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Thai chicken soup is a classic recipe, created from all my trips to Thailand
Thai Chicken Soup Recipe: It’s quite simple, but my oh my oh my, this dish is a belter. Here is my recipe for my Thai chicken soup – I know you are going to really like this one if you like Thai food. It’s hot, sour, sweet, salty all in one dish. This is why I love Thai food.
I made up this recipe for some guests that were visiting us for dinner. I received a major thumbs up from all that attended for my Thai chicken soup. Even if I do say so myself this one is really really good. Because of the Thai-style ingredients and flavours I am indeed calling it a Thai Soup, but it is all from my head.
This will make enough for 5-6 guests worth of Thai chicken soup. Into a soup pot or pan add the following;
- 1 packet of chicken fillets – about 4 breasts;
- 2 small cartons of coconut milk;
- 1 litre of chicken stock;
- 3 tablespoons of fish sauce;
- 2 tablespoons of soy sauce;
- 3 tablespoons of lime juice;
- 1 tablespoon chopped garlic;
- 1 tablespoon chopped ginger;
- 2 stalks of lemon grass finely chopped after removing the tough outer layers;
- A good pinch of white pepper;
- A good pinch of salt; and
- 6-8 dried chilis – or chop some chili padi if you can’t get them.
Get that lot on the boil, then reduce to a simmer for 20 minutes or so to make sure the chicken is cooked through. When that is done you move to phase II of the Thai chicken soup. Now add into the simmering soup the following:
- 1 packet of beansprouts;
- 8 straw mushrooms cut into quarters;
- 8 cherry tomatoes cut into quarters; and
- Some chopped coriander for garnish.
Leave this bubbling away for 10 minutes or so, not longer though as you want crunchy bean sprouts and the tomatoes to remain whole. Serve up in bowls and sprinkle some chopped coriander on top before serving. That is that, my Thai chicken soup.
This got MAJOR thumbs up from all that ate my Thai Chicken Soup And have to say so myself it was bloody good. Absolutely delicious – hot, sour, sweet. I actually upped the ante with a little more fish sauce but kept the chili mild as we had kids coming too. Try this one please – it is simple and it is really good – ENJOY!!!
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Here’s a comparison to a traditional Thai Chicken Soup Recipe:
Traditional Thai chicken soup, often known as Tom Kha Gai, is a flavourful and aromatic dish. To prepare this soup:
Ingredients:
- Chicken pieces (about 1 pound)
- Coconut milk (1 can)
- Lemongrass (2 stalks, cut into 2-inch sections and bruised)
- Galangal (3 slices)
- Kaffir lime leaves (3 leaves, torn)
- Thai chili peppers (2-3, bruised)
- Mushrooms (button or straw, sliced)
- Fish sauce (2 tablespoons)
- Lime juice (2 tablespoons)
- Sugar (1 teaspoon)
- Optional: cilantro leaves and sliced green onions for garnish
Instructions:
- In a pot, bring the coconut milk to a gentle simmer.
- Add lemongrass, galangal, kaffir lime leaves, and Thai chili peppers. Simmer for a few minutes to infuse flavors.
- Add chicken pieces and mushrooms. Simmer until chicken is cooked through.
- Season with fish sauce, lime juice, and sugar. Adjust to taste.
- Garnish with cilantro leaves and sliced green onions if desired.
Note: Tom Kha Gai can be customized with other ingredients like vegetables or tofu. The balance of flavours—creamy coconut, tangy lime, and aromatic herbs—is key to this delightful soup.
Be sure to check out this Easy Homemade Pad Thai Recipe
