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Epicurious
Gourmet

Spicy Chicken Soup

3.8

(4)

Yam Jin Gai

Mom's chicken noodle is great, but this soup is all about heat and bold flavor. Thais typically incorporate soup into a menu rather than making it a separate course.

Active time: 1 1/2 hr Start to finish: 5 1/2 hr (includes making stock)

Cooks' note:

Soup (without fish sauce, soy sauce, and mint) can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.

Recipe information

  • Yield

    Makes 8 servings (as part of larger meal; makes about 6 1/2 cups)

Ingredients

6 cups Thai chicken stock
2 to 3 teaspoons northern Thai chile powder
4 small shallots, thinly sliced (1/4 cup)
3/4 lb skinless boneless chicken breast, cut into 1 1/2- by 1/4-inch strips
1 to 2 tablespoons nam pla (Asian fish sauce; preferably Thai)
2 tablespoons soy sauce
1/2 cup coarsely chopped fresh mint
2 scallions, thinly sliced
1 cup loosely packed fresh cilantro leaves

Preparation

  1. Step 1

    Bring stock to a simmer in a 3- to 4-quart saucepan, then stir in chile powder (to taste) and shallots and simmer, uncovered, 2 minutes. Add chicken and simmer until just cooked through, about 2 minutes. Stir in fish sauce (to taste) and soy sauce and simmer 1 minute. Remove from heat and stir in mint.

    Step 2

    Serve soup warm, topped with scallions and cilantro.

TagsSoupSoup/StewThaiSoutheast AsianAsianChicken BreastChickenPoultryCilantroHerbs & SpicesSideStarterLunchDinnerDairy FreeNut FreeSimmerGourmet
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