Thai Chicken Rice Soup Recipe & Video

I combined Thai pantry staples into a Chicken Rice Soup starring lemongrass, coconut milk, and a surprise ingredient I never expected to pair with them.

I wasn’t expecting a bowl to flip my week, but this Thai Chicken Rice Soup video blew me away. It’s light on fuss but messy with flavor, made with boneless skinless chicken thighs and lemongrass that give it this slightly wild, citrusy edge.

Think Chicken Rice Soup but not the boring kind, more like a cousin of Thai Chicken Curry Soup With Rice that somehow keeps things clean and bright. I messed up my first try and still loved it, so you’ll prob like it even if you rush.

Watch the video, then come back and tell me what you changed.

Ingredients

• Chicken provides lean protein, stays tender and gives the broth rich mouthfeel.
• Jasmine rice adds comforting carbs and a floral aroma, slightly thickens the broth.
• Lemongrass brings bright citrus notes, adds freshness and that Thai perfume.
• Fish sauce gives salty umami depth, be careful its strong but magical.
• Lime juice adds sharp sour brightness, wakes everything up and balances salt.
• Thai chilies pack fierce heat, use sparingly unless you like fire.
• Ginger and garlic give warm aromatics, anti inflammation benefits and cozy flavor.
• Cilantro and Thai basil add herbaceous brightness, fresh finish and nice contrast.

Ingredient Quantities

• 1 lb (450 g) boneless skinless chicken thighs or breasts, thinly sliced or shredded
• 6 cups (1.4 L) low sodium chicken broth
• 1 cup jasmine rice, rinsed
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or a 1 inch piece thinly sliced
• 2 stalks lemongrass, white part only, smashed and sliced
• 1 small onion, thinly sliced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar or palm sugar
• 1 to 2 Thai bird’s eye chilies, sliced
• Juice of 1 lime
• 2 scallions, thinly sliced
• 1/4 cup fresh cilantro leaves, chopped
• Handful Thai basil leaves, optional
• Bean sprouts, optional
• Fried shallots or fried garlic for garnish
• Salt and black pepper, to taste

How to Make this

1. Rinse the jasmine rice until the water runs clear and set aside; thinly slice or shred the chicken and prep the garlic, ginger, smashed lemongrass, and onion.

2. Heat the vegetable oil in a large pot over medium heat. Add the garlic, ginger, sliced onion and lemongrass and cook until fragrant and the onion is soft, about 2 to 3 minutes.

3. Pour in the chicken broth, scrape up any brown bits, then add the rinsed rice. Bring to a boil, reduce to a gentle simmer and cover. Cook until the rice is nearly tender, about 15 to 20 minutes depending on your rice.

4. When the rice is nearly done, slide in the thinly sliced or shredded chicken so it can finish cooking in the hot broth. Stir gently so the chicken cooks evenly, about 5 to 8 minutes for thin slices.

5. Add the fish sauce, soy sauce and sugar; stir and taste. This is the time to balance salty and sweet, so add a little more fish sauce if it needs depth, or a pinch more sugar if it tastes flat.

6. Toss in the sliced Thai bird’s eye chilies while the soup simmers if you want heat; you can remove seeds for less spice. Season with salt and black pepper sparingly since fish sauce is salty.

7. Once the chicken is cooked through and the rice is soft, turn off the heat and stir in the juice of one lime. Taste and adjust fish sauce, lime or pepper as needed.

8. Ladle into bowls and finish with the scallions, chopped cilantro, and Thai basil leaves if using. Add bean sprouts on top or on the side for crunch.

9. Sprinkle fried shallots or fried garlic over each bowl for texture and extra flavor. Serve hot and enjoy; leftovers get even better after a day in the fridge, just reheat gently and add a splash of water or broth if it thickens.

Equipment Needed

1. Large heavy‑bottomed pot with lid (4 to 6 qt), for simmering the rice and chicken
2. Fine mesh sieve or strainer, to rinse the jasmine rice
3. Chef’s knife, sharp, for slicing the chicken onion and lemongrass
4. Cutting board
5. Wooden spoon or heatproof spatula, for stirring so nothing sticks
6. Measuring cups and spoons, for broth rice and seasonings
7. Ladle and tongs or a fork, to slide in and serve the chicken and soup
8. Small citrus reamer or handheld juicer plus a couple small bowls for garnishes and tasting

FAQ

Thai Chicken Rice Soup Recipe & Video Substitutions and Variations

• Chicken (thighs or breasts): swap for firm tofu, pressed and cubed, or for seafood use peeled shrimp. Tofu soaks up the broth, just pan sear till golden before adding; shrimp goes in at the end so it dont overcook.
• Jasmine rice: use basmati for a fluffier grain, brown rice for nuttier flavor (cook separately cause it takes longer), or try rice noodles for a lighter, pho like bowl — add noodles near the end.
• Lemongrass: use 1 tablespoon lemongrass paste or 1 tablespoon grated lemon zest plus a little lime zest, or toss in 2 kaffir lime leaves if you got em; add at the start when sautéing.
• Fish sauce: swap with tamari or soy sauce plus a squeeze of lime for brightness, or for a vegan umami use 1 teaspoon miso dissolved in warm broth and taste for salt.

Pro Tips

– Toast the rice briefly in the hot oil and aromatics for a minute before adding broth. It gives a subtle nutty flavor and helps the grains stay separate, so the soup doesn’t turn into porridge fast.

– Slice the chicken thin across the grain for tender bites, or shred and quickly sear it first to get some brown bits. Both ways add more texture and flavor than just dropping cold meat in, but dont overcook it.

– Manage the chili heat by toasting whole chilies in the pan or crushing some seeds if you want more kick, or remove seeds and bruise the chilies for milder heat. Little adjustments like that let you control the spice without messing up the whole bowl.

– Always add the lime off the heat and taste after each tweak, fish sauce can hide saltiness so go slow. Leftovers taste better the next day but will thicken, just splash in some hot broth or water when reheating and re-crisp your fried shallots in a dry pan right before serving.