Thai Chicken Soup - Bowl Recipe
Make Thai Chicken Soup - Bowl Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth & Chicken
Aromatics, Seasoning & Coconut
Vegetables & Herbs
Garnish & Finish
Method
Broth & Chicken
- 1
Prepare aromatics
Lightly smash the galangal (or ginger) and lemongrass with the flat side of a knife to release oils. Peel and halve the shallot. Tear the kaffir lime leaves if using.
- 2
Simmer broth
In a large pot, combine the chicken broth and water. Add the prepared galangal, lemongrass pieces, shallot halves, torn kaffir lime leaves and crushed white peppercorns. Bring to a gentle simmer over medium heat.
- 3
Poach chicken
Once simmering, reduce heat to low and add the chicken thigh pieces. Simmer gently (avoid a rolling boil) until the chicken is cooked through, about 10–12 minutes. Skim any foam or impurities from the surface. Use a slotted spoon to remove the chicken and set aside; keep the broth simmering.
- 4
Shred chicken
When cool enough to handle, shred or thinly slice the chicken into bite-sized pieces. Return shredded chicken to the broth and keep warm on the lowest heat while you finish the soup.
Aromatics, Seasoning & Coconut
- 5
Temper coconut & flavor
Stir the coconut milk into the simmering broth. Add the fish sauce, light brown sugar, and Thai red curry paste or nam prik pao if using. Taste and adjust seasoning: add more fish sauce for saltiness, more lime for acidity, or a pinch more sugar if needed.
- 6
Add heat
Add the thinly sliced bird's eye chiles (or red chili flakes) to the broth. Let the soup simmer gently for 3–4 minutes so the flavors meld. Avoid boiling vigorously after adding coconut milk to prevent separation.
- 7
Finish with lime
Turn off the heat and stir in 2 tablespoons of the fresh lime juice. Reserve remaining lime wedges for serving and adjust final acidity at the table.
Vegetables & Herbs
- 8
Cook mushrooms & tomatoes
With the broth at a gentle simmer, add the mushrooms and halved cherry tomatoes. Simmer 2–3 minutes until mushrooms have softened and tomatoes have released a little juice.
- 9
Wilt greens & add aromatics
Add the chopped baby bok choy or spinach and the white parts of the sliced green onions. Cook another 1–2 minutes just until greens are wilted but still bright green.
- 10
Garnish & Finish
- 11
- 12
Garnish and serve
Top each bowl with a handful of fresh Thai basil and reserved cilantro, a sprinkle of sliced green onion tops, and a tablespoon of crispy fried shallots or shallot oil if using. Serve immediately with lime wedges on the side so diners can add extra lime juice to taste.
