Here’s a delicious and authentic Thai Chicken Soup with Basil and Lime recipe, inspired by classic Tom Yum Gai flavors but with a gentle, aromatic twist:
🌿 Thai Chicken Soup with Basil and Lime
🥣 Ingredients:
Serves 4
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1 tbsp oil (vegetable or coconut oil)
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2 garlic cloves, minced
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1 small onion, thinly sliced
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1-inch piece of galangal or ginger, sliced
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2 stalks lemongrass, trimmed and smashed
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4 cups chicken broth
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1 can (13.5 oz) coconut milk (optional for a creamy version)
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2 chicken breasts, thinly sliced or shredded
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4–6 kaffir lime leaves, torn (optional but recommended)
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1–2 Thai red chilies, sliced (optional for heat)
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1 tbsp fish sauce (or more, to taste)
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1 tsp sugar
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Juice of 1–2 limes (to taste)
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1 cup fresh Thai basil leaves (or sweet basil)
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1/2 cup mushrooms, sliced (optional)
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Salt, to taste
🍽 Garnish:
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Extra fresh basil leaves
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Lime wedges
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Chopped cilantro or green onions (optional)
🔪 Instructions:
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Sauté aromatics:
Heat oil in a soup pot over medium heat. Add garlic, onion, and galangal (or ginger). Sauté for 2–3 minutes until fragrant. -
Add broth & herbs:
Add the chicken broth, lemongrass stalks, kaffir lime leaves, and optional chilies. Bring to a gentle boil and simmer for 10 minutes to infuse flavors. -
Cook chicken:
Add the sliced chicken and mushrooms (if using). Simmer until chicken is just cooked through (about 5–7 minutes). -
Season:
Add fish sauce, sugar, and lime juice. Taste and adjust with more fish sauce or lime as needed. -
Add basil:
Turn off the heat and stir in the fresh basil leaves. Let them wilt in the hot soup. -
Serve:
Ladle into bowls and garnish with more basil, lime wedges, and herbs if desired.
✅ Tips:
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Galangal and kaffir lime leaves are key to authentic Thai flavor. Find them at Asian markets or use ginger and lime zest as substitutes.
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Add rice noodles or jasmine rice for a heartier meal.
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Make it vegetarian: Use vegetable broth, tofu, and soy sauce instead of chicken and fish sauce.