This healthy Thai chicken soup is bright, flavorful, and easy to customize to your preferred heat and sourness. 
Easy Thai Chicken Soup Recipe
Thai soups balance spicy heat and bright sour flavors, and this hot-and-sour chicken soup showcases that contrast beautifully. The combination of chiles and fresh lime gives the broth a lively profile that makes every spoonful satisfying. This is a healthy Thai chicken soup you can make ahead—the flavors often deepen after resting overnight. When reheating, boost the brightness with extra lime juice, more fish sauce for saltiness, or additional chili to increase the heat. The recipe is flexible, so adjust the seasonings to suit your taste and preferred spice level.
Video of Healthy Thai Chicken Soup Recipe:
Serve this hot and sour Thai chicken soup with rice or a side of noodles. For a lighter version, use chicken breast; dark meat will add more richness to the broth. This recipe works well with leftover roast chicken or with freshly cooked chicken. If using raw chicken, cut it into bite-sized pieces and cook it briefly before adding the broth and remaining ingredients. When ready to eat, taste and adjust lime juice, fish sauce or chilies to achieve the exact balance you prefer. Enjoy this satisfying low-carb soup! 
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Healthy Thai Chicken Soup
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Ingredients
- 1/2 pound (227 g) cooked shredded chicken breast or chicken thigh meat (2 cups)
- 1 Tablespoon (15 ml) olive oil
- 1/2 medium (0.5) onion , chopped
- 2 cloves (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 (homemade or store-bought)
- 1 (1) Kaffir Lime Leaf (optional), smashed
- Fresh lemongrass stalk about 2″ long and smashed
- 1 (1) fresh Thai chili or to taste, minced
- 1 (1) bell pepper , chopped
- 1 large (1 large) tomato , chopped
- 2 Tablespoons (30 ml) fresh lime juice
- fresh chopped cilantro for garnish
Instructions
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Heat oil in a pot over medium heat. Add chopped onion and minced garlic and cook until translucent, about 2–3 minutes.
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Add the cooked shredded chicken, grated ginger, and fish sauce. Stir and cook for about one minute to combine flavors. Pour in the chicken stock, then add the smashed Kaffir lime leaf, smashed lemongrass stalk, chopped bell pepper, chopped tomato, and minced Thai chili.
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Bring the soup to a boil, then reduce heat and simmer for about 5 minutes to meld flavors. Remove from heat and stir in fresh lime juice right before serving. Taste and adjust with additional fish sauce for saltiness, lime juice for more sourness, or extra chilies for heat. Garnish with chopped cilantro and serve hot. Enjoy!
Notes
Note 2: To increase heat, add more chilies. To increase sourness, add more fresh lime juice. Adjust gradually and taste as you go.
Video
Nutrition Information per Serving
This recipe was originally published in 2018 and re-published in 2020 with updated video.