Asian•comfort

Thai Chicken Soup

Make this easy gluten-free Thai chicken soup with simple ingredients for a protein-rich, nutrient-filled comfort food full of nutrients and flavor!

Ingredients

Quantities are shown as originally provided.

6 cups chicken or vegetable broth
1 lemongrass stick, chopped
1 Tablespoon fish sauce + 1 Tablespoon tamari (vegan option in notes)
1 Tablespoon chili sauce and/or 1 Thai pepper, thinly sliced (for less heat, omit one or the other)
1 inch (6 cm) piece ginger root, sliced
2 Thai lime leaves or 1 teaspoon lime zest + 1/2 teaspoon lemon zest
1 teaspoon raw sugar
1 Tablespoon cilantro stems, diced (keep the cilantro leaves for garnishing)
1 lb boneless, skinless chicken breast (optional)
2 Tablespoons lime juice
3 scallions, sliced in 1/2-inch pieces
Optional – 3 ounces rice noodles, cooked and rinsed or zucchini noodles
Chili oil for drizzling (optional)
Cilantro leaves
Sliced Thai pepper

1
Place broth ingredients in a large pot or stock pot. Bring to a boil then simmer for 15 minutes. Strain and remove the herbs, ginger, pepper, and zest.
2
Transfer strained herbs/ginger, zest to another large pot to poach the chicken. Meanwhile, keep the broth on low heat while cooking the chicken.
3
To poach the chicken, pour in enough water or broth to cover chicken about half way. Add a splash of oil too.
4
Bring to a quick boil, then reduce to medium-low heat and simmer uncovered for 10 minutes.
5
Turn off the heat, cover and allow to rest for 15 minutes. While the chicken is resting, prepare the (optional) rice noodles according to the package instructions.
6
Slice or shred cooked chicken. Add the chicken into the broth pot with lime juice and onion. Simmer uncovered for 5-10 minutes, or until ready to serve. If using rice noodles, stir into the pot.
7
Serve with fresh cilantro, a drizzle of chili oil, and thin slices of Thai chili pepper.
8
Store soup in the fridge in an airtight container for up to 3 days.