Ingredients for My Thai Chicken Soup
- 4 cups chicken stock
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- Juice and zest of 1 lime
- Juice and zest of 1 lemon
- 1 boneless, skinless chicken breast, diced and cooked
- 1 cup sliced portabella mushrooms
- 1 tablespoon Thai fish sauce
- 1 cup chopped cherry tomatoes
- 2 birds eye chiles, chopped
- 4 cups baby spinach
- 1/4 cup shredded fresh basil
- 1 lime, cut into wedges
- 1/4 cup chopped fresh coriander
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How to Make My Thai Chicken Soup
- Place 4 cups of chicken broth in a medium saucepan.
- Add the minced ginger, garlic, chopped coriander, lime zest and juice. Bring to a boil over medium heat.
- Add the diced cooked chicken, sliced mushrooms, and fish sauce.
- Reduce heat to low and simmer uncovered for 10 minutes.
- Taste and adjust seasoning with more fish sauce or lime juice as needed.
- Add the chopped tomatoes and chilies. Cook for 5 more minutes.
- Stir in the baby spinach and cook for 1 minute, or until wilted.
- Discard the ginger.
- Serve the soup hot, topped with shredded basil.
- Garnish with fresh lime wedges for an extra zing.
- Enjoy your delicious and healthy Thai Chicken Soup!
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
30g
Fat
4g
Carbs
6g