Cool evenings are perfect for curling up by the fire with a cozy blanket and your favorite socks. There's something special about enjoying a warm meal like this Thai chicken soup on a chilly night.

This soup offers a nutritious take on traditional chicken noodle, loaded with protein and gluten-free goodness, making it a comforting option that's guilt-free.

Get ready to heat up your soup pot and settle in for a snug evening with a show to binge-watch.

thai chicken soup

The broth is incredibly flavorful and satisfying. It's filled with nutritious super veggies like mushrooms, okra, and butternut squash. If you prefer a vegetarian version, you can skip the chicken drumsticks and add some beans for protein, creating a hearty meal that's perfect for dinner. Who doesn't love a one-pot dish? The blend of Thai spices, zesty chili, lime, and cilantro is utterly irresistible.

thai chicken soupthai chicken soup

A special shoutout to Seamus Mullen for inspiring this recipe with a similar dish from his wonderful cookbook Real Food Heals; the flavor profile here is reminiscent of his chicken, okra, and mushroom blend. Check out the recipe below!

thai chicken soup
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Description

This Thai Chicken Soup Is The Comfort Food Your Weekend Needs

Ingredients

  • 1 tablespoon olive oil
  • 6 chicken drumsticks
  • kosher salt and freshly ground black pepper
  • 2 cups of peeled, chopped butternut squash
  • 1 onion, chopped
  • 3 baby bok choy (or 1 regular bok choy), chopped
  • 3 garlic cloves, chopped
  • 1 3-inch piece fresh ginger, peeled and sliced
  • 2 cups okra, sliced and caps discarded (optional, omit if not in season!)
  • 2 cups mushrooms (any type), sliced
  • 1 teaspoon fish sauce
  • 1 tablespoon soy sauce
  • juice of 1 lime (+ extra lime wedges for serving)
  • 1 quart chicken broth
  • 1/2 bunch chopped cilantro
  • thinly-sliced red chile pepper or jalapeno (optional)

Instructions

  1. Heat the olive oil in a large pot over medium-high heat, season the drumsticks with salt and pepper, and brown them on all sides for about 5 minutes. Add the chopped squash and sauté for another 5 minutes, stirring occasionally.
  2. Add the onion and stir for a couple of minutes until it begins to soften, then mix in the bok choy, garlic, ginger, okra, and mushrooms. Combine everything well.
  3. Stir in the fish sauce, soy sauce, lime juice, and chicken broth. Bring to a simmer and cook until the okra and mushrooms are tender, about 8 minutes. Serve garnished with cilantro and lime. Enjoy!