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Thai Chicken Soup

Thai Chicken Soup


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Loosely based on Tom Kha Gai, Thai chicken soup recipe comes together in under an hour with easy to find ingredients.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 bunch scallions, whites and pale-greens thinly sliced, dark greens sliced 1-inch thick
  • 1 1-inch piece ginger, peeled, finely chopped
  • 1 large carrot, peeled, shredded
  • 1 jalapeño, with seeds, thinly sliced (or seeded if you prefer less heat)
  • 1 cup quartered stemmed shiitake mushrooms
  • 1 pound skinless, boneless chicken breasts or thighs
  • 1 quart low-sodium chicken broth
  • 1 14-ounce can coconut milk
  • 1 tablespoon (or more) fish sauce (such as nam pla or nuoc nam)
  • 2 cups thinly sliced sugar snap peas
  • 1 teaspoon lime zest, divided
  • Fresh tender herbs (such as cilantro or basil)
  • Lime wedges (for serving)

Recipe Preparation

  • Heat oil in a large heavy pot over medium-high heat. Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes. Add carrot, jalapeño, and mushrooms and cook until softened, about 3 minutes. Add chicken, broth, coconut milk, and fish sauce. Bring to a boil, reduce heat, and cook until chicken is cooked through, 15–20 minutes. Transfer chicken to a plate and let cool slightly.

  • Add fish sauce to soup and season with salt and more fish sauce, if desired. Shred chicken into large chunks and return to pot along with sugar snap peas. Stir in lime zest. Top with fresh herbs and serve with lime wedges alongside.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

1 serving contains:Calories (kcal) 310Fat (g) 20Saturated Fat (g) 13Cholesterol (mg) 45Carbohydrates (g) 12Dietary Fiber (g) 3Total Sugars (g) 4Protein (g) 22Sodium (mg) 800Reviews SectionCouple of problems in how the recipe is written. Calls for four cloves of garlic but does not say to chop or mince. I assumed that was an oversight. Also calls for the lime zest to be divided and then seems to ask for it all to be added at the end. I also did increase the broth. Otherwise the quantity is pretty small and it is still plenty flavorful if you increase the broth. Overall a delicious soup!I’ve made this many times and each time I add another 16 ounces of chicken broth.AnonymousBeverly Hills05/27/18

Thai Chicken Coconut Soup

Known as Tom Kha Ghai, this coconut soup is one we are always craving. The creamy coconut paired with ginger and lime gives this soup it's unique and delicious flavor. Lemongrass is also traditional in this soup and we'd recommend adding some to this soup if you can find it. Lemongrass will give it a slightly fruity flavor. This Thai soup is also traditionally topped with a chili oil to give it heat it up, but the creamy coconut milk mellows it out a bit so add as much or as little as you like. The thighs cook right in the soup to make them extra tender and flavorful.

Looking for more soup inspo? Check out all of our favorite soup recipes!

Have you made this yet? Let us know how it went in the comments below!

Editor's Note: The introduction to this recipe was updated on December 17, 2020 to include more information about the dish.


Thai Chicken Soup - Recipes

  • 4 carrots peeled and cut into matchstick-thin strips (about 2 cups )
  • 1 medium red bell pepper cut into short thin strips (about 1 cup )
  • 5 oz sliced shiitake mushrooms about 2 1/2 cups
  • 12 oz boneless, skinless chicken breasts cut in half horizontally
  • 2 tbsp Thai red curry paste or green curry paste
  • 2 tbsp sugar
  • 4 cups Swanson® Chicken Broth
  • 1 can unsweetened coconut milk 14 ounces
  • 2 tbsp lime juice
  • 1 tbsp grated lime zest
  • 2 tbsp chopped cilantro
  • 4 carrots peeled and cut into matchstick-thin strips (about 2 cups )
  • 1 medium red bell pepper cut into short thin strips (about 1 cup )
  • 5 oz sliced shiitake mushrooms about 2 1/2 cups
  • 12 oz boneless, skinless chicken breasts cut in half horizontally
  • 2 tbsp Thai red curry paste or green curry paste
  • 2 tbsp sugar
  • 4 cups Swanson® Chicken Broth
  • 1 can unsweetened coconut milk 14 ounces
  • 2 tbsp lime juice
  • 1 tbsp grated lime zest
  • 2 tbsp chopped cilantro

Ingredient Note: We developed this recipe using Thai Kitchen® red curry paste. Please note, though, that the blend of spices in the paste varies by brand, so different brands can have different heat levels. You might want to adjust the amount of curry paste in this recipe to factor in the brand’s heat level and to fit your own preferences.

Nutrition Values Per Serving : Calories 252, Total fat 15.5 g, Saturated fat 12.7 g, Cholesterol 32 mg, Sodium 777 mg, Total carbohydrate 14.4 g, Dietary fiber 2.2 g, Protein 14.8 g, Vitamin A 915 %DV, Vitamin C 34 %DV, Calcium 4 %DV, Iron 17 %DV


20 Minute Thai Chicken Curry Soup

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion chopped finely
  • 1 teaspoon freshly grated ginger
  • 3 cloves garlic minced
  • 4 heaping tablespoons Thai red curry paste
  • 4 cups vegetable or chicken broth (or stock)
  • 2 cups water
  • Juice of 1 lime
  • 3.5 ounces rice noodles (see note)
  • 1 (13.5 ounce) can coconut milk (I used full-fat)
  • 2 cups cooked chicken (I used rotisserie)
  • Generous handful fresh basil torn
  • Handful fresh cilantro chopped
  • Scallions chopped, to taste
  • Salt & pepper to taste
  • Lime wedges for serving

Instructions

Notes

  • I used half a package of Thai Kitchen stir fry rice noodles (not the super thin ones) for this soup. You could add the whole package, but keep in mind it'll soak up the soup broth faster, so you may need to add more broth, especially if you reheat it.
  • I used Thai Kitchen red curry paste.
  • I always keep fresh ginger in a sealed container in my freezer. It makes it much easier to grate that way, and I am never without ginger. I used my handy Microplane grater/zester to easily grate it.

Featured in Soups: Chicken Wonton Soup เกี๊ยวน้ำ ( Kiao Nam Gai )

Currently rated:
Rated 4.5 Stars from 1726 reader reviews

Yield: 6 - 10 servings
Prep time: 30 minutes
Cooking time: 10 minutes
Ready in: Less than 45 Minutes

To make this delicious Thailand-style wonton soup we start by infusing the chopped chicken filling with the distinct Thai flavors of lemongrass, kaffir lime leaf, coriander root, and garlic, and serve them with crisp bok choy Chinese cabbage in a rich and fatty chicken broth. Like nearly all Thai soups, we season each bowl at the table with a selection of condiments to add spicy, sour, sweet, and salty flavors.

Ingredient List: What's in our Chicken Wonton Soup.

For the Chicken Wontons

  • 400 Grams ground Chicken or Pork
    (chopped chicken or pork)
  • 1 teaspoon Lemon grass
    (finely chopped)
  • 1 teaspoon Kaffir lime leaves
    (finely chopped)
  • 1 teaspoon Coriander Root
    (finely chopped)
  • 1 teaspoon Garlic
    (finely chopped)
  • 1 teaspoon Green onion
    (finely chopped)
  • 1 teaspoon Tapioca Starch
  • 1 teaspoon finely ground White Pepper
  • 1/2 teaspoon Fish Sauce
  • 1/2 teaspoon Sesame oil
  • 50 Wonton wrappers

For the Chicken Broth

  • 6 - 8 Cups Chicken or vegetable stock
  • 1 teaspoon Coriander Root
    (finely chopped)
  • 1 teaspoon Garlic
    (finely chopped)
  • 2 teaspoons Oyster Sauce
  • 1 teaspoon Light Soy Sauce
  • 1/2 teaspoon finely ground White Pepper
    (finely ground white pepper)
  • 1 teaspoon Sugar
  • 4 - 6 heads Chinese cabbage
    (Bok Choy Leaves)

Basic Directions: How we make our Chicken Wonton Soup.

1) Grind the lemongrass, kaffir lime leaf, garlic, and coriander root into a smooth paste. Blend the paste together with the chopped meat, green onion, tapioca flour, white pepper, fish sauce, and sesame oil, then fill and wrap the wontons.

2) Create the soup broth by adding coriander root, white pepper, garlic, oyster sauce, and soy sauce to unseasoned chicken or vegetable stock. Boil hard for 5 minutes.

3) In another pot, heat some water and boil the wontons for 5 minutes. Remove them and place in a serving bowl. Next, blanch the bok choy leaves for about a minute and place them in your bowls with the wontons. Spoon enough of the broth over the bowl to lightly cover the wontons and bok choy.

4) Top with chopped green onion and a sprinkle of finely ground white pepper. Serve with table condiments of your choice, including sun-dried red chili flakes, pickled green chilies, fish sauce with red chili, and sugar.


Thai Chicken Soup

Gosh I love February! Not because of Valentine’s Day, but because it’s so short and always seems to fly by. The faster the cold months fly by the better in my opinion. If you didn’t know or couldn’t tell, I’m a summer girl at heart. I’ve been longing for hiking in the mountains, running in shorts, longer days and sitting outside on our deck enjoying a glass of rosé.

Those days are so close, yet so far away. It’s torture waiting for them. The bulbs in my front yard have sprouted which means spring is coming, but I know not to get too excited because I’m sure there are still plenty more snow days ahead. Colorado likes to dump snow up until mid to late May. Half the years we’ve lived here there’s been snow on my birthday, not exactly how I like to celebrate.

Last week the weather was wonderful and felt like spring, this week, not so much. It’s back to loading on the layers before I go running, trudging through snow, avoiding ice patches and eating foods that warm me up from the inside out. This Thai Chicken Soup will be on the menu at some point this week and I’m not mad about it.

Thai food was never really something that I went out of my way to make or eat up until about 5 years ago. Now I find myself craving it’s complex flavors frequently.

Thai food and this Thai Chicken Soup in particular hit all the flavor notes. Spiciness from the red curry paste, fresh, bright flavors from the ginger and lemongrass, a touch of sweetness from the honey and umami from the fish sauce. Don’t let the fish sauce freak you out. I’ll admit it does stink if you stick your nose up to the bottle, but what you smell isn’t what you’ll taste once it’s combined with all of the other spices and ingredients.

The broth is by far the star of this soup recipe. Aside from everything that goes into the broth, the remaining ingredients are simple. Shredded chicken, mushrooms, a red bell pepper and snow peas. It’s a lighter soup that you’ll probably want something to go along with it, like this Crunchy Thai Cucumber Salad. You could also add rice noodles to the soup to “beef” it up and make it more filling. However you eat it, it’s a wonderful way to warm up during these last couple months of cold weather!


Recipe: Delicious Mike's Spicy Thai Chicken Rice Noodle Soup

Hello everybody, welcome to our recipe site, looking for the perfect Mike's Spicy Thai Chicken Rice Noodle Soup recipe? look no further! We provide you only the best Mike's Spicy Thai Chicken Rice Noodle Soup recipe here. We also have wide variety of recipes to try.

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We hope you got insight from reading it, now let’s go back to mike's spicy thai chicken rice noodle soup recipe. You can have mike's spicy thai chicken rice noodle soup using 37 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Mike's Spicy Thai Chicken Rice Noodle Soup:

  1. Provide of Noodles.
  2. Take 2 of 16 oz Asian Rice Stick Noodles [room temp].
  3. Provide of Spicy Thai Chicken Broth.
  4. You need 1/2 lb of Precooked Rotisserie Shreadded Chicken.
  5. You need 3 box of 32 oz Chicken Broth [+ reserves].
  6. Use 2 tbsp of Thai Kitchen Fish Sauce [+ reserves].
  7. Prepare 1 1/2 tsp of Thai Lemon Grass [minced].
  8. Use 10 of Thai Chile Peppers [stems removed – left whole – + reserves].
  9. Provide 2/3 cup of Thai Basil [chopped + reserves].
  10. Use 1 cup of Fresh Bean Sprouts [left whole – + reserves].
  11. Take 1/4 tsp of Chinese 5 Spice.
  12. Use 1 of 1" Piece Fresh Ginger [peeled – left whole].
  13. You need 2/3 cup of Celery With Leaves [sliced].
  14. Get 2/3 cup of White Or Purple Onions [sliced].
  15. Get 8 clove of Fresh Garlic [smashed and fine chopped].
  16. Provide 1 of Juice Of 1 Thick Lime Wedge [+ reserves].
  17. You need 1/2 cup of Fresh Snap Peas.
  18. Get 2/3 cup of Carrots [sliced].
  19. Prepare 1 tsp of Black Pepper.
  20. You need 2 tbsp of Siracha Garlic Chile Sauce [+ reserves].
  21. You need 1/2 tbsp of Powdered Chicken Bullion.
  22. Provide 2 tbsp of Soy Sauce [+ reserves].
  23. Provide of Garnishments.
  24. Provide of Fresh Bean Sprouts.
  25. Take of Siracha Garlic Chile Sauce.
  26. Get of Thai Chile Peppers [sliced].
  27. Prepare of Jalapeños [sliced].
  28. Use of Sliced Boiled Eggs.
  29. You need of Fresh Thai Basil.
  30. Get of Fresh Cilantro.
  31. Take of Lime Wedges.
  32. You need of Soy Sauce.
  33. Take of Fish Sauce.
  34. Take of Options [add all to broth if chosen].
  35. Take 1 of Cinnamon Stick.
  36. Take 1/3 cup of Coconut Milk.
  37. Take of Star Anise [or, you can increase your chinese 5 spice by 1/4 tsp if out].

Instructions to make Mike's Spicy Thai Chicken Rice Noodle Soup:

  1. Here's what you'll need..
  2. Rinse and chop your vegetables..
  3. ● Place everything in the Spicy Thai Chicken Broth section [except for the + reserves] in a large pot and bring to a simmer. Boil until carrots are soft. About 35 to 40 minutes. ● Add additional chicken broth or water if you need it at simmers end. You'll definitely want a lot of broth for this dish. ● Turn off heat..
  4. Prepare your chilled, fresh garnishments and place on table in seperate bowls..
  5. ● Pull your 1" whole ginger piece and fine chop 1 tablespoon of it. Place back in pot. ● I'll also add another handful of fresh chopped Thai Basil to the pot again and allow it to steep for flavor and texture..
  6. Place room temperature rice noodles evenly in 4 seperate bowls. Try to slightly seperate noodles in bowls with chopsticks..
  7. ● Bring broth back up to a super heavy boil. ● Ladle piping hot broth over the tops of your noodles. ● Mix broth and noodles well. The noodles will cook almost immediately. ● Allow soup with noodles to sit for 1 minute before garnishing and serving..
  8. ● Know that even with your broths long simmer time, your snap peas and bean sprouts will still remain crispy. ● Allow your guests to serve themselves from their noodles, to the broth, to their garnishes. They always seem to have great fun doing that! See the Garnishment section for options. ● IMHO opinion as a Chef – additional fresh thai basil leaves, the squeeze of a lime wedge, Siracha Garlic Chile and Soy Sauce are absolutely essential – garnishment wise – in this soup upon serving. Enjoy!.

If you find this Mike's Spicy Thai Chicken Rice Noodle Soup recipe helpful please share it to your good friends or family, thank you and good luck.


Follow Our Recipe

Prep Time: 5 to 8 minutes | Cook time: 25 to 30 minutes | Yield: 6 servings

Ingredients

  • 1/3 cup water
  • 3 Tablespoons jasmine rice
  • 8 oz raw chicken breast
  • 1 ½ teaspoons canola oil
  • 1 cup diced yellow onion
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon red curry paste
  • 2 Tablespoons peeled and minced fresh ginger root
  • 1 3/4 Teaspoons seeded and thinly sliced jalapeno pepper
  • 3 1/2 cups low sodium chicken broth
  • 1 cup peeled and diced sweet potatoes
  • 3 Tablespoons coconut milk
  • 1/2 cup reduced fat (2%) milk
  • 1 1/2 low sodium soy sauce
  • 3/4 teaspoon fish sauce
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons water
  • 2 Tablespoons lime juice
  • 2 3/4 teaspoons unseasoned rice vinegar
  • 1 1/2 teaspoons honey
  • 2 Tablespoons thinly sliced green onions
  • 1 1/2 Tablespoons chopped fresh cilantro

To Cook Jasmine Rice:

  • 1.Bring water to a boil.
  • 2.Stir in rice. Reduce heat to medium-low. Cover and simmer for 15 minutes. Remove from heat. Let stand, covered, for 5 minutes or until liquid is absorbed.

To Poach Chicken:

  • 1.Place chicken in a saucepan or pot, making sure to sit mostly in a single layer
  • 2.Cover chicken with water by an inch or so.
  • 3.Bring water to a boil over medium-high heat.
  • 4.Reduce to a simmer, cover, and cook for 8 to 10 minutes or until opaque and cooked through.

To Make Thai Chicken & Rice Soup:

  • 1.Heat oil in stock pot or kettle over medium heat.
  • 2.Add onion, and saute for 3 minutes
  • 3.Stir in garlic, and saute for 1 minute.
  • 4.Stir in curry paste, ginger and jalapeno. Saute for 1 minute.
  • 5.Add stock, sweet potatoes. Bring to a boil. Reduce heat, and simmer for 10 minutes.
  • 6.Stir in chicken, coconut milk, milk, soy sauce and fish sauce. Return to a simmer and cook for 10 minutes.
  • 7.Combine cornstarch and water for slurry. Stir into soup. Bring to a simmer.
  • 8.Stir in rice, lime juice, vinegar, honey, green onions and cilantro. Enjoy!

Nutrition Facts: Calories: 130 , Carbs: 15 g , Protein: 8 g , Fat: 3 g , Sat. Fat: 1.5 g , Cholesterol: 20 mg , Sodium: 220 mg , Fiber: 1 g


About Thai Red Curry

Usually, Thai red curry paste is less spicy than green curry paste. The paste is a combination of dried red chilies with garlic, galangal, lemongrass, peppercorns, salt, coriander seeds, cumin, kaffer lime leaves, and shrimp paste.

Typically, you use a mortar & pestle to combine all of those flavours into a paste. (Although, a food processor would work, too). Then you cook the paste in oil, along with meat, chicken, tofu or fish, as well as vegetables.

Although you can make your own Thai Red Curry paste, you can easily find excellently prepared curry pastes in most grocery stores.


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Comments:

  1. Abner

    The faithful idea

  2. Ariyn

    Can you fill the gap?

  3. Hallwell

    not new,



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