Thai Chicken Soup (ต้มข่าไก่)
This creamy and aromatic Thai chicken soup is a delightful fusion of Thai ingredients, hearty chicken, and mushrooms. The recipe is quick and easy to make, ready in just 35 minutes, and requires only one pot. It’s the perfect comfort food for when you want something delicious and hassle-free.
Ingredients
- Chicken: Choose boneless chicken leg and thigh meat for their rich flavor and tender texture, ideal for a hearty soup. If you prefer a lighter option, chicken breast is a suitable substitute, though slightly less juicy.
- Galangal: A key ingredient for adding a distinct, sharp, and citrusy flavor. If galangal is unavailable, ginger offers a good alternative with a more subtle, less intense flavor. Fresh galangal or ginger will give the best results.
- Lemongrass: This herb is crucial for its vibrant, citrusy notes that brighten the soup. Use fresh and firm stalks, cutting them into chunks and bruising them slightly with the side of a knife to release their essential oils and maximize their flavor.
- Kaffir Lime Leaves: These leaves add a unique citrus fragrance that is essential for achieving the authentic aroma of the soup. If you can’t find them, try using a bit of lime zest as a last resort, though the scent will be less pronounced.
- Coconut Cream: Provides the soup with its signature creamy texture. For a lighter version, substitute with coconut milk, which is thinner but still offers a creamy, smooth base.
- Bird’s Eye Chillies: These small but mighty chilies add significant heat. Adjust the quantity to match your spice preference, using fewer for a milder taste or more for extra heat.
- Oyster Mushrooms: Known for their subtle earthiness and delicate texture, these mushrooms enhance the soup’s body. If oyster mushrooms are unavailable, porcini mushrooms are an excellent alternative.
- Shallots: They contribute a mild, sweet flavor that complements the sharper tastes in the soup. If shallots are hard to find, small pearl onions or finely chopped regular onions can be used.
- Fish Sauce: A staple in Thai cooking, fish sauce deepens the umami flavors of the dish.
- Lime Juice: Adds essential acidity to balance the richness of the coconut cream. Always use fresh lime juice squeezed just before adding to the soup for the freshest, most vibrant flavor.
- Cilantro: Fresh cilantro sprinkled on top of the soup before serving adds a burst of herbal freshness and color.
Expert Tips
Adding Variety: This soup is wonderfully adaptable. You can add a rich mix of vegetables like zucchini and bell peppers, and even shrimp. If you would like a vegetarian twist, swap the chicken for tofu.
Adjusting the Spice: The spice level in this soup can be easily adjusted to suit your taste. For a milder flavor, leave the bird’s eye chilies whole as you cook; this imparts a subtle heat without overwhelming the broth. For those who enjoy a spicier dish, chop the chilies and include the seeds in the soup to intensify the heat.
Balancing the Heat: If you find that the soup has become too spicy, you can temper the heat by adding more coconut cream. The creaminess of the coconut helps to mellow out the intense spice.
Storage and Leftovers
Allow the Thai chicken soup to cool to room temperature then transfer the cooled soup into airtight containers and refrigerate. Properly stored, the soup will last for up to 3 days in the refrigerator.
To reheat the soup, warm it slowly over medium heat on the stove. Stir occasionally to ensure it heats evenly. Avoid boiling vigorously this can affect the texture of the chicken and may cause the coconut cream to separate. If the soup seems too thick after refrigeration, add a little water or additional coconut milk to thin it out to your desired consistency.
More Recipes You May Like:
- Thai Chicken Curry
- Thai Basil Chicken
- Thai Pork Larb Recipe
- Thai Curry Meal Prep
- Thai Chicken Skewers
Thai Chicken Soup
Ingredients
- 500 grams Boneless Chicken Leg and Thigh Meat cut into bite-sized chunks
- 10 g Galangal substitute with ginger if unavailable
- 2 stalks of Lemongrass cut into chunks
- 200 grams Oyster Mushrooms
- 500 ml Water
- 1 tsp Salt
- 400 ml Coconut Cream or coconut milk for a lighter version
- 50 grams Shallots or substitute with pearl onions or regular onion, peeled
- 1 tbsp Fish Sauce
- 1/2 tsp White Pepper
- 2 Thai Bird’s Eye Chillies sliced
- 6 Kaffir Lime Leaves torn in half
- 2 tsp Lime Juice
- A handful of Cilantro chopped
Instructions
- Place water in a large wok or saucepan over medium-high heat. Add the salt, lemongrass, galangal, and shallots. Bring to a boil.
- Once the broth is boiling, add the chicken chunks. Lower the heat to maintain a gentle simmer and cook for about 10 minutes, skimming off any froth that forms on the surface.
- Add the coconut cream, sliced bird's eye chillies, fish sauce, torn kaffir lime leaves, white pepper, and oyster mushrooms. Continue to simmer the soup gently for another 10 minutes, or until the mushrooms are tender and the chicken is fully cooked through.
- Remove the soup from heat. Stir in the lime juice and chopped cilantro. Adjust the seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and serve.
