Thai-Style Chicken Soup

I am obsessed with Thai flavours at the moment and this soup ticks all the right Thai food boxes. I got dried lemongrass leaves from my mom so I have been adding it to all my food lately. This soup is a variation of my traditional chicken soup, so, if you don't like Thai food, you can easily substitute the flavours with others flavours like more traditional herbs, basil, rosemary etc.

Ingredients:

  • 6 chicken pieces (thighs/breasts) - remove the skin and set aside for other recipes
  • chicken stock (1 bullion cube and boiling water is fine, but I often use frozen stock from other meals)
  • 2 bay leaves
  • 6 garlic cloves
  • thyme
  • chilli flakes
  • lemongrass
  • 3 slices of fresh ginger (or 1 tsp. of ginger powder)
  • mushrooms (I used a mixture of white button mushrooms and shimeji)
  • bok choy
  • 2 eggs
  • cilantro (optional)
  • Thai spices (I use a premix called Thai 7 spice - sugar/starch filler free)
  • salt & pepper