Healthy Thai Chicken Soup (Hot & Sour Soup)
Customize the flavors to your personal preference. The heat and sour level is what ever you want!
Servings: 6 servings
Calories: 150kcal
Ingredients
- 1/2 pound (227 g) cooked shredded chicken breast or chicken thigh meat (2 cups)
- 2 Tablespoons (30 ml) vegetable oil
- 1/2 onion , chopped
- 2 cloves garlic , minced
- 1 Tablespoon (15 ml) fresh ginger , grated or finely minced
- 1 1/2 Tablespoons (23 ml) fish sauce (or use Tamari Fish Sauce for Gluten Free)
- 4 cups (960 ml) low sodium chicken stock (here's a link for homemade chicken stock)
- 1 Kaffir lime leaf (optional), smashed
- fresh lemongrass stalk , about 2" long and smashed
- 1 fresh thai chili or to taste, minced
- 1 bell pepper , chopped
- 1 large tomato , chopped
- 2 Tablespoons (30 ml) fresh lime juice
- fresh chopped cilantro for garnish
Instructions
- Heat pot on medium high heat. Add oil and once oil is hot, add onion and garlic. Cook until translucent, about 1-2 minutes.
- Add cooked chicken breast, fresh ginger and fish sauce. Stir and cook the soup for about 1 minute until everything is fragrant. Add chicken stock, Kaffir lime leaf, lemongrass, bell pepper, tomatoes, and chili pepper.
- Bring the soup to a boil, then simmer on low for about 5 minutes. Remove from heat.
- Adjust the soup to your personal taste by adding additional salt or fish sauce. Add the fresh lime juice right before serving. Garnish with chopped cilantro. Enjoy!
Notes
Note 1: Different brands of fish sauce have different levels of saltiness, so adjust accordingly. Taste the broth and if you want the soup more salty, add more fish sauce. Or add more water to make it less salty.
Note 2: If you want the soup more spicy, add more chili peppers and if you want it more sour, add more fresh lime juice.
Nutrition
Calories: 150kcal | Carbohydrates: 5g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 533mg | Potassium: 323mg | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 28.5mg | Calcium: 18mg | Iron: 0.7mg