Thai-inspired chicken soup is the refreshing, broth-forward bowl you can eat even on a summer day: lemongrass, ginger, kaffir lime leaves, and shallot simmered into a fragrant stock, then loaded with sliced chicken thighs, zucchini, shiitake, and Thai peppers. Fresh basil and lime go in off the heat for a finish that's bright and clean. The homemade broth is a powerhouse of collagen, gelatin, and easily digested minerals.
SERVES 8
This Thai take on chicken soup is so refreshing that you can even enjoy it on a summer day! The homemade broth is a powerhouse full of easily digested nutrients, such as calcium and magnesium. It is also rich in collagen, gelatin and amino acids.
INGREDIENTS
1 stalk lemongrass, trimmed, peeled and chopped
8 cups (1920 ml)/1.9 L Chicken Broth
1 large shallot, chopped (about
1 cup/236 ml)
3 cloves garlic, chopped
1 tsp/5 g sea salt
3 kaffir lime leaves
1 2 inch/5 cm piece of fresh ginger, peeled and chopped
3 tbsp/45 ml fish sauce
1 ½ lbs/680 g boneless, skinless chicken thighs, thinly sliced about 2 inch/5 cm long and ½ inch/1 cm wide
2 Thai peppers, chopped
1 red bell pepper, sliced
2 cups/360 g zucchini (2 medium or 1 large), chopped in circles, then halved
1 cup/65 g shitake mushroom, sliced, stems removed if tough
½ cup/15 g fresh basil, julienned
2 tbsp/30 ml fresh lime juice
COOKING INSTRUCTIONS
Cut the top off the lemongrass, remove the tough outer layers and cut into 4 pieces. Heat chicken broth, lemongrass, shallot, garlic, salt, kaffir lime leaves, ginger and 2 tbsp/30 ml fish sauce in a heavy stockpot over medium-low heat. Bring to a light simmer, cover and cook for 30 minutes. Strain broth through a mesh sieve, discard solids and return broth back to the stockpot. Add the chicken, Thai peppers, bell pepper and zucchini. Simmer for 15 minutes. Add the shitake mushrooms and simmer for another 10 minutes. Turn off the heat. Add the basil, lime juice and additional tablespoon of fish sauce. Adjust seasoning to taste.
Pro Tips
- Trim and bruise the lemongrass properly — remove the tough outer layers and cut the stalk into pieces so its citrus perfume steeps into the broth.
- Strain the broth after its 30-minute simmer and discard the solids; you get a clean, clear soup with all the flavor and none of the fibrous bits.
- Slice the chicken thighs thin (2 inches by half an inch) so they cook in 15 minutes and stay silky rather than turning to shreds.
- Add the mushrooms after the chicken so they don't go rubbery during the longer simmer.
- Basil, lime juice, and the last tablespoon of fish sauce go in only after the heat is off — cooking them kills the fresh flavors that define the soup.
Frequently Asked Questions
What can I use instead of kaffir lime leaves?
The zest of one lime added at the end approximates their floral citrus note. It's not identical, but the soup still tastes unmistakably Thai.
How spicy is this soup?
Two Thai peppers give a proper, warming heat. Use one pepper — or seed them — for a gentler soup that still keeps its character.
Can I make this ahead?
The broth can be made two days ahead and the soup reheated gently. Add the basil and lime fresh at serving time for the brightest flavor.
Is this soup paleo?
Yes — it's broth, chicken, vegetables, herbs, and fish sauce, with no noodles, dairy, or sugar. It's one of the cleanest bowls you can eat.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Cut the top off the lemongrass, remove the tough outer layers and cut into 4 pieces.
- Heat chicken broth, lemongrass, shallot, garlic, salt, kaffir lime leaves, ginger and 2 tbsp/30 ml fish sauce in a heavy stockpot over medium-low heat.
- Bring to a light simmer, cover and cook for 30 minutes.
- Strain broth through a mesh sieve, discard solids and return broth back to the stockpot.
- Add the chicken, Thai peppers, bell pepper and zucchini.
- Simmer for 15 minutes.
- Add the shitake mushrooms and simmer for another 10 minutes.
- Turn off the heat.
- Add the basil, lime juice and additional tablespoon of fish sauce.
- Adjust seasoning to taste.
