Ready in just 30 minutes, this Spicy Thai Chicken Soup is your go-to for a quick, flavorful meal. Blending the savory depth of chicken stock with the bright notes of cilantro and lime, this recipe incorporates a spicy blend of chili-garlic sauce and fish sauce, alongside tender chicken and fresh vegetables. Perfect for those chilly days when you crave a soup that’s both comforting and brimming with the vibrant tastes of Thailand.
How to Make Spicy Thai Chicken Soup
Step #1: Bring the chicken stock and 2 cups of water to a boil in a large pot over high heat. Step #2: Give the lemongrass stalk a good whack with a mallet to open it up, and add it to the pot along with the garlic, ginger, and scallions (white and light green parts only; reserve the dark parts for garnish). Step #3: When the broth comes to a boil, add the tomato, mushroom, and chicken to the pot. Stir in the fish sauce and chili-garlic sauce. Step #4: Allow the soup to come to a boil again, then turn off the heat and let it rest for 5 minutes. Taste and add additional fish sauce until it is sufficiently salty. To reheat, thaw overnight in the fridge if frozen, then warm it in a saucepan over medium heat until heated through. Avoid boiling to preserve the flavors and textures. Microwaving in short bursts, stirring in between, is also effective for quick reheating.
