Fragrant Thai Chicken Soup with Basil and Zesty Lime
This Fragrant Thai Chicken Soup with Basil and Zesty Lime is a nourishing bowl of comfort. It brings vibrant flavor and a sense of calm in every bite.
Ingredients
For the Soup:
- 2 tablespoons sesame oil
- 1 lb 450g boneless, skinless chicken thighs, thinly sliced
- 4 cups chicken broth
- 1 13.5 oz can coconut milk
- 1 stalk lemongrass smashed and chopped
- 3 cloves garlic minced
- 1- inch piece of fresh ginger peeled and grated
- 2 red Thai chilies sliced (optional, for heat)
- 1 tablespoon fish sauce
For Garnish and Finishing:
- Fresh Thai basil or sweet basil
- Juice of 1–2 limes to taste
- Lime wedges for serving
- Optional: Thinly sliced scallions or bean sprouts
Instructions
Sauté the Aromatics
- In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the garlic, ginger, and lemongrass. Sauté for about 1–2 minutes until fragrant.
Cook the Chicken
- Add the sliced chicken thighs to the pot. Sauté until just browned on the outside, about 3–4 minutes. It doesn't need to be fully cooked yet.
Add the Broth and Coconut Milk
- Pour in the chicken broth and coconut milk. Stir well to combine. Bring to a gentle boil, then reduce to a simmer.
Season the Soup
- Add the fish sauce and Thai chilies (if using). Let the soup simmer for 10–12 minutes, allowing the flavors to meld and the chicken to cook through.
Add Lime and Herbs
- Stir in the lime juice and fresh basil leaves just before serving. Taste and adjust with more lime juice or fish sauce as needed.
Serve Hot
- Ladle the soup into bowls and garnish with extra basil, lime wedges, and optional scallions or bean sprouts.
Notes
Use a Spoon to Peel Ginger: It’s quicker and minimizes waste.
Smash Lemongrass First: Helps release flavor.
Don’t Overboil the Coconut Milk: Keep it at a gentle simmer.
Basil Goes In Last: Preserves its aroma and flavor.