Spicy Sticky Chicken Soup: Thai Basil & Roasted Chili Recipe

Updated at: 21/05/2025

Craving a comforting yet exciting soup? Look no further than this Spicy Sticky Chicken Soup, bursting with the fragrant aroma of Thai basil and the satisfying kick of roasted chilies. This isn't your grandma's chicken soup; we're taking things up a notch with a rich, sticky broth that clings deliciously to tender chicken pieces. Imagine the perfect balance of sweet, savory, spicy, and herbaceous notes in every spoonful – a true culinary adventure awaits.

This recipe elevates the classic comfort food into a flavorful masterpiece, perfect for a chilly evening or a vibrant lunch. Get ready to tantalize your taste buds with a symphony of textures and tastes. For a detailed, step-by-step guide to creating this unforgettable Spicy Sticky Chicken Soup, read on!

Tools Needed

  • Pot

Ingredients

  • Water: 2 liters
  • Chicken Stock Cube: 1
  • Galangal: 20 grams
  • Lemongrass: 5 stalks
  • Kaffir Lime Leaves: 7 leaves
  • Chicken: 1200 grams (approx. 1.2 kg)
  • Tamarind Juice: 2.5 ladles
  • Light Soy Sauce: 0.5 ladle (approx. 3 spoons)
  • Fish Sauce: 1 spoon
  • MSG: 1 teaspoon (optional)
  • Shallots: 7
  • Basil Leaves: null
  • Roasted Chili: 10 pieces (or to taste)

Step-by-Step Instructions

Step 1. Prepare the Broth

  • Put 2 liters of water in a pot.
  • Add 1 chicken stock cube and 20 grams of galangal.
  • Bring the water to a boil.
  • Add the chicken and let it simmer for about 30 minutes, skimming off any foam that rises to the surface. Do not stir frequently.
Put 2 liters of water in a pot.Add 1 chicken stock cube and 20 grams of galangal.Bring the water to a boil.Add the chicken and let it simmer for about 30 minutes, skimming off any foam that rises to the surface. Do not stir frequently.
Prepare the Broth

Step 2. Season and Flavor

  • Add 2.5 ladles of tamarind juice.
  • Add 0.5 ladle of light soy sauce, 1 spoon of fish sauce, and 1 teaspoon of MSG (optional).
Add 2.5 ladles of tamarind juice.Add 0.5 ladle of light soy sauce, 1 spoon of fish sauce, and 1 teaspoon of MSG (optional).
Season and Flavor

Step 3. Add Aromatics and Chili

  • Add 7 shallots, 5 stalks of lemongrass, 7 kaffir lime leaves, and basil leaves.
  • Add 10 pieces of pounded roasted chili (adjust to your spice preference).
Add 7 shallots, 5 stalks of lemongrass, 7 kaffir lime leaves, and basil leaves.Add 10 pieces of pounded roasted chili (adjust to your spice preference).
Add Aromatics and Chili

Step 4. Simmer and Finish

  • Simmer until the chicken is tender and the flavors have melded.
Simmer until the chicken is tender and the flavors have melded.
Simmer and Finish

Read more: Creamy Thai Coconut Turkey Meatballs: Easy Recipe

Tips

  • For softer chicken, simmer longer.
  • Add more water if needed.
  • Adjust the amount of tamarind juice, soy sauce, fish sauce, and chili to your taste.
  • Use free-range chicken for a richer flavor.

Nutrition

  • N/A

FAQs

1. Can I adjust the spice level?

Absolutely! Reduce the number of chilies or remove some seeds for less heat. You can also add more chilies for extra spice.

2. What can I substitute for Thai basil?

If you don't have Thai basil, regular sweet basil or even cilantro can work as a substitute, though the flavor will be slightly different.

3. Can I make this soup ahead of time?

Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.


This Spicy Sticky Chicken Soup is more than just a recipe; it's a culinary journey to the vibrant flavors of Thailand. Enjoy the satisfying warmth and delicious complexity of this dish, perfect for sharing with friends and family. So gather your ingredients and embark on this flavorful adventure – your taste buds will thank you!