Thai Chicken Soup
Prep time
Cook time
Total time
Recipe type: Soups
Serves: 6
  • 1 chicken breast half
  • 8 oz white button mushrooms, sliced
  • 1-2 lemon grass stems
  • 1-2 teaspoons ginger, minced
  • 2 shallots, chopped
  • 2 Tablespoons oil
  • 4 cups chicken broth
  • 2(14.5 oz) cans coconut milk
  • 2-3 carrots
  • 1 jalapeno
  • 1 (14 oz. can) baby corn
  • 1½ cup rice noodles or rice sticks, broken into smaller pieces
  • 2 Tablespoons fish sauce
  • 2-4 teaspoons red curry paste
  • lime juice, from 1 lime
  • 2 Tablespoons parsley
  • 2 Tablespoons green onions
  • salt to taste
  1. Slice the chicken breast into thin slices, ⅛ inch thick. It's much easier to slice if you place it in the freezer for about 15 minutes. Set it aside.
  2. Slice the mushrooms into thin slices also.
  3. Bruise the lemon grass with your hands and slice the bottom portions into small pieces. Mince the ginger. Chop the shallot also.
  4. Peel and slice the carrots into thin slices.
  5. Mince the jalapeno.
  6. Cut the baby corn into small pieces or you can also keep them whole or sliced lengthwise.
  7. Cut the rice noodles/sticks into shorter pieces. Kitchen shears work great for this job.
  8. In a medium pot, heat the oil on medium heat. Add the ginger and shallots. Cook for 3-5 minutes, until the shallot is tender. Add the lemon grass.
  9. Pour in the chicken broth, bring to a boil, reduce the heat to low and simmer for about 15 minutes.
  10. Strain it through a fine mesh sieve. Discard the ginger, shallot and lemon grass.
  11. In the same pot that you used, heat another Tablespoon of oil. Add the carrots and the jalapeno. Cook for about 5 minutes, until the carrots have softened.
  12. Pour in the strained chicken broth. Add one can of coconut milk. Add the fish sauce, mushrooms and baby corn. Cook for about 3 minutes.
  13. Add the chicken breast and rice noodles. Pour in another can of coconut milk. Cook for another 3 minutes. Add the curry paste, lime juice and season with salt. Garnish the soup with fresh parsley and scallions.
Recipe by Olga's Flavor Factory at