Thai Chicken Soup

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There is not much to say about this soup, except that it ticks every possible yum box. The bonus is that it is easy and quick too! Thai is one of my favourite culinary tastes. The soup has that salty, sour, sweet, hot and lemongrass Thai flavor that is perfectly balanced and surprisingly subtle. The chicken stock and chicken strips lends a light meaty flavor to the broth. While the vegetables and coriander add a crunch. Just one whiff and you are instantly transported to Thailand. My kids and husband love this soup and it makes a perfect winter food companion. Honestly, this soup only takes 10 minutes to cook and 8 minutes to prepare, so this is the ultimate food on the run. The soup is impressive and I promise you, it won’t disappoint! Try this wickedly, zingy, tasty Thai soup that will no doubt become your staple winter classic.

Serves 4

Ingredients –

  • 11/2 litres chicken stock (I used the Ina Parman’s powdered chicken stock) although any stock will do
  • 4cm piece of ginger peeled and grated. (Use a micro plane if you have one)
  • 1 bunch of spring onion, finely sliced diagonally
  • 2 cloves of garlic, crushed
  • 2 sticks of lemongrass bruised
  • 4 boneless chicken breasts, finely sliced into strips
  • 4 small heads of bok choy – washed
  • 1 grated carrot
  • 16 cherry tomatoes cut in half
  • 16 button mushrooms – sliced
  • 3 Tbsp. fish sauce
  • 2 Tbsp. light or thin soy sauce
  • 2 Tbsp. rice wine or mirin
  • 60g coconut milk
  • 4 kaffir lime leaves – torn up
  • 1 red chilli chopped – optional
  • 2 Tbsp. lime juice (I used bottled as fresh ones are out of season)
  • 1/2 Tsp. white sugar
  • 80g bean sprouts
  • 2 large handfuls of chopped coriander

Method –

  • IMG_2287
  • Place the stock in a large saucepan and bring to the boil. Add the ginger, spring onions, garlic and lemon grass and simmer for 2 minutes.


  • Add the chicken to the stock as well as the bok choy, cherry tomato, mushrooms and carrots and stir in the fish sauce, soy sauce, rice wine or mirin, sugar, coconut milk, lime leaves, chilli and lime juice. Return to the boil and then reduce heat and simmer gently for 5-7 minutes, or until chicken is cooked.


  • Stir in the beansprouts and ladle into warmed bowls. Sprinkle in the coriander. Serve immediately.
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