Thai Chicken Soup

Serves 6 to 8


  • 1 whole Smart Chicken

  • 3 tablespoons butter

  • ½ cup toasted sesame oil

  • 1 tablespoon, plus 1 teaspoon red chili flakes*

  • ½ cup chopped fresh ginger

  • ½ cup chopped garlic

  • 3 cups small diced red onion

  • 3 cups small diced red bell pepper

  • 3 cups celery, sliced on bias

  • 1 tablespoon kosher salt

  • ¾ cup, plus 2 tablespoons flour

  • 1 ½ quarts chicken stock, simmering

  • 2 cups half and half

  • 1 can coconut milk

  • ½ cup chopped cilantro

  • ½ cup chopped mint

  • Juice of 1 lime

  • *For a spicier version, use 2 tablespoons of red chili flakes


Preheat oven to 375°F. Season whole chicken with kosher salt and cracked black pepper and roast for 1 hour, or until internal temperature registers 165°F on an instant-read thermometer. Pull all the meat off, shredding into bite-size pieces, and set aside.

In a large heavy bottom pot, heat the butter, sesame oil, and chili flakes. Add the ginger and garlic and cook gently for a couple minutes. Add the red onion, celery, red pepper, and salt. Cook the vegetables over medium heat for approximately 5 to 10 minutes, then add the flour, stirring to incorporate and create a thick paste (called a roux). Add the hot chicken stock in two parts, stirring until the roux is incorporated. Simmer the soup for 30 minutes, stirring frequently over low heat. Turn off the heat and add the half and half, coconut milk, cilantro, mint, lime juice and reserved chicken. Taste and adjust seasoning with kosher salt and lime as needed.

Recipe created by Lewis Orlady, The Lodge Restaurant & Pub, Truckee, California