Thai chicken soup

Thai Chicken soup: Delicious soup makes your home

Thai Chicken soup is almost favorite for all generation. Although Thai chicken soup is originated from Thai cuisine but you makes it easily in your kitchen.

Here’s some recipe of Thai chicken soup.

1. Clear Thai Chicken Soup


Boneless chicken     1 pao (sliced)
Chicken stock    4 cups
Salt    1 teaspoon
2-3 Green chillies
Rice 2 tablespoons (fully boiled, strained and put in fridge to make crispy)
Vinegar     1 tablespoon
Chinese salt    1/2 teaspoon
Lemon juice  from 1 lemon
Sugar       1 tabspoon
2-3 Dry red chillies
Black pepper     1/4 teaspoon or to taste
Curry leaves- a few (optional)
Cornflour      2 tablespoons
Ginger         1 tsp chopped or a small piece.

You can add additional Sliced vegetables like carrots, cabbage or peas (optional)


Take 1 tablespoon vegetable oil in a pan. Add curry leaves, whole red chillies, ginger and chicken slices to it & cook till the the chicken changes colour.

Add the chicken stock, green chillies, Chinese salt, sugar, vegetables (if using), black pepper & salt to taste. Let these things boil.

After 5 minutes, add rice and thicken the soup with corn flour.
Add lemon juice & vinegar in the end. Take out the ginger & curry leaves before serving.

There are 3 ways to make and serve the soup:
1- Strain everything and serve the soup clear or just with chicken.
2- Serve as it is
3- Usually we don’t get Thai soup with vegetables in many restaurants, that’s the reason made it optional. Use veggies if you like or just skip them.

2.Chicken Thai Soup


4-5 cups chicken stock
1 tablespoon of  oil
Chicken cut into  sliced 1/2 cup
Peeled shrimp  1/2 cup
2 egg yolks
3-4 tabspoon chili sauce

2 tabspoon tomato sauce
1 tabspoon soy sauce
7-8 Green chili slice
Cornflower 2 tablespoons
Testing salt 1 teaspoon
Lemon juice 1 teaspoon
4-5  lemon grass / thyle grass
Sugar 1 teaspoon
Salt to taste

Boil the chicken bone with  10-12 cups of water and a little amount of water.If it will be half of the water  the chicken stock will be made. Then scratched it and put on the chicken stock stove. Mix the chicken stock with meat, shrimp fish, lemon / Thai grass, soy sauce, chili sauce, tomato sauce, salt, sugar and testing salts and mix well.

Beat the egg yolk in a bowl well and stir well with the stock in the stove so that it mixes perfectly. Keep the stock cook on low flame until the meat and shrimp are boiled. After boiled, give half an cup of water of cornflower mixture by mixing it with the stock. Mix cornflower fast and frequently stirred. Neither the Cornflowers stripe will be held.

Take 2-3 minutes to thicken and give a little lemon juice and a little chili pepper. Now the taste of salt and then take down the oven.

Serve hot.

3.Thai chicken soup


Ginger chopped  1 tabspoon
8 cups of water
2 tabspoons of lemon juice

3-4 Green chili chopped
1 tabspoon of coriander leaves chopped
Mushroom chopped   1/2 cup
Thai leaves  8-10
Chicken (cut into cube )  1/2 Cup
Shrimp fish   1/2 cup
2   Egg
Cornflowers   3 tabspoons
1 cup of chicken stock
Red Chili Sauce 2 teaspoons
3 tablespoons of butter or soybean oil
Salt to taste
Sugar 1/2 teaspoon


Boiled the water with ginger chopped. Then scratched the water.

Now heat the butter or  oil in another pan and let the mushroom fried for several minutes. Then add water.

Mix 1 teaspoon of cornflower with shrimp and keep it for 10 minutes.

When the water will be blooms then add the cornflower paste.

Now add chicken cubes, shrimp and lemon juice and green chili chopped.Give the chicken stock. Add egg yolks and  well mixed with the soup and mix quickly.

When the dough is densely removed from the oven. Finally, serve  hot  with coriander leaves chopped and Thai leaves.


4. Thai Chicken Soup -2


Vegetable oil  2 tabspoon
1 bunch scallions( whites and pale-greens thinly sliced)

4 garlic clsliced

Ginger ( peeled and  finely chopped)   1 inch
1 Carrot (peeled and shredded)
1 Olive ( with seeds, thinly sliced)

Mushrooms  (stemmed) 1/4 cup

Chicken breasts (skinless and boneless)  1 pound
1 quart low-sodium chicken broth
Coconut milk  1 ounce
1 tablespoon (or more) fish sauce
Kosher salt
Sugar snap peas 2 cup (thinly sliced)
1 teaspoon lime zest (divided)
Fresh tender herbs (such as cilantro or basil)
Lime wedges (for serving)


Heat oil in a large  pot over medium-high heat.

Then Cook scallions, garlic, and ginger, stirring frequently until softened. Now add carrot, olive and mushrooms and cook until softened.

Add chicken, broth, coconut milk, and fish sauce.

Bring to a boil, reduce heat and cook until chicken is cooked through. Transfer chicken to a plate and let cool slightly.

Add fish sauce to soup and season with salt and if needed then add  more fish sauce.  Shred chicken into large chunks and return to pot along with sugar snap peas.

Stir in lime zest. Top with fresh herbs and serve with lime wedges alongside.

Reference: bonappetit

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