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Thai Basil Chicken Soup with Jasmine rice

Thai Basil Chicken Soup with Jasmine Rice

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Thai
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Jasmine Rice

  1. 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

  1. 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

  1. 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.
  2. 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

  1. 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.
  2. Alternatively, for a shortcut, you can use pan-seared chicken tenders cut into chunks.

Add Vegetables

  1. 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

  1. 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

  1. 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.