There is so much to like about Thai flavors. This soup leverages them all. It’s an easy brothy soup that is two parts, the marinade for the chicken, and then the broth. I marinaded the chicken in bite size pieces, although the recipe does not call for that. You use boneless skinless thighs that you lay on a bed of jasmine rice when you serve. This is a broth heavy soup where the broth does most of the work. It’s so delicious and so moreish and so easy. Definitely one of the contenders for “The best version chicken soup”. It’s pretty easy to make, you just need the right ingredients. The other thing about Thai food is that its HOT and makes your hair sweat! You can ramp up the heat with that Thai chili sauce and add an extra serrano pepper or two. But the sweetness and tanginess of the coconut broth with lemongrass and a touch of lemon juice to finish it is so moreish. I used a little fish sauce and a touch of rice wine vinegar to ramp up the umami. After you marinade the chicken, you sear it in a pan, make sure the sauce caramelizes, then set it aside for serving.
For the chicken marinade:
- Boneless chicken thighs
- Crushed pepper
- Grated garlic
- Grated ginger
- Grated lemon grass roots
- Chilli oil
- Soy sauce
- Red chilli sauce
- Lemon juice
- Honey
- Oyster sauce
- Red chilli flakes
- Olive oil
For the broth
- Olive oil
- Onion petals
- Thinly sliced ginger,
- Green chillies
- Spring onion whites
- Kafir lime leaves
- Lemon grass roots, crushed
- Lemon grass greens, roughly chopped
- Water
- Coconut milk
- Salt
- Lemon juice
To serve:
- Jasmine rice
- Spring onion greens
You put a pile of rice in the bowl, top it with the chicken, if you do not marinade in bite size pieces, then cut into bite size pieces. Top with the broth and the green onions, add chili sauce and a little lime juice, sit back and enjoy!
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