This had to be my all-time favorite soup from my recent trip to Southeast Asia — Thai Clear Soup! In fact, this is what I ate for breakfast every morning at the fabulous Khwan Beach Resort in Koh Samui, Thailand. Could not wait to come home and recreate it for all of you, so here’s my version of Thai Clear Soup with Chicken and Tofu. It’s ridiculously healthy, but very hardy. This is a no-noodle soup which equals no guilt! And it couldn’t be easier to make. Literally took me only 45 minutes! This version has chicken and silken tofu, but it’s traditionally made with minced pork and egg tofu. You can use whatever you have on hand. I’m so happy I was able to enjoy this soup in Thailand since there was a TON of eating that took place there. What a treat it was to eat authentic dishes in Asia!
So healthy, but also hardy, this Thai Clear Soup is loaded with good-for-you ingredients like bok choy, garlic, carrots, green onions, and herbs.
Bok choy is a main ingredient of this soup with it’s leafy greens. But use the stalks as well because they add a nice crunch to the dish.
Loads of fresh veggies are nestled into this Thai Clear Soup. The herbaceous cilantro and parsley give this soup a wonderful fragrance!
You’ll be ladling up seconds and thirds of this Thai Clear Soup. We made this with chicken and tofu, but it’s popular in Thailand with minced pork.
- 2 tablespoons canola oil
- 3 cloves garlic, thinly sliced
- 1 large carrot, thinly sliced
- 5 cups chicken broth (homemade or store-bought)
- 1 tablespoon Maggi Seasoning
- 1 tablespoon fish sauce
- 1 ½ teaspoons ground white pepper
- 1 bunch bok choy, leaves and stems, chopped
- 3 green onions, large slices
- 1 cup fresh parsley, stemmed
- 1 cup fresh cilantro, stemmed
- 1 14-ounce package silken tofu, cubed
- 1 large boneless-skinless chicken breast, thinly sliced
- In a Dutch oven or soup pot, heat the oil over medium-high heat. Add the garlic slices to the pot and sauté until fragrant. Add the sliced carrots and sauté until both start to soften. Pour in the chicken broth and stir. Add in the Maggi seasoning, fish sauce, and white pepper. Bring to a boil, lower to a simmer and partially cover for 10 minutes.
- Uncover and add in the bok choy, green onions, parsley, and cilantro. Stir until wilted, about three minutes. Right before you’re ready to serve, add in the tofu and chicken. The chicken will cook quickly in the hot broth, about 5 minutes. Stir the soup thoroughly and serve immediately.
- Optional: Serve with steamed white rice.
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If you liked this recipe, try our Miso Chicken Noodle Soup
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I like my Thai soup hot and spicy, and this bowl of absolute yumminess will definitely warm your belly! It’s flavored with spicy Tom Yum paste, which can be purchased at most Asian markets but also online (Tom Yum Paste). This recipe has very few ingredients but packs a powerful punch, and the jasmine rice will temper the heat. If you can’t find jumbo prawns with the head on, simply use any jumbo shrimp you can find at the market!
- 10 cups water
- 5 tablespoons Tom Yum paste (more for extra spicy)
- 8 kaffir lime leaves (fresh or dried)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 10 whole shiitake mushrooms or button mushrooms (stems removed)
- 1 small bunch fresh cilantro (stems on)
- 1 pound jumbo prawns, head on
- Steamed jasmine rice
- In a large stock pot, bring the water to a boil. Add in Tom Yum paste (more if you want it to be spicier), kaffir lime leaves, fish sauce, brown sugar, and mushrooms. On a low boil, cook for 20 minutes. Taste the broth and add more Tom Yum paste if needed. Add in the cilantro and prawns. Cook until prawns are pink and fully cooked (about 5 more minutes). Place steamed jasmine rice at bottom of soup bowl and pour soup over the top. Garnish with more fresh cilantro.