Name: Thai Chicken Soup
Cook time: 25 min
Yield: 6 Person(s)
Cuisine: Thai
Ingredients: 2, tablespoon(s) ,vegetable oil; 1, ,bunch scallions, whites and pale-greens thinly sliced, dark greens sliced 1-inch thick; 4, ,garlic cloves; 1, ,inch piece ginger, peeled, finely chopped; 1, ,large carrot, peeled, shredded; 1, ,jalapeño, with seeds, thinly sliced (or seeded if you prefer less heat); 1, cup(s) ,quartered stemmed shiitake mushrooms; 1, pound(s) ,skinless, boneless chicken breasts or thighs; 1, liter(s) ,low-sodium chicken broth; 14, floz ,can coconut milk; 1, tablespoon(s) ,(or more) fish sauce; 1, pinch(es) ,Kosher salt; 1, cup(s) ,sugar snap peas, chopped; 1, teaspoon(s) ,lime zest, divided; , ,Fresh tender herbs (such as cilantro or basil); , ,Lime wedges (for serving)

By Niall Sheehan

(1 Reviews)

Fairly difficult

Thai Chicken Soup

Loosely based on the Thai soup Tom Kha Gai, this version comes together in under an hour with easy to find ingredients.

From Bon

Prep

30m

Cook

25m

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Category:	Main Dish Poultry Soup
Cuisine Type	Thai

Ingredients

For 6 Person(s)

Recipe

2 tablespoon(s) vegetable oil
1 bunch scallions, whites and pale-greens thinly sliced, dark greens sliced 1-inch thick
4 garlic cloves
1 inch piece ginger, peeled, finely chopped
1 large carrot, peeled, shredded
1 jalapeño, with seeds, thinly sliced (or seeded if you prefer less heat)
1 cup(s) quartered stemmed shiitake mushrooms
1 pound(s) skinless, boneless chicken breasts or thighs
1 liter(s) low-sodium chicken broth
14 floz can coconut milk
1 tablespoon(s) (or more) fish sauce
1 pinch(es) Kosher salt
1 cup(s) sugar snap peas, chopped
1 teaspoon(s) lime zest, divided
Fresh tender herbs (such as cilantro or basil)
Lime wedges (for serving)

Thai Chicken Soup Directions

Heat oil in a large heavy pot over medium-high heat.
Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes.
Add carrot, jalapeño, and mushrooms and cook until softened, about 3 minutes.
Add chicken, broth, coconut milk, and fish sauce. Bring to a boil, reduce heat, and cook until chicken is cooked through, 15–20 minutes.
Transfer chicken to a plate and let cool slightly.
Add fish sauce to soup and season with salt and more fish sauce, if desired.
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.