Thai-Style Chicken Soup with Basil

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This aromatic Thai-style chicken soup is a masterclass in balancing salty, sour and spicy flavours. Infused with fragrant lemongrass, kaffir lime leaves and ginger, the light yet deeply savoury broth provides a refreshing alternative to heavier stews. The addition of fresh basil and juicy tomatoes adds a vibrant finish to this colourful, high-protein dish, making it a wonderful choice for a nutritious midweek meal that doesn't skimp on complexity.

Designed for those seeking a healthy, satisfying dinner, this soup is packed with lean chicken breast and crisp mangetout. By straining the broth, you create a refined and elegant base that highlights the delicate texture of the thinly sliced poultry. Serve it steaming hot over a bowl of fluffy jasmine rice for a complete and comforting homemade Thai experience.

Ingredients for Thai-Style Chicken Soup with Basil

2 fresh lemongrass stalks, root end trimmed and 1 or 2 outer layers discarded
2 stora schalottenlökar, tunt skivade
2 large garlic cloves, thinly sliced
2 matskedar vegetabilisk olja
1.9L rich and flavorful chicken stock
1 or 2 outer layers discarded
1 (400g) can diced tomatoes in juice, drained, reserving juice
60g tamarind from a pliable block (a 2-inch cube), chopped
45ml Asian fish sauce
2 (2-inch-long) fresh Thai chillies, thinly sliced
2 fresh or frozen Kaffir lime leaves
1 (2-inch) piece peeled ginger, thinly sliced
450g skinless boneless chicken breast
110g snow peas, sliced 1/4 inch thick
1/3 cup packed basil leaves (preferably Thai)
Accompaniment: cooked jasmine rice

How to make Thai-Style Chicken Soup with Basil

Cut off and discard top of lemongrass, leaving 6-inch stalks, then finely chop. Cook lemongrass, shallots, and garlic in oil in a large heavy pot over medium-low heat, stirring occasionally, until well browned, 12 to 15 minutes.

Add stock, reserved tomato juice, tamarind, fish sauce, chillies, lime leaves, and ginger and simmer, uncovered, 30 minutes.

While soup simmers, freeze chicken breast just until slightly firm, 20 to 30 minutes, then thinly slice crosswise.

Strain stock through a fine-mesh sieve into a large saucepan, pressing hard on and then discarding solids. Return to a simmer and stir in chicken, diced tomatoes, snow peas, and basil. Gently simmer just until chicken is cooked through, 1 to 2 minutes. Season with additional fish sauce and salt.

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