Hi friends, it’s me! How was your weekend? I know it’s been a while since I’ve given you a new recipe, but there are so many older recipes on Ambitious Kitchen that never got the love they deserve.
Since we’re heading into March fairly soon, I decided that this Asian chicken soup recipe needed to get on the blog ASAP. We can only do soup season for so much longer, so be prepared to put this on your menu for the week.
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Inspired by my love of Pho
This recipe was inspired by my love for pho. Tony and I love to order it from Coco Vietnamese about once a week. The broth is incredible and it’s full of fresh flavors, rice noodles and a taste that’s heaven-sent.
Of course, this Asian-inspired chicken soup recipe isn’t exactly the same. I added fresh ginger, lemongrass and garlic to create a healing and nourishing soup packed with immune boosting ingredients. There’s even an option to add rice noodles in the last 5 minutes of cooking for a slurp-worthy meal that’s truly DELISH.
Asian chicken soup ingredients
This Asian chicken soup is full of healthy, nourishing ingredients that bring incredible flavor to the broth. There are also plenty of fresh herbs for an immune-boosting broth that everyone will truly love. Here’s what you need:
- Sesame oil: I love the flavor of sesame oil and what it brings to this dish. It’s subtle but worth investing in. Plus sesame oil is great for when you’re cooking at high temperatures. Just be sure to store it in the fridge after using it. If you don’t have sesame oil, feel free to use olive oil.
- Chicken thighs: I like to use organic boneless skinless chicken thighs in this recipe because they’re much more flavorful and moist than chicken breasts. However, chicken breasts will also work.
- Garlic + ginger + lemongrass: I call these the nourishing trio. Garlic has anti-inflammatory properties, ginger is wonderful for digestion, and lemongrass includes incredible flavonoids. All of them together just makes the dish incredibly tasty.
- Chicken broth: feel free to use chicken broth or bone broth in this recipe.
- Soy sauce: I like to use a gluten free low sodium soy sauce (yes, some soy sauce has gluten!) You can also use tamari or coconut aminos.
- Fish sauce: this ingredient adds an incredible umami, earthy and savory flavor to the soup. Try not to skip it.
- Thai chili paste: absolutely love this stuff. It’s great for adding to curry, soups and marinades.
- Veggies: we’re loading up this soap with carrots, green onion and bok choy. To be honest, I haven’t cooked with bok choy much until now, but it’s my favorite because of how nutritious and crunchy it is. In a way, it reminds me of celery. We’re using the entire stalk, including the leaves. Just chop them up!
- Fresh herbs: this recipe calls for fresh cilantro, mint, and Thai basil. If you’re unable to find Thai basil, regular basil will work, or you can simply leave it off.
Toppings for Asian-inspired chicken soup
This soup was made for toppings so feel free to get crazy; it’s truly what makes this Asian-inspired soup so flavorful. For toppings, I suggest fresh lime, Thai chile or jalapeño, and green onion. Feel free to add some hot sauce like sriracha, too, if you like a little heat!
Looking to add noodles?
Feel free to add rice, ramen, or udon noodles when you add the bok choy back into your pot! Just be sure to double-check the cooking time on the back of your noodle package so that you don’t overcook the noodles.
Can I make it vegetarian?
Sure! Simply omit the chicken and add cubed tofu instead. You can also make it vegan by omitting the fish sauce.
Storing & freezing tips
- In the fridge. This healthy Asian chicken soup can be stored in an airtight container in the refrigerator for about 3-4 days. Simply reheat in the microwave or on the stovetop.
- To freeze. Allow the Asian chicken soup to cool completely before placing it into airtight, freezer-friendly bags or containers. If you’re adding noodles to the soup, I recommend freezing this soup without the noodles. Place in the freezer for up to 3 months. To reheat, simply allow the soup to thaw in the refrigerator before re-heating on the stovetop or in the microwave. If you’re adding noodles, cook them separately and add them to your reheated soup when you’re ready to serve.
A playlist to listen to while you cook
In case you’re in the mood to listen to music while you cook, check out my new playlist called ‘banana almond butter toast’. It’s three hours long, so you might as well bake some of these tahini cookies too.
More nourishing recipes you might like
- Healing Lemongrass Thai Green Chickpea Curry
- Golden Coconut Chicken Lentil Soup
- Nourishing Yellow Chickpea Pumpkin Curry
- The Best Chicken Soup You’ll Ever Eat
I hope you get a chance to make this flavorful Asian-inspired chicken soup soon! It’s truly delicious and SO easy. If you make it, please leave a comment and rate the recipe below. xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Nourishing Asian-Inspired Chicken Soup
Ingredients
- 1 ½ tablespoons toasted or dark sesame oil, divided
- 1 pound boneless skinless chicken thighs
- Freshly ground salt and pepper
- 6 cloves garlic, minced
- 2 bunches of green onions, white and green parts divided
- 1 large carrot, sliced
- 1 tablespoon freshly minced or grated ginger
- 6 cups low sodium chicken broth
- 1 tablespoon thai chili paste (or ½ tablespoon sriracha works too)
- ¼ cup gluten free low sodium soy sauce or coconut aminos
- 2 stalks lemongrass, trimmed and outer layers discarded, halved lengthwise
- 6 bok choy ribs with leaves, coarsely chopped
- 2-3 teaspoons fish sauce
- For serving:
- ½ cup fresh chopped cilantro
- ¼ cup mint leaves, torn
- ½ cup torn Thai bail (regular basil will also work)
- Green onion (just the green part of the onion)
- 1 thai chile, to garnish (can also sub jalapeno)
- Sesame seeds (white or black), for garnish
- Lime wedges, for garnishing
- Optional for serving:
- 8 ounces rice noodles
Instructions
- Add 1 tablespoon sesame oil to a large dutch oven or large pot and place over medium high heat. Add in chicken thighs and generously season with salt and pepper. Brown chicken on both sides. You don’t need to cook the chicken all the way, just get it nice and golden brown for flavor purposes. Transfer chicken to plate and set aside.
- In the same pot, add the remaining ½ tablespoon sesame oil. Immediately add in minced garlic, white part only of the green onions, sliced carrot and ginger. Saute for 3-5 minutes, the slowly add in the chicken broth, thai chili paste and soy sauce. Add the chicken thighs back to the pot and place two lemongrass stalks in. Bring to a boil, then reduce heat and simmer for 25 minutes.
- After 25 minutes, use a slotted spoon to remove chicken from the pot and transfer to a cutting board. Use two forks to shred chicken. Before adding chicken back to the pot, remove the lemongrass stalks and discard. If you'd like to add rice noodles, now is the time to do so. Add them to the pot along with the bok choy and fish sauce and simmer for 5-7 more minutes.
- Pour into bowls, then garnish with a few cilantro, mint, thai green basil, green scallions, thai chile, sesame seeds and a fresh squeeze of lime.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
WOW! such a different recipe! Will have to try!
I hope you do!! Something new and fun 🙂 Enjoy!
Wow! This looks amazing!!! I am making this tonight.
Hope you love it!!
This sounds so good! I don’t use Fish Sauce much so don’t really want to buy a whole bottle. Can you leave it out or substitute with something else? Thank you!
Can you substitute the Fish sauce with something else? Thank you!
You can simply leave it out and add more soy sauce if necessary!
Made this today! It is beyond delicious. I can’t believe how good it tastes!!!
So happy to hear that!!
Just recently started following you on Instagram and so happy I did – such a great recipe. Obsessed with soups and this was one of my favorites I’ve made in recent memory!
Amazing! So happy to hear that.
YES!!! LOVE LOVE LOVE LOVE LOVE 🙂 Thanks!!
Enjoy!!
I’m going to be honest, I am not a huge soup fan. But this sounds so dang delicious!!
Add some noodles to this one and it will be more like a delicious ramen!! 🙂
Love your recipes ! This one was amazing . So delicious! Even without all the ingredients.
So happy you liked it! This one’s great for customizing 🙂
Hey Monique! Thank you for the recipe!! I made it after a week of over-indulging on vacation and my boyfriend said it was one of the best things I’ve ever made for him 🙂
Hey Sam! So happy to hear that 🙂 It’s a great way to get those veggies in!
This soup is SO easy to put together and really balanced and delicious. The fresh herbs, green onions, sliced jalepeno and lime is essential to take an already tasty base to another level of deliciousness. I added mushrooms to this as well, did chicken breast instead of thighs and threw in dried noodles in towards the end. It’s a super flexible recipe and this will be on a regular rotation for me!
Yes!! All of the flavors in here are so wonderful together. Glad you enjoyed!
Yummy! We made this tonight and it was delicious. Checking out your other recipes for the rest of the week!
Amazing! Glad you enjoyed and I hope you find some more recipes here you love 🙂
Made this last night and it was so satisfying and flavorful! I added in some mushrooms and rice noodles like you suggested to make it a little heartier too. Thank you so much for sharing, I’ll definitely check for other quick soups and Asian inspired meals on your site.
So happy to hear that, Larissa! Love the addition of noodles & mushrooms. I hope you find some more recipes here you love!
omg i need this n o w !
So good!!
LITERALLY AMAZING!! The flavors of this soup are wonderful. I added rice noodles to mine and it was a nice addition. Highly recommend this soup as it is comforting, healthy, and delicious!!
So happy you enjoyed!!
I am going to make this “Nourishing Asian Chicken Soup” for my husband’s birthday dinner tonight. This looks amazing and I cannot wait to taste it! I’m wondering if making this same recipe in a Crockpot or Instant Pot would turn out to be just as yummy.
I’m inspired by the, “Be Who You Are, Not Who They Want You To Be” picture and am going to join your weekly emails to stay inspired.
Hi Michelle! Amazing – I hope he loves this soup! And so happy to hear that you’re finding inspiration here 🙂 Enjoy!
This is soooo good! But I realized I never added the chili paste called for in the ingredients! Am I missing it somewhere in the steps? I’ll make this again and would love to add it, just not sure when 🙂
Thanks for the catch! Updated 🙂 you’ll just add it with the chicken broth and soy sauce. Glad you enjoyed!
This soup is SO flavorful. I served it over rice noodles, and my boyfriend called the meal an “all-timer. We decided we would be happy if we were served this at any fancy Asian restaurant. Thanks for the recipe! I’ll be making it again for sure!
Delicious! So happy to hear that!
Hi!! I have made several of your recipes this year and I’m a huge fan!!
This one I felt was on the bitter side a bit– I think I would suggest something sweet to balance out the bok choy that was fennel-y flavored. That would be my only suggestion! So some sugar or maple syrupy, or orange-y?
We had this the day after thanksgiving to serve some friends at our home because I wanted something totally different from turkey.
Thanks! <3 <3
Hi! So glad you’re finding recipes here that you love. Feel free to add whatever you’d like for it to fit your taste preferences. Traditionally, asian style soups do not contain additional sugar, but rather focus on the flavorful ingredients. I think maybe adding more ginger might be helpful if you’re looking for a sweet note. 🙂
Did you happen to use toasted sesame oil instead of regular sesame oil? If so, that may explain the bitterness. I’ve read that using it (toasted sesame oil) for frying/ pan searing can result in bitterness since the seed was roasted prior to pressing. Perhaps worth trying again with regular sesame oil or just using toasted as a condiment?
Great hangover food! Delicious, it reminds me of my favourite Duck Noodle soup from a Thai restaurant in Shanghai. Thank you so much.
Yum absolutely! A healthy choice for hangover food 😉
Hi! Hopefully I didn’t show up too late to the party. I would love to make this, am wondering if it can be made in the Instapot – if it’s not a hassle could you provide directions for that? I think someone above asked as well. Thank you!!
Hi Ariel! Never too late 🙂 I actually don’t cook with an Instant Pot, so I’m not 100% sure what the directions would be. Let me know if you do try it!
I’m a new convert to pho, but haven’t tried making it at home. This looks pretty easy!
So delicious! You’ll love this recipe – let me know if you try it 🙂
I’ve been under the weather the past few days and after having this soup today I believe I’m miraculously healed. This soup is everything you want: brothy, hearty, and packed with vegetables. Bonus, the spice clears out the sinuses!
I didn’t have the energy to make it to the store that carries real lemongrass, so I omitted it, but I’m excited to try it next time. Also only had 4 oz of my brown rice noodles and that was still plenty.
Thanks!
I’m so happy you found this recipe! It’s deliciously nourishing and great for when you’re feeling sick. Still amazing without the lemongrass 🙂 hope you’re feeling better!
This soup was fantastic! Tasted so much like pho but even better because the broth was so flavorful!! Will definitely make again!
Absolutely!! So glad you enjoyed.
So good!! The texture is great, and definitely add the coffee (I just used some instant coffee that I had on hand)
I think you might be referring to a different recipe 😉 but I’m glad you loved it!
I used ramen noodles because they came individually wrapped in 1 person servings and I could make separate servings for meal prep.
Perfect! Great idea 🙂
Looks delicious! Is the a good substitute for the lemon grass? I live in a small town and can never find it at any of my grocery stores.
Feel free to omit the lemongrass! The soup will still be delicious 🙂
I really loved this soup! It was spicy but very good with all the herbs! Flavor was perfect. Tasted like something I’d get in a restaurant! Thank you!
Absolutely! Better than takeout 😉
Hey Monique! Great recipe. I made this and it was amazing. I did add some habaneros for extra heat.
Hi Lisa! Delicious! So glad you loved it.
I loved this recipe! It was super easy and taste very similar to Pho. I will definitely be adding this to my regular meal rotation. Thank you for sharing!
Absolutely! Glad you enjoyed 🙂
Excellent recipe ! It will be added to the rotation. I added rice noodles and it reminded me of a Thai spin of chicken noodle soup. Delicious !
Delicious! Great idea with the noodles – yum.
My 4 year old just announced at the dinner table, “I’ve dreamed of this soup.” Yep, it’s that good.
Love that!! So glad she loved it 🙂
I halved this recipe since I live alone, and approximated amounts. Since I had lemongrass essential oil, I substituted that. The soup was so flavorfull !!! A definite recipe that you can play around with because the base ingreients are so bold.
I’m so glad you loved it! And yes, this one’s great for customizing. I would just check and make sure your essential oil is safe to use in a recipe 🙂
Ooh I love the flavors in this soup. You must use sesame oil like the recipe calls for, don’t try to sub with olive or another kind of oil.
It’s the best!!
“Gluten free soy sauce…” Only idiots think soy sauce has gluten. Makes me wonder how much more incorrect information is on this site.
Most soy sauces do contain gluten as they’re actually made with soy and crushed wheat (https://www.healthline.com/nutrition/is-soy-sauce-gluten-free). If someone is celiac it’s important to note this. Tamari is a gluten free soy sauce alternative.
This was amazing! Made it for lunch today and my husband immediately said to keep the recipe and double it next time.
A couple of notes: no bok choy to be found at my store on the weekly shopping run, so I subbed spinach. Just gave it a rough chop and added it at the same time. I also went grating-happy with my carrots yesterday, so I had only grated carrot. Added it at the same time as the spinach and it worked great. A couple of people have commented on possibly omitting fish sauce – I tasted the broth before and after and it’s great either way. Definitely still make it if you don’t have the fish sauce. However, it really adds a little extra special flavor.
Thanks for a great recipe!
Perfect! This one’s great for customizing with different veggies 🙂 glad you both loved it!
I have never commented on a recipe before this point but oh my goodness this was incredible. My husband and I loved it so much and will definitely be putting it in our regular rotation. Thanks so much!
So happy to hear that! Thanks for your comment, Lauren 🙂
My husband and I enjoyed this very much! I did not have any chicken thighs, so I put approx 1lb frozen chicken cutlets in the instant pot, attempting not to fully cook them prior to adding them to the recipe as instructed with the chicken thighs. I added fresh mushrooms, more bok choy and chicken, therefore I had to add approx 4 cups more of chicken broth for a more soupy dish. I chose to cook the noodles separately, not knowing if I would have to freeze some. We got approx 6-8 servings. Thank you for the recipe! We will definitely make again.
Perfect! I’m glad that worked out well. Such a great dinner!
Absolutely loved the flavour and could feel the goodness in every mouthful. I’m cooking it again tonight! I put fresh turmeric in with garlic and ginger. Just delicious.
So happy to hear that!
So easy and flavorful! Will definitely be making again!
So glad you liked it!
This is one of the best soups I have ever had! I planned to make it and hadn’t read through the recipe and was assuming it would take at least a couple hours. I was pleasantly surprised that it came together in under and hour and still had soo much flavor! The most time intensive part is chopping veggies and herbs!
Absolutely! So glad you enjoyed!
Loved this recipe! I honestly make at least one of your recipes every week. I used leftover roasted turkey and it turned out awesome!
So happy to hear that!
This soup is AMAZING! My husband loved it too! I will definitely be making again!
So happy to hear that!
Think of the best pho you’ve ever had and multiply it by infinity and add extra stars because this was healthy! This was amazing and this will become part of our dinner rotation. My kids loved it too!. Loved the veggies and herbs, fresh and delicious!!! 10 out of 10!
Yes! So delicious 🙂 Glad it was a hit with the whole family!
Loved this recipe!
I’m so glad!
This soup is delicious!! It tasted better than I imagined. I was skeptical with the mint, but it was so good. Will definitely make this again. Thanks for the great recipe.
So glad you enjoyed!
This recipe is amazing. I make it almost once a week! I like to add mushrooms and add a little extra spice with red pepper flakes. Thank you!
Love that! Great idea 🙂
This soup is so yummy! Made it when I was craving pho instead of ordering takeout and it totally hit the spot. I added 4-5 sliced mushrooms and sauteed them with the rest of the veggies at the beginning of the recipe.
Perfect! Great idea to add mushrooms 🙂
Wow I LOVE this soup! Hit the spot to fulfill my pho cravings without having to spend a zillion hours making the broth. I subbed the thai chili paste with chili garlic sauce and it was excellent 🙂
So happy to hear that! Easy and so cozy 🙂
I made and enjoyed this soup. The broth has rich flavor thanks to the soy sauce and fish sauce. I love all the fresh herbs and probably used those excessively to top the soup!!! Delicious
Absolutely! Glad you loved it 🙂
This soup was delicious! It reminds me of pho, but with much cleaner ingredients. The herbs just add a whole other level! Thank you for the recipe!! 🙂
This is the first feedback I have ever left on a recipe and HOLY COW is this delicious! Love all the other comments about how versatile it is, and so I made some changes based on what I had available – used toasted sesame oil and added a little olive oil too because I was worried about it burning (it did not), and two skin-on bone-in chicken breasts (instead of boneless skinless thighs – although I love chicken thighs and will use those next time). Cooked them skin side down first to render the fat and then found I did not need to put in any more oil when I added the carrots/garlic/ginger. I was lazy with the ginger and did not grate it but cut it into pieces instead, wont skip that step next time. I used a teaspoon of the Thai curry paste as I was feeding this to my family, really happy I added it as I could still taste it but there was no spice at all for their little tastebuds. I used two boxes of chicken broth (maybe 9 cups total?) and then added frozen dumplings at the end with the bok choy and shredded chicken. Served it with a plate of Thai basil, mint, cilantro, jalepeno, bean sprouts and the green parts of the onion. Husband loved it. My kids (6 and 4.5), LOVED smelling and adding additional goodies – the basil and mint etc, and they literally slurped the broth from the bowl (hey, I was so happy they loved it, couldnt tell them no. I slurped it to TBH). We had great dinner time conversation about ingredients, healthy foods and what an immune system is, and how Mother Nature and her plants (in this broth) can help keep us healthy against viruses (like Covid).
Next time I am going to add fresh egg noodles! Cannot wait to make it again!! Thank you for sharing!
Amazing! So happy everyone loved it 🙂 And yes, perfect for customizing.
Wow, Made this for dinner tonite. Did not have bok chow on hand so I subbed green cabbage and baby spinach. I also added small amount of sliced muchrooms, zucchini, and yellow squash. The flavor is perfect . I forgot to put in chili paste and we loved it still. Keeper
Sounds delicious! Glad you enjoyed!
Delicious and so easy! I used rotisserie chicken and it was still fantastic and flavorful.
I’ve made this pho inspired Asian chicken noodle soup twice now! So comforting and healthy with all the veggies. The first time I made this I added mushrooms to the mix, and left out the noodles. The second time I added the noodles. Both times the flavor was awesome, but I think I’m leaning towards liking it without the noodles. The next time I make it I’m going to try adding 4oz of noodles vs 8oz and see how I like it. Thanks for such a great dish!
Love that! Great for customizing 🙂
This has become a staple recipe in our house. A very warming bowl of noodles, sometimes we garnish with yogurt or avocado to get some creaminess in there!
Amazing! Love that 🙂
This has become one of our very favorite go-to recipes! It’s honestly perfect for any time of year and the flavors are insane. If you have any leftovers, they’ll only get better over time.
Oooooh myyy! This soup was another level. I have never ever thought I would be able to cook something so different and special and healthy! This soup should be cooked for anyone who gets a cold, I guess it would heal that as well! Thank you for this opportunity and that you share such amazing recipes with us!
I’ve made this 5-6 times over the past 3 months, it’s that good. We keep coming back! It’s currently 5 degrees and this soup is perfect for freezing Milwaukee winters. Thanks for the fantastic recipe!
So happy to hear that! Perfect for winter 🙂
So good – love how it can be customized with a variety of toppings. I usually make this with leftover cooked chicken breasts instead of cooking the chicken as part of the prep. Turns out great and it’s a real crowd pleaser!
Absolutely! Great idea 🙂
I made this and it was incredibly easy and delicious. I used chicken breast instead of chicken thighs so I added more broth because it was needed. Otherwise, highly recommend this recipe, it’s perfect for a weeknight!
This Asian Chicken Soup is absolutely delicious! It’s easy to make and still, the flavor stands out best. The whole fam loved it, too! Just glad I got to get all my needed ingredients through Karman Foods, fast and hassle-free.
Wow! This recipe is absolutely delicious and flavorful! Tried something new and so glad how the family loved it Just glad I got to get all my needed ingredients in Karman Foods, fast and hassle-free.
I’m so happy you tried and loved it!
SO delicious and flavourful! A new staple in our house! Thank you for this recipe 😊
Aw yay! I’m so glad you guys love it!
I’ve been on a jag making ajitsuke tamago (ramen eggs), but could not commit to the three day process of making a ramen stock, so was looking for a nice light Asian noodle soup to eat them with.
This smells delicious, and I am looking forward to dinner tonight – a starter of pork belly, and then this soup with the eggs
So happy you found this recipe! Hope it was delicious 🙂 Thanks so much for leaving a review!
My fiancé was apprehensive when I told him what was for dinner and then he tasted this soup and said it was one of the best things I’ve ever made. He actually asked if I could make it again tomorrow night. Often times broth-based soups lack flavor but this is absolutely divine, filling and so full of flavor. Exactly the recipe we needed as we move into fall and winter. You nailed it Monique!
Whaaaat that’s incredible! Glad that you two loved this one so much!
Love the flavors in this soup! I did a vegetarian twist this weekend – added some shelled edamame and egg noodles to make it hearty. I think tofu would be great in it, too!
Oooh that sounds delicious! Totally agree about the tofu 🙂 Happy you enjoyed it!
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Absolutely delicious.
I used my homemade chicken stock and cooking the chicken thighs intensified the chicken flavour of my stick.
It’s a keeper.
So good! I also like to freeze this soup & save for later. Absolutely Delicious.
DELICIOUS! I doubled the recipe and slightly decreased the soy sauce because it didn’t need all of it. Also grated some turmeric in for more immunity benefits. Soo incredible.
Nice!! So happy that you loved it!
Such a great recipe!! I made some changes (didn’t have lemongrass used lemon zest) and added a step where I toasted some of the more traditional pho spices that I happened to have on hand (whole cloves, fennel, star anise, black cardamom and cinnamon stick). It’s so so delicious !!!
Those all sound like amazing additions! Love it! Thanks so much for the review 🙂
I cook a lot but have yet to leave a review on a recipe … until now because not leaving a review for this would be a crime. I made this last night and it’s the best thing I’ve made in awhile. SO GOOD!!!! My husband and I could NOT stop talking about how good this was. I’m sitting here at 10:40AM eating leftovers for lunch because I couldn’t wait any longer to have some more LOL. It’s so nourishing and warming and the flavors are incredible. I’m going to make the One Pot Curry Chicken Noodle Soup next, Can’t wait!!
Oh I am SO happy to hear that, Ashleigh!! Glad you guys are obsessing over it haha!
This soup was so yummy!! Sriracha worked really well and I didn’t have any fresh lemongrass on hand so I subbed ~2 tsp dried lemongrass and it worked perfectly!
Nice! So happy that worked well 🙂
This broth was so SO wonderful. I just love the depth of flavor of this soup! The only ingredient i didn’t have was lemongrass, and I’m sure it would’ve been even better with it. You get the flavor of the chili paste, but this wasn’t spicy hot (u could add more, of course) A++ recipe, thanks 🙂
I’m SO happy you loved it! Thanks so much for the sweet review 🙂
Super flavorful, entire family loved it!! This will definitely become a regular in our home. Thanks so much!!
Yay! I’m so glad you all loved it 🥰
Absolutely love this soup! Do you think you could make it using a whole chicken?
I think that should work just fine! I’d recommend either cutting it into pieces first before cooking it in Step 1 or roasting it whole and then using the shredded meat + juices. Enjoy!
This recipe is fantastic. I substituted yellow onion for green onion and lemon zest for lemon grass, and also added sliced mushrooms. The broth was absolutely delicious and the veggies and chicken were cooked perfectly.
Those are excellent subs! I’m so happy you loved it, Adora 🙂 Thanks for the review!
This soup tastes wonderful – very flavorful. I love it so much that I am writing my review after my first few bites because I don’t want to forget! I used fresh lemongrass, peppermint and Thai basil from my garden. Monique, your site is my go to for recipes – thank you!
Aw thanks so much, Sharon! I’m so happy you enjoyed it, and so cool that you grew those ingredients yourself 😍 Thanks for leaving a review!
This soup is so fresh and comforting. I’ve made it three times now. The best was when I used stock/broth from poaching a whole chicken. I added the cooked meat in at the end.
I’m Chinese and am completely congested with a cold. Wanted a brothy Asian chicken soup. This hit the spot!
So happy to hear this! Glad you found this recipe, hope you feel better!
Sooooo delicious!!!! With your new pear cheddar tart, I think you might be a genius 😍.
Love both of these recipes!!
Another AK soup win! This one is absolutely incredible. It has SO much flavor yet it’s so easy. It really does feel nourishing – love all the veggies and spices. This is a winner that will definitely go in the regular rotation.
Ah this is amazing! SO glad you are enjoying this recipe ❤️🙂
Delicious and flavourful!!!!
I really enjoyed this recipe. I had leftover grilled chicken breast that aI used instead of cooking the chicken thighs. I followed the recipe pretty much step by step other than that. Except that I found that the 1 tablespoon of thai chili paste made the soup a little too spicy for some of the folks I was making it for. I added two more cups of chicken stock to tone it down a little bit. Also, I probably added a little extra fresh ginger. I am a ginger junky and can’t imagine any recipe having too much fresh ginger. I love the flavor of the broth and was impressed by how much flavor it developed in such a short period of time. I am looking forward to the leftovers as I think that it will be even better after the spices and herbs have time to meld. Loved the complex flavors of this soup and how fresh it tastes with the bok choy and all there other fresh herbs. The lime juice at the end (lime wedge) really gave it that fresh bright punch that it needed. I also added some fresh oyster mushrooms that I think worked well in the soup and added just one more layer of flavor. Great Recipe, I am going to share it with others, and I don’t do that very often.
Aw thank you so much! I am glad to hear that you are loving this recipe ❤️🙂
Followed the recipe to a tee, it was completely amazing!! My husband loved it too! Thank you Monique for a great recipe ♥️♥️
It is my pleasure. SO glad you are loving this soup ❤️
Recipe looks great! Making it today. FYI sambal oelek is Indonesian, not Thai
This is so amazing! Be honest – do you have other soup recipes that are on par with this one? I love soups so much and am trying to find more to add to my roster.
Highly recommend THIS soup!
My husband stated that this soup was very flavorful, a rare comment from him! Indeed it exceeded my expectations. I added water chestnuts with the garlic and other veggies and a few pea pods from our garden with the noodles. I would eliminate the fish sauce next time. Plenty of flavor without it. Will definitely make this again!
Amazing! So glad you both loved it!
Made this soup for our dinner tonight – wow – beautiful flavours, definitely a keeper recipe for us.
So happy to hear that!
The math on the cooking time does not add up. 3 minutes to saute vegetables, 25 minutes to simmer, then 5 minutes to simmer at the end. That’s already 33minutes assuming it takes zero minutes to brown the chicken, zero minutes to bring the pot to a boil, and the minimum recommended times otherwise. More realistic would be 45 minutes to an hour. What is with these online recipes and grossly underestimating cook time. Like, it’s helpful to know how long something is going to take, and irresponsible to list an impossible time. Not even going to get started on 15min prep time which is ALWAYS too optimistic.
Hi! Apologies for any confusion or frustration here – we’ll revisit these times and revise as needed. I hope you enjoyed!
This was absolutely incredible! I didn’t have chili paste on hand but used Gochujang paste instead. Fantastic flavor!!
Perfect! Glad you enjoyed!
I love this soup! I always come back to it.
I’m so glad!
LOVED this recipe! Tasted similar to a soup you’d get at a restaurant! The flavors are delicious – my husband really liked it as well. It was my first time cooking with lemongrass and it blew me away, so easy to peel and add. I used the recommended swaps; sriracha (because I couldn’t find the Thai chili paste, coconut aminos for a no soy/lower sodium option and also using only chicken breasts, not thighs (next time I make it I’ll definitely try using thighs). I omitted the basil too. I was a bit confused on how to cut the green onions (whether keep they halved or sliced) – I ended up slicing them and it worked out. Highly recommend this recipe! So tasty and easy to make
Absolutely! So glad you both loved it!
This was soooo good! My family loves it! Just the right amount of spice and so flavorful!
So happy to hear that!
Hi. I have made this soup and LOVE it but what can I use instead of lemongrass?
So glad you love it! Feel free to simply omit it 🙂
This is a great recipe for those days where you want to feel full yet light at the same time. All of Monique’s soups have an immense amount of flavor, and this one, yet again, knocks it out of the park.
Absolutely! Glad you enjoyed!
Absolutely fantastic! Making it for the second time in two weeks. This time a double batch to share.
So happy to hear that!
If you like Asian flavors this soup is fan-freaking-tastic. I followed the recipe to the T. (I’m a rule follower.) Every little bite wad a burst of flavor. I added the rice noodles and wouldn’t change one thing.
The best! So glad you loved it!
I made this once before. The flavor was amazing but it was so spicy I struggled. I want to try again with a different brand of Thai chili paste, but your link to the kind you like isn’t working. What kind do you recommend? I got mine at the asian grocery store and while I am not sensitive to spice it was too much. thanks!
I typically use sambal oelek, but feel free to reduce the amount and add more after tasting!