Make this gluten-free Thai Chicken Soup with simple, immune-boosting ingredients. Warm, flavorful, and filling, it’s the ultimate easy comfort food for flu season and cold winter days!
Immunity Boosting Thai Chicken Soup Recipe
This Thai chicken soup is one of our go-to gluten-free recipes when we want a nutritious meal that will warm us up from the inside out. Packed with flavor and nutritious ingredients, it’s every bit as nutritious as it is tasty, and it couldn’t be easier to make!
Plus, it requires minimal prep time, has a total time of under an hour, and you can easily customize the ingredients to satisfy all your needs while keeping the bold, Thai-inspired flavors. Looking for a vegetarian option? Omit the chicken. Need a vegan recipe? Swap the fish sauce, too.
No matter how you prepare it, this recipe is sure to be one you make again and again! Keep a big batch on hand for quick meals to take on-the-go or reheat throughout the week.
Ingredients and Substitutes
Below is an overview of the ingredients and instructions needed to make this Thai chicken soup recipe. Be sure to scroll down to the recipe card below for the complete details, nutrition information, etc.!
For the Broth
- Broth – We love to use homemade vegetable broth or chicken broth, but store-bought varieties work well, too. Look for low-sodium varieties to have more control over the flavor of your soup!
- Lemongrass Stick – Find this in the produce section of your local grocery store.
- Gluten Free Fish Sauce and Tamari – Trust us! This adds a unique, slightly salty taste that ties all the flavors in together.
Ingredient Swap: For a fish-free option use rice vinegar and tamari instead.
- Asian Chili Sauce – This adds a hint of heat. If preferred, a Thai pepper can be substituted.
- Fresh Ginger Root – Use freshly grated ginger root for a tangy, slightly spicy taste.
- Thai Lime Leaves – If you can’t find Thai lime leaves, substitute lime zest and lemon zest instead.
- Raw Sugar – A little goes a long way to help cut through some of the heaviness and acidity of the soup, creating a well-rounded taste.
- Cilantro – Use the stems (not leaves)!
For the Soup
- Chicken – We prefer to use boneless, skinless chicken breast for this recipe, but chicken thighs will also work. Feel free to omit the chicken completely for a vegetarian recipe.
Note: Using poached chicken adds a lot of flavor, but you could also include pre-cooked shredded chicken or any other cooked protein you have on hand like beef or shrimp.
- Lime Juice – Fresh lime juice is best!
- Scallions (Green Onion) – Use both the white and the green parts.
- Rice Noodles – These are optional but add lots of volume to the soup, making it more filling. For a low-carb option, use zucchini noodles instead.
- Garnishes – Top off your soup with chili oil, fresh cilantro leaves, and sliced Thai pepper for garnish!
How to Make Homemade Thai Chicken Soup
- Prepare the stock. Add all the ingredients for the broth to a large pot, and bring the liquid to a boil. Then, reduce the heat, and simmer. Then, strain the liquid, and transfer the herbs, ginger, and zest to a separate pot. Keep the broth over low heat.
- Poach the chicken. In the same pot the herbs, ginger, etc. were added to, add the chicken, and cover it halfawy with broth or water. Bring the liquid to a quick boil. Then, reduce the heat to medium low, and simmer.
- Rest the chicken. Shut off the heat, and allow the chicken to rest and cool slightly.
- Prepare the noodles. While the chicken rests, prepare the rice noodles according to the package instructions.
- Combine the ingredients. Slice or shred the cooked chicken. Then, add it to the pot of broth along with the lime juice and onion. Simmer the mixture uncovered until heated through and you’re ready to serve. Then, stir in the noodles.
- Serve. Ladle your Thai chicken noodle soup into bowls, top them off with your favorite garnishes, and enjoy!
Frequently Asked Questions About Thai Chicken Soup
For the best results, omit the rice noodles until you’re ready to serve. Transfer the cooked and cooled soup to an airtight container, and store it in the fridge for three to four days.
When you’re ready to eat, prepare the rice noodles, combine the ingredients, and warm them over medium heat on the stove or in the microwave. Your soup will taste as good as new!
You can freeze the soup without the noodles for one to two months. Thaw leftovers in the fridge overnight. Then, prepare the noodles and combine the ingredients as normal.
Yes! This recipe is a great way to use up any leftover chicken or meat you have on hand.
Sure! Feel free to stir in any vegetables you like best. Red bell peppers, snow peas, or mushrooms would all taste great and are a great way to add extra nutrients and fiber.
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