Air Fryer Chicken Crispy Shallot and Ginger Soup

Name: Air Fryer Chicken Crispy Shallot and Ginger Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1¼ lb (560 g) boneless, skinless chicken breasts, cut into 1½-inch cubes, patted dry; ¾ lb (340 g) shallots, peeled, thinly sliced into rings (reserve 3 oz / 85 g for air frying; remainder minced); 3 tbsp (30 g) fresh ginger, minced; 2 stalks lemongrass stalks, white and light green parts only, cut into 2-inch pieces, lightly bruised; 6 cups (1420 ml) unsalted chicken broth; 1½ cups (360 ml) unsweetened coconut milk (13.5 oz can); 1½ tbsp (22 ml) fish sauce; 2 tbsp (30 ml) fresh lime juice; 1½ tbsp (22 ml) neutral oil (vegetable, canola, or olive oil), for air frying shallots; tsp kosher salt; tsp freshly ground black pepper; 1 tsp (2 g) Thai red bird's-eye chili (or red chili flakes), sliced thinly (or ½ tsp flakes if preferred) (optional); ¼ cup (10 g) fresh cilantro, roughly chopped, for garnish

From the MyKitchenBank Kitchen

A Thai-inspired soup with tender air-fried chicken, fragrant with ginger and lemongrass, finished with a luxurious coconut milk swirl and crispy fried shallots that add textural contrast and deep umami. The broth is built from the ground, creating a rich base that's lighter than traditional curries but deeply flavorful.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 4 servings (about 10 cups total)

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Ingredients

4 servings

1¼ lb (560 g) boneless, skinless chicken breasts, cut into 1½-inch cubes, patted dry
¾ lb (340 g) shallots, peeled, thinly sliced into rings (reserve 3 oz / 85 g for air frying; remainder minced)
3 tbsp (30 g) fresh ginger, minced
2 stalks lemongrass stalks, white and light green parts only, cut into 2-inch pieces, lightly bruised
6 cups (1420 ml) unsalted chicken broth
1½ cups (360 ml) unsweetened coconut milk (13.5 oz can)
1½ tbsp (22 ml) fish sauce
2 tbsp (30 ml) fresh lime juice
1½ tbsp (22 ml) neutral oil (vegetable, canola, or olive oil), for air frying shallots
tsp kosher salt
tsp freshly ground black pepper
1 tsp (2 g) Thai red bird's-eye chili (or red chili flakes), sliced thinly (or ½ tsp flakes if preferred) (optional)
¼ cup (10 g) fresh cilantro, roughly chopped, for garnish

Equipment (8)

Air fryer (4-quart or larger capacity)
Large pot or Dutch oven (6-quart)
Cutting board
Sharp knife
Wooden spoon
Measuring spoons and cups
Small bowl
Paper towels

Steps

Before you start

Preheat the air fryer to 380°F (193°C)
Have all ingredients prepped and measured before starting—this soup comes together quickly once cooking begins
Pat chicken dry with paper towels to ensure even crisping in the air fryer

1
Air fry crispy shallotsOven 380°F / 195°C
- Toss the 3 oz (85 g) of thinly sliced shallots with 1.5 tbsp (22 ml) neutral oil, ¼ tsp salt, and a pinch of black pepper.
- Spread in an even layer in the air fryer basket.
- Air fry at 380°F (193°C) for 12–15 minutes, shaking the basket halfway through, until the shallots are deep golden brown and crispy.
- Transfer to a paper towel–lined plate and set aside.
- Do not overcrowd the basket; work in batches if needed.
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Ready when: Shallots are deep golden brown and crispy to the touch, not limp
Tip: Do not walk away; shallots can scorch quickly. Shake the basket halfway to ensure even browning.
2
Season and cook chickenOven 380°F / 195°C
- Pat the cubed chicken dry and season generously on all sides with ½ tsp salt and ¼ tsp black pepper.
- Arrange in a single layer in the air fryer basket (work in two batches if necessary).
- Air fry at 380°F (193°C) for 12–14 minutes, shaking the basket halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the surface is light golden.
- Transfer to a plate.
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Ready when: Internal temperature reaches 165°F (74°C); exterior is light golden and firm to touch
Tip: Do not overcrowd the basket. If cooking in two batches, keep the first batch warm on a covered plate.
3
Build the broth base
- Heat a large pot or Dutch oven over medium heat.
- Add the minced shallots (the remainder from the 0.75 lb / 340 g), minced ginger, and Thai chili (if using).
- Sauté, stirring constantly, for 2–3 minutes until fragrant and softened, but not browned.
- The mixture should smell sweet and peppery.
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Ready when: Shallots and ginger are softened and very fragrant; no color on the aromatics
Tip: Stir constantly to prevent browning and ensure even cooking of the aromatics.
4
Add broth and lemongrass
- Pour the 6 cups (1420 ml) chicken broth into the pot.
- Add the bruised lemongrass pieces.
- Increase heat to medium-high and bring to a gentle boil, then reduce heat to medium-low and simmer for 5 minutes.
- This infuses the broth with lemongrass essence.
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Ready when: Broth is gently simmering; small bubbles break the surface regularly
Tip: Do not allow a rolling boil—a gentle simmer extracts lemongrass flavor without clouding the broth.
5
Add chicken and coconut milk
- Remove and discard the lemongrass pieces.
- Add the cooked chicken pieces to the pot.
- Pour in the 1.5 cups (360 ml) coconut milk, stirring to combine evenly.
- Bring back to a gentle simmer over medium heat.
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Ready when: Coconut milk is fully incorporated; soup is steaming and small bubbles appear at the edges
Tip: Stir gently to avoid breaking up the chicken. Coconut milk can split if boiled aggressively.
6
Season and finish
- Add 1.5 tbsp (22 ml) fish sauce and 2 tbsp (30 ml) fresh lime juice.
- Taste and adjust seasoning: add a pinch more salt if the broth seems flat, more lime juice for brightness, or more fish sauce for deeper umami.
- The soup should taste balanced—savory, slightly tangy, and aromatic.
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Ready when: Soup is fully seasoned and tastes balanced; no single flavor dominates
Tip: Add fish sauce and lime juice gradually, tasting as you go—these are assertive ingredients.
7
Serve and garnish
- Ladle the soup into four bowls.
- Top each bowl with a generous handful of the crispy fried shallots and a scatter of fresh cilantro.
- Serve immediately while the soup is hot and the shallots are still crispy.
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Tip: Add the crispy shallots just before serving so they remain crispy and don't absorb broth moisture.

Good to know

Tips

Shallots brown fastest at the edges; shake the air fryer basket halfway through to ensure even, even crisping. Burnt shallots taste bitter, so watch the timer closely.
Fish sauce smells pungent raw but mellows beautifully when incorporated into the broth. Start with 1 tbsp and add more to taste if you're new to it.
If your air fryer is smaller than 4 quarts, cook the shallots and chicken in batches. This prevents overcrowding, which leads to uneven cooking.
This soup is best served immediately, but the broth base keeps well. Prepare it ahead and fry the shallots fresh just before serving for optimal texture contrast.

Make ahead

The broth (through step 5, before adding fish sauce and lime juice) can be made up to 2 days ahead and refrigerated in an airtight container. Reheat gently on the stovetop over medium heat. Air-fried shallots are best made fresh the day of serving for maximum crispness, but can be stored in an airtight container at room temperature for up to 8 hours and crisped again in a 300°F (149°C) oven for 2–3 minutes if they soften.

Storage & reheating

Store cooled soup in an airtight container in the refrigerator for up to 3 days. Do not freeze coconut milk–based soups, as the texture may break. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if it has thickened. Store crispy shallots separately in an airtight container at room temperature for up to 8 hours to prevent them from absorbing moisture.

Substitutions

lemongrass stalks → 2 tbsp (30 ml) fresh lemon juice added at the end, or 1 tsp dried lemongrass powder. Fresh lemongrass is ideal for authentic Thai flavor, but citrus or dried versions work in a pinch. Reduce fresh lemon juice by half if using the bottled version.
unsweetened coconut milk (13.5 oz can) → 1.5 cups (360 ml) heavy cream or half-and-half. This creates a creamy European-style soup rather than Thai-inspired, but the richness is comparable. Use within 2 days.
fish sauce → 1.5 tbsp (22 ml) soy sauce or tamari, or 1 tbsp miso paste dissolved in 2 tbsp warm broth. Fish sauce provides authentic umami, but these alternatives deliver similar depth. Soy sauce is saltier, so reduce added salt accordingly.
boneless, skinless chicken breasts → 1.25 lb (560 g) boneless, skinless chicken thighs, cut into 1½-inch pieces. Thighs are more forgiving and stay moist longer, though they add slightly more fat. Air fry at 380°F for 14–16 minutes.