Description
This vibrant Thai Chicken Soup combines tender chicken drumsticks with nutritious vegetables like butternut squash, bok choy, mushrooms, and optional okra, all simmered in a fragrant broth seasoned with fish sauce, soy sauce, lime juice, garlic, and fresh ginger. It’s a comforting, flavorful soup that offers a delightful balance of savory, tangy, and spicy notes, perfect for any meal.
Ingredients
Scale
Protein and Vegetables
- 1 tablespoon olive oil
- 6 chicken drumsticks
- Kosher salt and freshly ground black pepper, to taste
- 2 cups 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 with caps discarded (optional)
- 2 cups mushrooms (any type), sliced
Seasonings & Liquids
- 1 teaspoon fish sauce
- 1 tablespoon soy sauce
- Juice of 1 lime (+ more lime wedges for serving)
- 1 quart chicken broth
- 1/2 bunch chopped cilantro
- Thinly sliced red chile pepper or jalapeno (optional)
Instructions
- Brown the Chicken: Warm the olive oil in a large pot over medium-high heat. Season the chicken drumsticks with kosher salt and freshly ground black pepper, then brown them on all sides in the oil for about 5 minutes.
- Add and Cook Butternut Squash: Add the peeled and chopped butternut squash to the pot with the chicken. Cook for an additional 5 minutes, stirring occasionally to prevent sticking and to integrate the flavors.
- Sauté Onion: Add the chopped onion to the pot and stir together with the chicken and squash for a couple of minutes until the onion just begins to soften.
- Add Remaining Vegetables: Add the chopped bok choy, garlic, sliced fresh ginger, sliced okra (if using), and sliced mushrooms to the pot. Stir everything together to combine the ingredients evenly.
- Season and Simmer: Pour in the fish sauce, soy sauce, lime juice, and chicken broth. Bring the mixture to a gentle simmer over medium heat.
- Cook Until Vegetables are Tender: Let the soup simmer for about 8 minutes, or until the okra (if used) and mushrooms are cooked through and tender.
- Garnish and Serve: Serve the soup hot, topped with chopped cilantro and additional lime wedges. Optionally, add thinly sliced red chile pepper or jalapeno for extra heat. Enjoy!
Notes
- If okra is not in season or unavailable, omit it without affecting the soup’s flavor substantially.
- Adjust lime juice and fish sauce amounts to your taste preference for tanginess and saltiness.
- For a spicier soup, add the optional sliced red chile pepper or jalapeno as garnish or during cooking.
- Bone-in chicken drumsticks provide richer flavor and tenderness, but skinless can be used for a leaner option.
- Use vegetable broth to make a vegetarian version, and substitute chicken with tofu or tempeh.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
