This Thai-inspired soup offers a comforting yet aromatic experience, blending rich chicken stock with the fragrant notes of bruised lemongrass and salam leaves. The dish is elevated by the addition of crispy fried shallots, providing a delightful textural contrast to the tender, minced chicken. It delivers a hearty, protein-packed satisfaction with a pleasant, subtle kick of heat from crushed black pepper. Perfect for weeknight dinners or when you crave something warming and satisfying for the whole family, this recipe is simple to prepare using ingredients you likely already have on hand. It&# 226;ÂÂs a versatile meal that balances freshness with depth, making it a dish you will return to again and again for its consistent, home-style comfort.
Fried Chicken Soup
Description
This Thai-inspired soup offers a comforting yet aromatic experience, blending rich chicken stock with the fragrant notes of bruised lemongrass and salam leaves. The dish is elevated by the addition of crispy fried shallots, providing a delightful textural contrast to the tender, minced chicken. It delivers a hearty, protein-packed satisfaction with a pleasant, subtle kick of heat from crushed black pepper. Perfect for weeknight dinners or when you crave something warming and satisfying for the whole family, this recipe is simple to prepare using ingredients you likely already have on hand. It&# 226;ÂÂs a versatile meal that balances freshness with depth, making it a dish you will return to again and again for its consistent, home-style comfort.Ingredients
Directions
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Mince the boneless chicken into small, bite-sized pieces or thin strips to ensure quick cooking and tender texture.
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Bruise the lemongrass stalk with the flat side of a knife to release its essential oils, then cut it into manageable lengths if necessary.
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In a large pot, bring the chicken stock to a gentle boil over medium-high heat.
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Add the bruised lemongrass stalk and the salam leaf to the boiling stock to infuse the broth with aromatic flavors.
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Stir in the minced chicken pieces, ensuring they are fully submerged in the hot liquid.
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Simmer the soup uncovered for about 10-12 minutes, or until the chicken is cooked through and opaque.
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Season the soup with crushed black pepper, stirring gently to combine.
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Remove the lemongrass stalk and salam leaf from the pot before serving, as they are not meant to be eaten.
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Ladle the hot soup into bowls and garnish generously with fried shallots for added crunch and flavor.
Nutrition Facts
- Amount Per Serving
- Calories 686.3kcal
- % Daily Value *
- Total Fat 32.7g51%
- Saturated Fat 9.3g47%
- Cholesterol 228.6mg77%
- Sodium 551.3mg23%
- Total Carbohydrate 7.4g3%
- Dietary Fiber 1.0g4%
- Sugars 4.5g
- Protein 76.0g152%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Salam leaves, also known as bay leaves from the Indonesian bay tree, have a distinct eucalyptus-like aroma. If unavailable, you can substitute with regular bay leaves, though the flavor profile will be slightly different.
For a richer broth, consider using homemade chicken stock or adding a splash of coconut milk at the end of cooking for a creamier texture, similar to traditional Thai curries.
Fried shallots are essential for the authentic Thai flavor and texture. They can be made at home or purchased pre-made from Asian grocery stores. Store any leftovers in an airtight container at room temperature.
This soup is best served immediately while hot to enjoy the contrast between the warm broth and the crispy shallots. If storing leftovers, keep the fried shallots separate and add them just before reheating to maintain their crunch.
Adjust the amount of black pepper to suit your preference for heat. You can also add a squeeze of lime juice or a dash of fish sauce for additional brightness and umami.
