Thai Chicken Soup Recipe

Name: Thai Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the broth; 1 chicken carcass; 1/2 red chile; 2 onions, peeled and quartered; 6 cloves garlic, chopped; 1 piece ginger, chopped (small); 1/2 lime, zested; 2 pieces lemongrass, chopped; 35 sprigs coriander; For the soup; soy sauce; 1/2 lime, juiced; 1 inch fresh ginger, peeled and cut into matchsticks; 1/2 red chile, deseeded and finely diced; 50 g rice noodles; 75 ml coconut milk; 90 g Baby Spinach; 1/2 cup coriander, chopped; 3 spring onions, trimmed and finely sliced; 1 teaspoon chopped peanuts (optional); salt

Servings: persons

For the broth
1 chicken carcass
1/2 red chile
2 onions, peeled and quartered
6 cloves garlic, chopped
1 piece ginger, chopped (small)
1/2 lime, zested
2 pieces lemongrass, chopped
35 sprigs coriander
For the soup
soy sauce
1/2 lime, juiced
1 inch fresh ginger, peeled and cut into matchsticks
1/2 red chile, deseeded and finely diced
50 g rice noodles
75 ml coconut milk
90 g Baby Spinach
1/2 cup coriander, chopped
3 spring onions, trimmed and finely sliced
1 teaspoon chopped peanuts (optional)
salt

1
Place the carcass and all the stock ingredients in a large pan.
2
Cover with a litre of water and bring to a boil, then turn down the heat until the water is barely simmering and leave to bubble for an hour or so.
3
You will need to add a cup of water from time to time, to keep the stock topped up.
4
When the hour is up, strain the broth through a fine sieve into a bowl.
5
Measure out 150ml of this broth into a pan for the soup.
6
The rest can be frozen for another day.
7
Add a dash of soy sauce, the lime juice, red chilli and ginger to the broth and bring it slowly back to the boil.
8
Meanwhile, cook the rice noodles according to the directions on the packet.
9
Add the coconut milk, spinach, coriander and noodles to the bubbling broth and leave a few minutes to heat through.
10
Don't let it come to a boil.
11
Serve with some spring onions and crushed peanuts scattered on top.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the broth, 1 chicken carcass, 1/2 red chile, 2 onions, peeled and quartered, and more.

Yes, Thai Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions