Thai Chicken Soup Recipe

  • 4 cups chicken stock
  • 2 kaffir lime leaves
  • 1 3-inch piece lemongrass, thinly sliced
  • 1 3-inch piece fresh ginger, peeled and grated
  • 3 scallions, trimmed and julienned
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1 small fresh red Thai chile pepper, seed and ribs removed, and sliced crosswise
  • 1 cup shiitake mushrooms, stems removed and sliced
  • 1 tablespoon Thai fish sauce
  • Coarse salt
  • 1/2 cup thinly sliced carrots
  • 1 cup fresh cilantro leaves, plus more for garnish
  • 1/2 cup bean sprouts
  • 1/2 lime, juiced
  • Lime wedges for garnish
  • Mint leaves, for garnish
  • 2 cooked boneless skinless chicken breast halves, shredded
  1. In a medium saucepan, bring chicken stock to a boil. Add the lime leaves, lemongrass, ginger, scallions, curry powder, cumin, chiles, chicken, mushrooms, and fish sauce. Reduce heat to medium-low and simmer for 10 minutes. Stir in carrots, cilantro, and bean sprouts. Simmer for 5 minutes more.
  2. Remove lime leaves, and discard. Season with salt and lime juice. Ladle soup into shallow soup bowls. Garnish with cilantro, mint, and lime wedges; serve immediately.