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Thai Chicken Soup

Chef Spike Gjerde says this soup is his family staple. The flavors are bright and the dish is easy to make, especially with store-bought rotisserie chicken. Gjerde adds lemongrass, ginger and plenty of lime to create a broth that's light, tangy and deeply aromatic.

  • Total Time:
  • Servings: 8

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  • 3 quarts chicken stock or low-sodium broth
  • 1 lemongrass stalk, cut into 4-inch lengths
  • One 2-inch piece of fresh ginger, sliced
  • 4 Thai bird chiles
  • Four 1-inch-thick strips of lime zest
  • 1 large head of cauliflower, broken into small florets
  • 1/2 pound shiitake mushrooms, stemmed and caps sliced 1/2 inch thick
  • One 13 1/2-ounce can unsweetened coconut milk
  • 4 cups shredded cooked chicken
  • 1 cup frozen shelled edamame, thawed
  • 3/4 cup fresh lime juice (from about 5 limes)
  • 1/2 cup Asian fish sauce
  • Kosher salt
  • 1/2 cup chopped cilantro


  1. In a large saucepan, combine the stock with the lemongrass, ginger, chiles and lime zest and bring to a boil. Simmer over moderately low heat for 10 minutes. Strain and return to the saucepan. Discard the solids.
  2. Add the cauliflower, shiitake and coconut milk to the stock and bring to a boil, then simmer over moderate heat until the cauliflower is crisp-tender, about 5 minutes. Add the chicken and edamame and simmer just until heated through, about 2 minutes. Stir in the lime juice and fish sauce and season with salt. Garnish with the cilantro and serve.

Make Ahead

The soup can be refrigerated for up to 2 days.

Contributed By Photo © Fredrika Stjarne Published July 2014

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