Thai-Style Chicken Soup Recipe

Name: Thai-Style Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, minced; 6 garlic cloves, minced; 2 tablespoons grated fresh ginger (or minced); 1 tablespoon vegetable oil; 4 cups low sodium chicken broth; 2 (14 ounce) cans coconut milk; 2 stalks lemongrass, bottom 5 inches only, bruised; 2 carrots, peeled and sliced 1/4 inch thick; 3 tablespoons fish sauce; 10 cilantro stems, tied together with twine; 1 12 lbs boneless skinless chicken thighs, trimmed; salt; pepper; 8 ounces white mushrooms, trimmed and sliced thin; 3 tablespoons fresh lime juice; 1 tablespoon sugar; 2 teaspoons Thai red curry paste; ½ cup fresh cilantro leaves; 2 fresh bell peppers, seeded and thinly sliced (Thai, serrano, or jalapeno); 2 scallions, sliced thin; lime wedge, for serving

Servings: persons

2 onions, minced
6 garlic cloves, minced
2 tablespoons grated fresh ginger (or minced)
1 tablespoon vegetable oil
4 cups low sodium chicken broth
2 (14 ounce) cans coconut milk
2 stalks lemongrass, bottom 5 inches only, bruised
2 carrots, peeled and sliced 1/4 inch thick
3 tablespoons fish sauce
10 cilantro stems, tied together with twine
1 12 lbs boneless skinless chicken thighs, trimmed
salt
pepper
8 ounces white mushrooms, trimmed and sliced thin
3 tablespoons fresh lime juice
1 tablespoon sugar
2 teaspoons Thai red curry paste
½ cup fresh cilantro leaves
2 fresh bell peppers, seeded and thinly sliced (Thai, serrano, or jalapeno)
2 scallions, sliced thin
lime wedge, for serving

1
Microwave onions, garlic, ginger, and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
2
Stir broth, 1 can coconut milk, lemon grass, carrots, 1 T fish sauce, and cilantro stems into slow cooker.
3
Season chicken with salt and pepper and nestle into slow cooker.
4
Cover and cook until chicken is tender, 4-6 hours on LOW.
5
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
6
Let soup settle for 5 minutes, then remove fat from surface using large spoon.
7
Discard lemon grass and cilantro stems.
8
Stir in mushrooms, cover and cook on HIGH until mushrooms are tender, 5-15 minutes.
9
Microwave remaining can coconut milk in bowl until hot, about 3 minutes, then whisk in remaining 2 T fish sauce, lime juice, sugar, and curry paste to dissolve.
10
Stir hot coconut milk mixture and shredded chicken into soup and let sit until heated through, about 5 minutes.
11
Season with salt and pepper to taste and serve with garnishes.

899

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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: 2 onions, minced, 6 garlic cloves, minced, 2 tablespoons grated fresh ginger (or minced), 1 tablespoon vegetable oil, and more.

Yes, Thai-Style 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.

Thai-Style Chicken Soup

How did you like this recipe?

Frequently Asked Questions