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Thai chicken soup
Thai chicken soup

Thai chicken soup
Savoring the Flavors of Thailand: Exploring Thai Chicken Soup
Thai chicken soup
Source
Ingredients:
1
Servings
  • 1
    item
     chicken pieces (bone-in for added flavor)
  • 1
    item
     lemongrass
  • 1
    item
     galangal
  • 1
    item
     kaffir lime leaves
  • 1
    item
     thai chili peppers
  • 1
    item
     shallots
  • 1
    item
     garlic
  • 1
    item
     fish sauce
  • 1
    item
     coconut milk
  • 1
    item
     chicken broth
  • 1
    item
     thai basil
  • 1
    item
     cilantro
  • 1
    item
     scallions
  • 1
    item
     lime juice
Thai chicken soup
Instructions:
  1. In a large pot, combine chicken broth, lemongrass (bruised and chopped), sliced galangal, torn kaffir lime leaves, sliced shallots, minced garlic, and Thai chili peppers (whole or sliced).
  2. Bring the broth to a gentle simmer over medium heat, then add the chicken pieces and continue to simmer until the chicken is cooked through and tender.
  3. Once the chicken is cooked, remove it from the pot and shred the meat, discarding the bones.
  4. Return the shredded chicken to the pot and stir in coconut milk, fish sauce, and lime juice, adjusting the seasoning to taste.
  5. Allow the soup to simmer for a few more minutes to allow the flavors to meld together.
  6. Just before serving, stir in chopped Thai basil, cilantro, and sliced scallions for added freshness and flavor.
  7. Serve hot, garnished with additional herbs and lime wedges.
  • 1
    item
     chicken pieces (bone-in for added flavor)
  • 1
    item
     lemongrass
  • 1
    item
     galangal
  • 1
    item
     kaffir lime leaves
  • 1
    item
     thai chili peppers
  • 1
    item
     shallots
  • 1
    item
     garlic
  • 1
    item
     fish sauce
  • 1
    item
     coconut milk
  • 1
    item
     chicken broth
  • 1
    item
     thai basil
  • 1
    item
     cilantro
  • 1
    item
     scallions
  • 1
    item
     lime juice
1
Servings
0

In a large pot, combine chicken broth, lemongrass (bruised and chopped), sliced galangal, torn kaffir lime leaves, sliced shallots, minced garlic, and Thai chili peppers (whole or sliced).

Bring the broth to a gentle simmer over medium heat, then add the chicken pieces and continue to simmer until the chicken is cooked through and tender.

Once the chicken is cooked, remove it from the pot and shred the meat, discarding the bones.

Return the shredded chicken to the pot and stir in coconut milk, fish sauce, and lime juice, adjusting the seasoning to taste.

Allow the soup to simmer for a few more minutes to allow the flavors to meld together.

Just before serving, stir in chopped Thai basil, cilantro, and sliced scallions for added freshness and flavor.

Serve hot, garnished with additional herbs and lime wedges.

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