Main Course: Thai Chicken Soup


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That’s right, kids!  It’s January and that means cold season is upon us once again.  But what if you’re ailing and mommy can’t give you the TLC you need?   Have no fear!  This delicious chicken soup- with- a –Thai- twist recipe will get you through the month in flying colors and amazing flavors!  It’s so tasty that I bet you won’t even wait to catch a cold to whip it up!

The weather may be cold, but life is still good.  So eat right and enjoy!

Chef Arturo Vargas


4 cups chicken broth

3 ounces fish sauce

4 tablespoons of freshly squeezed lime juice

1 cup of sliced shitake mushrooms

1 stalk of lemon grass, chopped

1 carrot, slivered
1 red onion, chopped

1 cup of fresh chopped tomato

½ cup of fresh cilantro, chopped

½cup of bamboo shoots

10 ounces of boneless chickend breast

1 tablespoon brown sugar

1 avocado, chopped



In a large saucepan, bring the chicken broth to a boil over high heat.  Add the lemon grass and reduce heat to medium.  Cook uncovered for 5 minutes, or until the broth has a lemon flavor.

Next, add the chicken, carrots, onions, bamboo shoots, tomato, and mushrooms to the broth. Cook uncovered for 6 to 8 minutes, until the chicken and vegetables are tender.  Add brown sugar, fish sauce and lime juice and stir well.

Serve over rice or in individual soup bowls with the rice on the side.  Garnish with freshly chopped cilantro and avacado.

A native of Acapulco, Mexico, Chef Arturo Vargas is a respected health educator and owner of Northern California’s Taste for the Senses Catering. Arturo was formally trained in the culinary arts in Mexico. Prior to opening his catering company, he served as chef in some of San Francisco, California’s finest restaurants, and facilitated healthy cooking classes and workshops for organizations such as the University of California, Davis, the American Heart Association, and Whole Foods Market. His culinary expertise has been featured in several publications, including Sacramento Magazine, Luxe Life magazine and on

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