Can I prepare this soup in advance?

Yes, you can make the broth ahead of time and refrigerate it for up to three days. For the freshest taste, add tofu, herbs, and chicken right before serving.

How do I make this soup vegetarian?

Replace the chicken broth with vegetable broth, use soy sauce instead of fish sauce, and add mushrooms or extra tofu for depth of flavor.

What type of chicken works best?

Thinly sliced chicken breast is traditional, but chicken thigh can also be used for a juicier, slightly richer flavor.

Can I use firm tofu instead of silken tofu?

Yes, firm tofu holds its shape better and is less delicate than silken tofu. It’s a great choice if you plan on storing leftovers or reheating the soup multiple times.

Easy Thai Clear Soup with Chicken and Tofu – Delicious & Authentic (2025)

Description

A light and flavorful Thai clear soup made with chicken, silken tofu, fresh herbs, and vegetables simmered in a savory broth. Perfect as a comforting main or side dish.

Ingredients

Scale

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
Optional: steamed white rice, for serving

Instructions

Heat canola oil in a Dutch oven or soup pot over medium-high heat.
Add sliced garlic and sauté until fragrant and golden.
Stir in sliced carrots and cook until they begin to soften.
Pour in chicken broth, then add Maggi seasoning, fish sauce, and ground white pepper. Stir well.
Bring the soup to a boil, then lower to a simmer and partially cover for 10 minutes.
Uncover and add bok choy, green onions, parsley, and cilantro. Cook until wilted, about 3 minutes.
Add cubed silken tofu and thinly sliced chicken breast to the hot broth. Stir gently.
Simmer until the chicken is fully cooked, about 5 minutes.
Stir the soup thoroughly, taste, and adjust seasoning if needed.
Serve immediately, optionally with steamed white rice.

Notes

Add herbs toward the end to preserve their color and freshness.
Slice chicken thinly to ensure quick, tender cooking.
Handle silken tofu gently to prevent breaking.
For a vegetarian option, use vegetable broth and soy sauce instead of chicken broth and fish sauce.
Enhance flavor with a squeeze of lime juice or a dash of chili for spice.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 230
Sugar: 4 g
Sodium: 890 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 2 g
Protein: 24 g
Cholesterol: 45 mg

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