If you’re craving something warm, hearty, and bursting with flavor, this Thai Basil Chicken Soup with Jasmine Rice is everything you need in a bowl. A comforting twist on traditional asian chicken soup recipes, this dish balances the peppery aroma of Thai basil with tender chicken, a touch of chili heat, and the subtle fragrance of jasmine rice. It’s like wrapping yourself in a blanket of comfort food, Southeast Asian style. Perfect for chilly evenings or when you just need a reset, this soup has the kind of depth that reminds you why you love winter soup recipes so much.
While Thai soups often get overshadowed by classics like thai tom yum soup or thai coconut chicken soup, this one deserves a spot in your weekly rotation. It's also easy enough for a weeknight but complex enough to impress guests. Think of it as a flavor-packed cousin to vietnamese soup or a more vibrant take on chinese chicken soup.
Thai Basil Chicken Soup with Jasmine Rice
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Thai
Large Pot or Dutch Oven A sturdy base for building the soup’s flavors. If you don’t have one, any deep stockpot will work.
Rice cooker or medium saucepan For preparing jasmine rice. A stovetop method works just as well if you don’t have a rice cooker.
Cutting board and sharp knife Essential for prepping veggies, herbs, and chicken.
Ladle and stirring spoon For serving and stirring as you build the soup.
Fine mesh strainer (optional) If you want a clearer broth or remove excess bits from aromatics.
For the Soup Base
- 2 tablespoons vegetable oil or peanut oil for extra flavor
- 1 medium yellow onion thinly sliced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1-2 Thai bird’s eye chilies thinly sliced (adjust to heat preference)
- 1 tablespoon red curry paste
- 4 cups chicken broth low-sodium preferred
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 1 cup coconut milk optional for a creamy version
For the Chicken
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper to taste
Vegetables and Herbs
- 1 red bell pepper thinly sliced
- 1 cup baby bok choy chopped
- 1/2 cup snap peas trimmed
- 1/4 cup fresh Thai basil leaves or sweet basil if Thai basil is unavailable
- 1/4 cup cilantro leaves optional
For Serving
- 2 cups cooked jasmine rice
- Lime wedges
- Additional Thai basil or cilantro for garnish
Prepare the Jasmine Rice
Start by cooking the jasmine rice according to package instructions or in a rice cooker. Fluff it and set aside. The rice will be served in the bowl with the soup, absorbing all that flavorful broth.
Sauté Aromatics
Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and sauté until soft and translucent, about 3 minutes. Toss in the garlic, ginger, and Thai chilies and sauté for another minute until fragrant.
Build the Soup Base
Add the red curry paste and stir into the aromatics for about a minute. Pour in the chicken broth, fish sauce, soy sauce, sugar, and lime juice. Bring the mixture to a gentle simmer.
If you're leaning toward a creamier texture reminiscent of thai coconut chicken soup, stir in the coconut milk at this stage.
Cook the Chicken
Season the chicken pieces lightly with salt and pepper. Add them directly into the simmering broth. Let them cook gently for about 10–12 minutes, or until they are fully cooked and tender. Chicken thighs are the preferred cut here—they’re juicy and flavorful, holding up better than chicken breasts in soup.
Alternatively, for a shortcut, you can use pan-seared chicken tenders cut into chunks.
Add Vegetables
Stir in the bell peppers, bok choy, and snap peas. Cook for another 5 minutes until the vegetables are just tender but still vibrant. Don’t overcook—you want them to retain some crunch and color.
Finish with Herbs
Turn off the heat and immediately stir in the Thai basil leaves and cilantro (if using). Let them steep for a minute to release their fragrance into the broth. Taste and adjust seasoning—add a dash more lime juice or fish sauce if you want more tang or saltiness.
Serve
Place a scoop of jasmine rice into each serving bowl. Ladle the hot soup over the rice, making sure to get a bit of everything in each bowl. Garnish with extra Thai basil, lime wedges, or a drizzle of chili oil for heat lovers.
Pairings
This Thai Basil Chicken Soup pairs beautifully with a number of accompaniments:
- Thai-style cucumber salad: The cool, crunchy cucumber with a tangy-sweet dressing balances out the warm heat of the soup.
- Shrimp spring rolls: Add another protein and a bit of crunch to your meal. These work particularly well if you’re trying to echo the vibes of thai shrimp soup dishes.
- Coconut milk flan or mango sticky rice: Finish on a sweet note that mirrors the tropical elements of your meal.
- Thai iced tea or lemongrass ginger tea: These cooling drinks complement the spice and warmth of the soup perfectly.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can, though chicken thighs are juicier and more flavorful. If you use chicken breast, be cautious not to overcook it—it can dry out more easily. Consider slicing it thinly to ensure even cooking.
2. Is this similar to tom yum or other Thai soups?
It shares some DNA with thai tom yum soup in terms of aromatics and spice, but this soup is more herbaceous and less sour. It’s a unique hybrid among thai soup recipes—somewhere between thai chicken soup and thai noodle soups, but rice-based.
3. Can I make this vegetarian?
Yes! Swap the chicken for tofu or mushrooms (like oyster or shiitake), use vegetable broth, and skip the fish sauce (or use a vegan alternative). You’ll still get plenty of flavor.
4. How can I store leftovers?
Store the soup and rice separately in airtight containers. The soup will keep in the fridge for 3–4 days and freezes well. Reheat gently on the stove. Rice may dry out in the fridge, so sprinkle a little water before reheating.
5. Is this considered a traditional Thai dish?
Not exactly—it’s more of a modern adaptation or fusion inspired by various thai soup recipes and asian chicken soup traditions. That said, it stays true to Thai flavor profiles with ingredients like Thai basil, red curry, and fish sauce.
