Thai Shrimp Chicken Soup

Dive into the bold, aromatic world of Thai cuisine with this irresistible Thai Shrimp Chicken Soup recipe! A delicate yet flavorful balance of creamy coconut milk, fragrant lemongrass, kaffir lime leaves, and spicy red Thai chilies creates a comforting broth that perfectly complements tender slices of chicken breast and succulent shrimp. Packed with layers of umami from fish sauce and a zesty kick of lime juice, this soup is further elevated with earthy mushrooms, fresh cilantro, and green onions for a vibrant finish. Ready in just 40 minutes, this one-pot wonder is ideal for busy weeknights or as a soul-warming starter. Serve it with jasmine rice or savor it as is for a satisfying taste of Thailand. Perfect for fans of Thai soups like Tom Kha or Tom Yum, this dish is a must-try for any spice-loving foodie!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 grams raw shrimp, peeled and deveined
• 250 grams boneless, skinless chicken breast, thinly sliced
• 400 ml coconut milk
• 500 ml chicken stock
• 2 pieces lemongrass stalks, bruised and cut into 2-3 inch pieces
• 4 pieces kaffir lime leaves, torn
• 20 grams galangal, thinly sliced
• 2 pieces red Thai chilies, finely sliced
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 100 grams mushrooms, sliced (shiitake or button)
• 2 tablespoons fresh cilantro, chopped
• 2 stalks green onions, sliced
• 1 tablespoon cooking oil

Directions

Step 1

Heat the cooking oil in a large pot over medium heat.

Step 2

Add the lemongrass, galangal, red chilies, and kaffir lime leaves to the pot. Sauté for 2-3 minutes until aromatic.

Step 3

Pour in the chicken stock and bring it to a gentle boil.

Step 4

Add the sliced chicken breast to the pot and simmer for 5-7 minutes, or until the chicken is fully cooked.

Step 5

Stir in the coconut milk and bring the mixture back to a gentle simmer.

Step 6

Add the mushrooms and cook for an additional 3-4 minutes.

Step 7

Add the shrimp to the pot and cook for 2-3 minutes, or until the shrimp turn pink and are fully cooked.

Step 8

Season the soup with fish sauce, lime juice, and sugar. Taste and adjust seasoning if needed.

Step 9

Remove the pot from the heat and garnish the soup with fresh cilantro and green onions.

Step 10

Serve hot and enjoy your Thai Shrimp Chicken Soup with a side of jasmine rice or on its own!

Nutrition Facts

Serving size	1791.4 grams (1791.4g)

Amount per serving	% Daily Value*
Calories	1163

Total Fat 30.30g	39%
Saturated Fat 5.30g	27%
Polyunsaturated Fat 0.00g
Cholesterol 715mg	238%
Sodium 4489mg	195%
Total Carbohydrate 60.40g	22%
Dietary Fiber 3.20g	11%
Total Sugars 39.70g
Protein 162.20g	324%

Vitamin D 10IU	48%
Calcium 334mg	26%
Iron 7mg	41%
Potassium 2367mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.4%

Protein: 55.8%

Carbs: 20.8%