Homemade Thai Chicken Soup

Wonderful homemade chicken soup Thai-style
D.Schmidt for About.com
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: serves 2 to 4
Nutritional Guidelines (per serving)
952 Calories
51g Fat
43g Carbs
84g Protein
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Nutrition Facts
Servings: serves 2 to 4
Amount per serving
Calories 952
% Daily Value*
Total Fat 51g 65%
Saturated Fat 23g 114%
Cholesterol 209mg 70%
Sodium 2146mg 93%
Total Carbohydrate 43g 16%
Dietary Fiber 10g 36%
Protein 84g
Calcium 255mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There's nothing quite so soothing as mom's chicken soup when you are sick, but this Thai version is a wonderful remedy if you're fighting a cold or flu, or are just in the mood for something comforting. This soup will always give you the boost you need. What makes it different than regular chicken soup is its special concoction of chicken simmered with garlic, ginger, lime juice, and fresh herbs, plus a swirl of coconut milk for added richness (without the fat or calories of cream). If you love chicken soup, be sure to give this one a try. It may just become your go-to soup recipe of the season.

Tip: For chicken noodle soup, it's best to boil the noodles separately, drain, and then add as much as you want to each bowl. This method keeps the noodle starch from thickening the soup and changing its flavor. Also, the noodles won't soak up all the soup or get soggy in the leftovers.


  • 2 chicken breasts (boneless or 3 to 4 thighs, sliced thinly or chopped into bite-size pieces)
  • 6 cups chicken stock
  • 3 to 4 garlic cloves
  • 2 to 3 lime leaves (fresh or frozen, or 2 to 3 bay leaves)
  • 1 piece ginger (large thumb-sized sliced into matchstick-like slivers)
  • 1/8 to 1/4 teaspoon chili flakes (dried)
  • 2 to 3 cups mushrooms (sliced)
  • 2 to 3 cups broccoli florets
  • 1 bell pepper (red small sliced)
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice (fresh-squeezed)
  • Optional: 1 teaspoon sugar (brown, to taste)
  • 1 cup coconut milk
  • 1 handful fresh coriander (or cilantro)
  • Optional: ​ chili oil ​(to taste)
  • Optional: bean sprouts (fresh)

Steps to Make It

  1. Set stock in a large soup pot over high heat. As you bring the stock to a boil, add prepared chicken, garlic, lime leaves/bay leaves, and chili flakes. Once boiling, reduce to medium-low. Simmer 10 minutes.

  2. Add the vegetables and simmer another 6 to 7 minutes or until broccoli and red pepper is cooked but still retain firmness and color.

  3. Add the fish sauce, soy sauce, and lime juice. Stir well.

  4. Reduce heat to low and add the coconut milk, stirring until dissolved. Now taste-test the soup, and add sugar if desired. Add a splash more fish sauce if you prefer more flavor or saltiness. Add more lime juice if too salty or too sweet for your taste.

  5. If you prefer it spicier, add a good dollop of chili oil (this will give the soup a reddish tinge, as in the photo). Then sprinkle over some fresh coriander. Fresh bean sprouts can also be served at the table, each person adding their own.