Thai Chicken Soup

Thai Chicken Soup Recipe
Photo: Mary Britton Senseney/Wonderful Machine and Randy Mayor; Styling: Leigh Ann Ross
For a quick dinner that's full of distinctive Thai flavor, offer Thai Chicken Soup.


Serves 4
Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 207
Fat 3.6 g
Satfat 0.8 g
Monofat 1.6 g
Polyfat 0.5 g
Protein 22.5 g
Carbohydrate 22.2 g
Fiber 1 g
Cholesterol 50 mg
Iron 1 mg
Sodium 663 mg
Calcium 59 mg


1 teaspoon olive oil
3 tablespoons minced shallots
2 tablespoons minced fresh garlic
1 tablespoon grated peeled fresh ginger
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
3 (5-inch) pieces peeled fresh lemongrass, crushed
2 cups water
2 cups shredded skinless, boneless rotisserie chicken breast
2 cups chopped bok choy
1/4 cup fresh cilantro leaves
1/4 cup small fresh basil leaves
2 tablespoons fresh lime juice
1/4 teaspoon salt
2 cups hot cooked whole-grain rice noodles (such as Annie Chun's)
1/8 teaspoon crushed red pepper


1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; cook 1 minute, stirring frequently. Add garlic and ginger; cook 30 seconds, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Add lemongrass and 2 cups water to broth mixture; bring to a boil. Reduce heat; simmer 10 minutes. Stir in chicken and bok choy; simmer 5 minutes. Discard lemongrass. Remove from heat; stir in cilantro, basil, lime juice, and salt. Place 1/2 cup noodles in each of 4 bowls; top each serving with 1 1/4 cups soup. Sprinkle with red pepper.

Deb Wise,

Cooking Light

May 2012
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