Thai Chicken Soup

Soups | Thai cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Spicy and aromatic first course

Ingredients

Lime - 1 piece
Chicken Broth - 4 cups
Shallot - 3 pieces
Curry - 1 teaspoon
Lemongrass - 1.8 oz
Ground Cumin - ½ teaspoon
Mild Chili Spice - 1 piece
Shimeji mushrooms - 3.5 oz
Fish Oil - 1 teaspoon
Salt - to taste
Carrot - ½ piece
Cilantro - 2.5 oz
Peanut Sprouts - ½ cup
Fresh Mint - 0.4 oz
Skin-On Chicken Breasts - 2 pieces

Step by Step guide

Step 1

Thinly slice the lemongrass. Peel and grate the ginger. Chop the shallot and sauté it over low heat. Dice the chili pepper after removing the seeds and stem. Clean the shiitake mushrooms (cut off the roots) and slice them. Cut the pre-cooked chicken breasts into strips.

Step 2

In a medium pot, bring the broth to a boil. Add 2 lime wedges, lemongrass, ginger, shallot, curry, cumin, chili, chicken, mushrooms, and fish sauce. Reduce the heat to medium and simmer for 10 minutes. Add the diced carrot, cilantro, and bean sprouts. Cook for another 5 minutes.

Step 3

Remove the lime; season with salt and drizzle with lime juice. Transfer the soup to large bowls. Garnish with cilantro, mint, and lime slices. Serve immediately.