Thai Spicy Chicken Clear Soup with Sweet and Sour Chile
A delightful blend of flavors, this Thai Spicy Chicken Clear Soup is perfect for those who relish a little heat in their meals. Bursting with the vibrant tastes of ginger, garlic, and the signature red Thai chile, this nourishing soup features tender slices of chicken and aromatic herbs, giving you a comfort food experience that warms both body and soul. Ideal for a chilly day or a cozy evening, this soup is both invigorating and satisfying. The addition of pickled ginger and soft brown sugar creates a harmonious balance of sweet and sour notes, while the lemongrass infuses each spoonful with a refreshing, citrusy aroma. Gather your loved ones and enjoy this fulfilling dish that promises to tantalize the taste buds!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Dried Chinese mushrooms
3 (soaked in boiling water for 30 minutes)
Chicken broth
3 3/4 cups (ready to use)
Garlic cloves
2 (minced)
Pickled ginger
1 tablespoon (sliced)
Rice vinegar
1 1/2 tablespoons (ready to use)
Soft brown sugar
2 teaspoons (ready to use)
Chicken breast
1 (very finely sliced)
Scallions
4 (sliced)
Lemongrass
2 stalks (halved lengthwise)
Red Thai chile
1 (whole)
Salt
to taste (ready to use)
Freshly ground black pepper
to taste (ready to use)
Fresh cilantro leaves
for garnish (washed and ready to use)
Instructions
1
If you are using dried Chinese mushrooms, place them in a small bowl, cover with boiling water, and let them soak for 30 minutes until they are rehydrated. Drain and slice them if necessary.
2
In a large pot, combine the chicken broth, minced garlic, pickled ginger, rice vinegar, and soft brown sugar. Heat the mixture over medium heat, stirring frequently until it reaches a gentle simmer.
3
Add the finely sliced chicken breast, sliced scallions, halved lemongrass, whole red Thai chile, and the soaked Chinese mushrooms (if using) to the broth. Stir well to combine and allow the soup to simmer for an additional 15 to 20 minutes, or until the chicken is cooked through and tender.
4
Taste the soup and adjust the seasoning with salt and freshly ground black pepper as desired. Once seasoned to your liking, carefully remove the lemongrass stalks from the soup.
5
Ladle the hot soup into bowls, and garnish each serving with fresh cilantro leaves before serving. Enjoy the spicy, comforting goodness!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Thai Spicy Chicken Clear Soup?
It is a nourishing clear broth soup featuring chicken, ginger, garlic, and red Thai chile with a balance of sweet and sour notes.
How many dried Chinese mushrooms are needed?
The recipe calls for 3 dried Chinese mushrooms.
How long should the mushrooms soak?
They should be soaked in boiling water for 30 minutes until rehydrated.
What is the base liquid for this soup?
The soup uses 3 3/4 cups of chicken broth.
How many garlic cloves are required?
The recipe requires 2 minced garlic cloves.
What type of ginger is used in this recipe?
One tablespoon of sliced pickled ginger is used.
How much rice vinegar should be added?
You should add 1 1/2 tablespoons of rice vinegar.
What type of sugar is used for the sweet notes?
The recipe uses 2 teaspoons of soft brown sugar.
How should the chicken breast be prepared?
The chicken breast should be very finely sliced.
How many scallions are needed?
The recipe calls for 4 sliced scallions.
How do I prepare the lemongrass?
Use 2 stalks of lemongrass, halved lengthwise.
Is the red Thai chile chopped?
No, the recipe uses 1 whole red Thai chile.
What are the first ingredients to simmer?
Combine the chicken broth, minced garlic, pickled ginger, rice vinegar, and soft brown sugar first.
When do I add the sliced chicken?
Add the chicken once the broth mixture reaches a gentle simmer.
How long does the soup simmer after adding the meat?
It should simmer for an additional 15 to 20 minutes.
How do I know the chicken is done?
The chicken is ready when it is cooked through and tender.
What should be removed before serving?
The lemongrass stalks should be carefully removed from the soup.
What is the recommended garnish?
Garnish each serving with fresh cilantro leaves.
How do I adjust the seasoning?
Use salt and freshly ground black pepper to taste.
What provides the refreshing citrus aroma?
The lemongrass stalks infuse the soup with a refreshing, citrusy aroma.
Is this soup spicy?
Yes, it is designed for those who enjoy heat, primarily from the red Thai chile.
What gives the soup its sour flavor?
The combination of rice vinegar and pickled ginger provides the sour notes.
How many total ingredients are used?
There are 13 ingredients in this recipe.
Is this a creamy soup?
No, it is a clear soup.
Can I use fresh mushrooms instead?
While the recipe specifies dried Chinese mushrooms, fresh ones could be used as a substitute with a slightly different flavor.
When should I add the mushrooms?
Add the soaked and sliced mushrooms along with the chicken and aromatics.
What temperature should the mushroom soaking water be?
The water should be boiling.
Is the Thai chile eaten?
The recipe includes it whole for flavor; it is usually left in or discarded based on personal heat preference.
What cuisine does this dish belong to?
It belongs to Asian cuisine, specifically Thai style.
Is this soup served warm?
Yes, it should be ladled into bowls and served hot.