Spicy Thai Chicken Soup – Clears the Sinuses
A bold, aromatic, and sinus-clearing Thai chicken soup with coconut milk, lemongrass, Thai chilies, and fresh lime juice. Perfect for warming up, fighting congestion, and boosting immunity.
Ingredients
For the Broth:
- 1 tablespoon coconut oil
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 stalks lemongrass bruised & cut into 2-inch pieces
- 2 Thai red chilies sliced (adjust for spice preference)
- 4 cups halal chicken broth
- 1 can 14 oz coconut milk
- 1 tablespoon fish sauce halal-certified
- Juice of 1 lime
For the Chicken & Vegetables:
- 1 pound halal chicken breast or thighs thinly sliced
- 1 cup mushrooms shiitake or button, sliced
- 1 teaspoon salt adjust to taste
For Garnish:
- 2 tablespoons cilantro chopped
- 2 green onions sliced
- Extra Thai chilies optional, for extra heat
Instructions
Prepare the Broth
- Heat coconut oil in a large pot over medium heat. Add garlic, ginger, lemongrass, and chilies. Sauté for 2 minutes until fragrant.
- Pour in chicken broth and bring to a simmer. Let the flavors infuse for 10 minutes.
- Stir in coconut milk, fish sauce, and lime juice. Simmer on low heat while preparing the chicken.
Add the Chicken & Vegetables
- Add the thinly sliced chicken to the simmering broth and cook for 5-7 minutes until fully cooked.
- Stir in the mushrooms and cook for another 3 minutes. Adjust seasoning with salt, more lime juice, or fish sauce if needed.
Garnish & Serve
- Remove lemongrass stalks before serving.
- Ladle soup into bowls and top with cilantro, green onions, and extra chilies.
- Serve hot and enjoy the spicy, aromatic flavors.
Notes
- For a milder version, use fewer Thai chilies or replace with red pepper flakes.
- For extra richness, add a splash of coconut cream.
- Best served with jasmine rice or crispy Thai spring rolls.