Thai Chicken Soup

Oct. 9, 2015  |   Emma Zumsen
hot peppers & other fresh ingredients on a tabletop.
45 min

If you like the aromatics and flavor of Thai food but are intimidated by attempting their sometimes more complex recipes consider this soup the perfect starting point. The spices all impart a refreshing zing to the simple chicken soup base, making it a nice alternative to your usual go-to chicken noodle soup recipe. 


  • 3 green onions, shredded lengthwise
  • 1 Tbsp curry powder
  • 1/2 tsp cumin powder
  • 1 small fresh red Thai chilie, slivered
  • 2 C cooked chicken (1/2 white meat, 1/2 dark meat), diced
  • 1 C shiitake mushrooms, cleaned, stemmed and sliced


  1. Bring chicken stock to a boil in a medium sized pot with a lid.
  2. Add all the ingredients except the carrots and cilantro leaves.
  3. Lower heat to a simmer and cook for 10 minutes.
  4. Add carrots and cilantro and simmer for another 5 minutes.
  5. Remove kaffir lime leaves.
  6. Serve while hot with lime slices for garnish.

About the author

Emma Zumsen

Emma Zumsen

Emma is a wildly curious baker, mama, creator, and reader who loves a good farmer’s market almost as much as she loves a new pair of shoes. Born in Montana and raised in Minnesota, she made her way to the east coast nine years ago where she has settled in Brooklyn with her husband and son. In an effort to channel her various interests, passions, and experiences into something productive, she divides her professional brain between food and digital marketing – both of which she finds endlessly fascinating. Emma’s two favorite foods are freshly popped popcorn shared with her kiddo and guacamole.