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Thai Soup Recipe

Name: Thai Elephant Restaurants Thai Soup Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 cups chicken or vegetable broth; 1 cup water; 2 tbs galangal (or fresh ginger, sliced); 2 stalks lemongrass stalks (trimmed, smashed, and cut into 2-inch pieces); 4 leaves kaffir lime leaves (optional, torn); 1 large shallot (peeled, halved); 3 cloves garlic (crushed); 2 pcs thai bird chilies (or serrano, halved); 12 oz boneless skinless chicken breast or thigh (thinly sliced); 1 cup shiitake or oyster mushrooms (sliced); 1 cup cherry tomatoes (halved); 2 cups baby spinach or napa cabbage (roughly chopped); 3 tbs fish sauce; 3 tbs fresh lime juice; 1 cup coconut milk (light); 1 tsp palm sugar or brown sugar; 1 cup cilantro leaves (chopped); 2 pcs green onions (sliced); 1 tsp fresh red chili slices; 2 pcs extra lime wedges

Inspired by Thai Elephant Restaurant

Time35m

Serves4

Make Thai Soup Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth & Aromatics

6 cups Chicken or vegetable broth

1 cup water

2 tbs galangal (or fresh ginger, sliced)

2 stalks lemongrass stalks (trimmed, smashed, and cut into 2-inch pieces)

4 leaves kaffir lime leaves (optional, torn)

1 large shallot (peeled, halved)

3 cloves garlic (crushed)

2 pcs thai bird chilies (or serrano, halved)

Proteins & Vegetables

12 oz boneless skinless chicken breast or thigh (thinly sliced)

1 cup shiitake or oyster mushrooms (sliced)

1 cup cherry tomatoes (halved)

2 cups baby spinach or napa cabbage (roughly chopped)

Seasoning & Finish

3 tbs Fish sauce

3 tbs Fresh lime juice

1 cup coconut milk (light)

1 tsp palm sugar or brown sugar

1 cup cilantro leaves (chopped)

2 pcs Green onions (sliced)

Optional Garnishes

1 tsp fresh red chili slices

2 pcs extra lime wedges

Method

Broth & Aromatics

prepare aromatics

Smash the lemongrass stalks with the flat side of a knife and cut into 2-inch pieces. Slice galangal (or ginger) into thin coins. Peel and halve the shallot. Lightly crush the garlic cloves.

make broth

In a large pot, combine 6 cups broth and 1 cup water. Add the smashed lemongrass, sliced galangal, torn kaffir lime leaves, halved shallot, crushed garlic, and halved chilies. Bring to a gentle boil over high heat, then reduce to a simmer and cook uncovered for 12–15 minutes to infuse the flavors.

strain (optional)

If you prefer a clear broth, strain out the aromatics with a slotted spoon or fine-mesh sieve, returning the liquid to the pot. If you like more texture and flavor, leave them in.

Proteins & Vegetables

prepare chicken and vegetables

While the broth simmers, thinly slice the chicken across the grain. Clean and slice mushrooms, halve cherry tomatoes, and roughly chop spinach or cabbage. Slice green onions and set aside the white and green parts separately.

cook chicken

Once the broth has simmered and the aromatics infused, return the pot to a gentle simmer. Add the sliced chicken and the white parts of the green onions. Poach the chicken gently for 4–6 minutes, or until just cooked through.

add vegetables

Add sliced mushrooms and cherry tomatoes to the pot and simmer 2–3 minutes until mushrooms have softened and tomatoes begin to release juice. Stir in the chopped spinach or cabbage and cook 1–2 minutes until wilted.

Seasoning & Finish

finish soup

Reduce heat to low. Stir in 1 cup coconut milk, 3 tablespoons fish sauce, and 1 teaspoon palm or brown sugar. Taste and adjust seasoning: add more fish sauce for saltiness or lime juice for brightness.

balance flavors

Turn off the heat and stir in 3 tablespoons fresh lime juice and roughly half of the chopped cilantro. Adjust seasoning if needed — the soup should be a balance of salty (fish sauce), sour (lime), sweet (sugar), and spicy (chilies).

Serve & Garnish

Ladle the soup into bowls, making sure each bowl gets chicken, mushrooms, and tomatoes. Garnish with remaining cilantro, sliced green onion greens, extra red chili slices (if using), and lime wedges on the side. Serve immediately.