How to Make Thai Chicken Broth (Traditional & Healthy Version)

Name: How to Make Thai Chicken Broth (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: malaysia
Ingredients: 100g Vegetarian chicken strips (Protein alternative (tauhu or tempeh works)); 3 leaves Daun limau purut (kaffir lime leaves) (Torn for aroma); 1 stalk Serai (lemongrass) (Bruised); 1 piece Pandan leaf (Tied in a knot); 1 small Carrot (Sliced thin); 2 pieces Cili padi (bird’s eye chili) (Crushed, adjust for spice); 1/4 cup Santan (coconut milk) (Light coconut milk for health); 1-inch piece Ginger (Sliced); 3 cups Mushroom stock (Low sodium); 1/2 Lime (Juiced); 2 tbsp Coriander leaves (Chopped); 1/2 tsp Salt (To taste); 1/4 tsp Black pepper (To taste)

Thai Chicken Broth, known locally as 'Sup Ayam Thai', is a vibrant, aromatic soup that reflects the multicultural richness of Malaysia’s cuisine. While its roots trace back to Thai influences, the Malaysian adaptation incorporates local ingredients like daun limau purut (kaffir lime leaves), serai (lemongrass), and pandan for an unforgettable depth of flavor. This vegetarian adaptation swaps chicken for plant-based protein, making it suitable for meat-free diets while still capturing the essence of the original broth. The broth is light, refreshing, and perfect for lunch, especially in Malaysia’s tropical climate. With its blend of spicy, tangy, and herbal notes, Thai Chicken Broth is a popular choice among Malaysians seeking a health-conscious meal that doesn’t compromise on taste. The use of fresh vegetables, aromatic herbs, and santan (coconut milk) creates a soothing soup that’s both nourishing and easy to digest. This dish celebrates Malaysia’s multicultural palate and local produce, making it a staple in many homes.

35 min jumlah2 hidanganMudah120 kcal / 100g

Bahan

Arahan langkah demi langkah

Step 1 · Prepare all vegetables and herbs

Prepare all vegetables and herbs. Slice carrots, ginger, and crush cili padi. Tear daun limau purut and bruise serai.

5 min

Step 2 · Heat mushroom stock in a pot

Heat mushroom stock in a pot. Add ginger, serai, daun limau purut, and pandan leaf. Simmer for 5 minutes until fragrant.

7 min

Step 3 · Add carrots and vegetarian chicken strips

Add carrots and vegetarian chicken strips. Cook for 7 minutes until carrots soften and protein is heated.

3 min

Step 4 · Stir in santan and crushed cili padi

Stir in santan and crushed cili padi. Simmer for 3 minutes to blend flavors. Avoid boiling after adding santan.

Step 5 · Season with salt and black pepper

Season with salt and black pepper. Remove pandan leaf and serai before serving.

Step 6 · Add lime juice and garnish with coriander leaves

Add lime juice and garnish with coriander leaves. Serve hot.

Mengapa resipi ini sihat

Using vegetarian protein and light santan reduces saturated fat and calories while providing essential nutrients. The broth is hydrating, low-carb, and suitable for weight management. Fresh spices boost metabolism and digestion, making it a perfect healthy lunch for calorie-conscious Malaysians.

Nota tentang tradisi

Thai Chicken Broth is widely enjoyed in Malaysia, especially in northern states like Kedah and Perlis, where Thai influences are strong. It’s commonly served during lunch or light gatherings, reflecting the cross-cultural harmony of Malaysia’s food landscape. The use of local herbs and santan highlights the Malaysian touch, making it a comforting dish for all ages.

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