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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Baby, it’s cold outside, and there’s nothing like a steaming bowl of chicken noodle soup to warm your heart, and your belly! Step out of the box this time with our easy, Asian-inspired Miso Chicken Noodle Soup that you’ll make for years to come. This soup is loaded with healthy veggies — shredded carrots, shiitake mushrooms, ginger, garlic, green onions, and baby bok choy — tender slices of chicken, nestled in a fragrant, mildly spicy miso broth and topped with a runny egg. We used vermicelli rice noodles for this soup, but you can substitute with ramen or soba noodles. It’s all good! The chicken literally cooks in minutes so drop the pieces in right before you’re ready to serve. You’ll need both chopsticks and a big spoon for this hearty, warming chicken noodle soup! Get in ‘mah belly!
This warming Miso Chicken Noodle Soup has everything good nestled together in a bowl.
Sauté the veggies in a stock pot until tender before adding in the broth.
Slice the chicken breasts thinly. Throw them into the soup as the final step. The chicken will cook quickly and stay very tender.
Add in the baby bok choy when you add the chicken. You don’t want to overcook it!
Assemble the soup in this order: noodles on the bottom, pour broth over the noodles, make sure you get lots of chicken and veggies, garnish with fresh cilantro and a soft-boiled egg. Use both chopsticks and a spoon!
- 2 tablespoons canola oil
- 4 cloves garlic, minced
- 12 shiitake mushrooms, cleaned and trimmed
- 3 green onions, thinly sliced (green and white parts)
- 1 tablespoon fresh ginger, grated
- 4 ounces vermicelli rice noodles
- 6 cups low-sodium chicken stock
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons white or yellow miso
- 1 tablespoon sambal oelek
- 4 heads baby bok choy, trimmed and chopped into pieces
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 eggs, soft boiled, sliced in half
- 1 small bunch fresh cilantro, for garnish
- In a large Dutch oven or stock pot, heat the canola oil over medium-high heat. Add in garlic, mushrooms, green onions, and ginger. Sauté for about 3-4 minutes, until fragrant.
- Meanwhile, fill a medium stock pot with water and bring to a boil. Add in the rice noodles, lower heat to medium and boil according to directions, around 5 minutes, until al dente. Drain in a colander under cold water, and set aside.
- Add the chicken stock to the sautéed veggies and bring to a boil. Lower the heat to simmer and add in the soy sauce, miso and sambal oelek. Stir until miso is dissolved into the broth. Simmer for 10 minutes. Just before ready to serve, drop in the baby bok choy and slices of chicken. Stir until chicken is just cooked through, about 4-5 minutes. (Do not overcook!)
- To serve, add some rice noodles at the bottom of the soup bowl and ladle the soup stock on top. Garnish the soup with sliced eggs and fresh cilantro.
If you liked this recipe, try our