Thai Chicken Soup

Thai Chicken Soup

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1/4 cup scallions whites and pale-greens thinly sliced, dark greens sliced 1-inch thick
  • 4 each garlic cloves finely chopped
  • 1 1-inch piece ginger peeled, finely chopped
  • 1 large carrot peeled, shredded (use cheese grater)
  • 1 each jalapeño with seeds, thinly sliced (or seeded if you prefer less heat)
  • 1 cup shiitake mushrooms stemmed, quartered
  • 1 pound chicken breasts skinless, boneless chicken breasts or thighs
  • 1 quart chicken stock use already made chx stock on cart
  • 2 teaspoons chicken base
  • 14 fl. ounces coconut milk
  • 1 tablespoon fish sauce or more, such as nam pla or nuoc nam
  • as needed kosher salt
  • 1 teaspoon lime zest divided
  • Fresh tender herbs such as cilantro or basil
  • as needed Lime wedges for serving

Method
 

  1. Heat the oil in a large, heavy pot over medium-high heat. Cook the scallions, garlic and ginger, stirring, until softened, about 4 minutes. Add the carrot, jalapeño and mushrooms and cook for about 3 minutes. Add the chicken, stock, chicken base and coconut milk. Bring to a simmer and cook until the chicken reaches 165°F (74°C), about 15 to 20 minutes depending on thickness. Transfer the chicken to a clean plate and let cool slightly.
  2. Stir the fish sauce into the soup. Shred the chicken and return it to the soup. Stir in the lime zest, taste, and adjust with salt or additional fish sauce if needed. Top with the fresh herbs and serve with lime wedges.