezed
  • 1 cup coconut milk full-fat for richness
  • 1/2 cup fresh cilantro chopped, for garnish
  • 1/4 cup fresh basil Thai basil, chopped, for garnish

Equipment

  • Large pot
  • Sharp knife
  • Strainer
  • Ladle

Method
 

  1. Place the chicken thighs in a large pot and cover with water. Bring to a gentle boil over medium heat, skimming off any foam that rises to the surface. Simmer for about 30 minutes until the chicken is cooked through and tender.
  2. Meanwhile, prepare the aromatics by bruising the lemongrass stalks with the side of your knife, slicing the galangal thinly, and tearing the kaffir lime leaves to release their fragrant oils.
  3. Once the chicken is cooked, remove it from the broth and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding the solids. Return the broth to the stove and bring it to a gentle simmer.
  4. Add the prepared aromatics and Thai bird chilies to the simmering broth. Let it simmer gently for 15 minutes, allowing the flavors to meld and the broth to become fragrant.
  5. While the broth simmers, shred the cooked chicken thighs into bite-sized pieces, discarding any bones or skin. Return the shredded chicken to the pot.
  6. Stir in the fish sauce and lime juice, tasting and adjusting the seasoning to balance the salty, sour, and spicy flavors.
  7. Pour in the coconut milk and gently stir to incorporate, warming the soup without boiling vigorously to preserve the coconut's creaminess. Let it simmer for another 5 minutes.
  8. Just before serving, stir in the chopped cilantro and Thai basil for fresh herbal brightness. Ladle the hot soup into bowls, ensuring each serving has a good mix of chicken, broth, and herbs.
  9. Enjoy the aromatic, spicy, and creamy Thai chicken soup piping hot, with a side of jasmine rice if desired.

Notes

Adjust the chili level to your preference, and feel free to add more fresh herbs for extra aroma. For a richer broth, substitute part of the water with chicken stock.