Description
This vibrant Thai Chicken Soup combines succulent chicken drumsticks with nutrient-packed vegetables like butternut squash, bok choy, okra, and mushrooms in a flavorful broth enhanced by fish sauce, soy sauce, lime juice, and fresh herbs. It’s a comforting, aromatic, and colorful soup perfect for a nutritious meal with a delicious balance of umami and citrusy freshness.
Ingredients
Scale
Meat and Proteins
- 6 chicken drumsticks
Vegetables
- 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 and caps discarded (optional)
- 2 cups mushrooms (any type), sliced
Liquids and Seasonings
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon fish sauce
- 1 tablespoon soy sauce
- Juice of 1 lime (+ more lime wedges for serving)
- 1 quart chicken broth
Garnishes
- 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 generously with kosher salt and freshly ground black pepper. Place them in the pot and brown on all sides for about 5 minutes to develop flavor and color.
- 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 combine flavors.
- Sauté Vegetables: Add the chopped onion to the pot and stir for a couple of minutes until it begins to soften. Then add the chopped bok choy, garlic cloves, sliced fresh ginger, sliced okra (if using), and sliced mushrooms. Stir all ingredients together to blend the flavors.
- Add Seasonings and Broth: Pour in the fish sauce, soy sauce, and the juice of one lime, followed by one quart of chicken broth. Stir to combine all the elements evenly.
- Simmer the Soup: Bring the mixture to a gentle simmer. Let it cook uncovered for about 8 minutes, or until the okra and mushrooms are tender and cooked through and the chicken is fully cooked and flavors have melded.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped cilantro and thinly sliced red chile pepper or jalapeno for heat if desired. Serve additional lime wedges on the side for extra citrus brightness.
Notes
- Okra is optional and can be omitted if not in season or not preferred.
- Use bone-in chicken drumsticks for more flavorful broth and tender meat; skin can be left on or removed based on preference.
- Adjust soy sauce and fish sauce amounts to control saltiness and umami according to taste.
- For extra heat, add more sliced chili or jalapeno when serving.
- This soup can be served as a light meal or paired with steamed jasmine rice.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
