Description
A straightforward recipe for making flavorful Thai chicken soup.
Ingredients
Scale
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 1 inch ginger, sliced
- 2 kaffir lime leaves, torn
- 1/4 cup fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1/2 cup sliced mushrooms
- 1/4 cup chopped cilantro for garnish
- 1 small red chili, sliced (optional)
Instructions
- Pour chicken broth into a pot and bring to a boil over medium-high heat.
- Add chicken pieces, lemongrass, ginger, and kaffir lime leaves to the boiling broth.
- Reduce heat and simmer for 10 minutes, or until the chicken is cooked through.
- Remove and discard the lemongrass, ginger, and kaffir lime leaves.
- Stir in the fish sauce, lime juice, and sugar.
- Add the sliced mushrooms and cook for 2 minutes.
- Ladle the soup into bowls.
- Garnish with chopped cilantro and sliced chili, if using.
Notes
- You can substitute chicken thighs for chicken breast.
- Adjust fish sauce and lime juice to match your taste preference.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3
- Sodium: 850
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 32
- Cholesterol: 85
Keywords: Thai chicken soup, tom yum chicken, easy soup, Asian chicken soup