Flexible Thai Soup Recipes

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FLEXIBLE THAI SOUP



Flexible Thai Soup image

Make and share this Flexible Thai Soup recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 29m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 shallot, chopped
2 tablespoons chopped fresh ginger
1 clove garlic, minced
1 can vegetable broth
1 can coconut milk
1/4 cup cilantro, chopped
1 lemon, juice of
3 -5 drops chili sauce, to taste
2 tablespoons soy sauce (the original called for Thai fish sauce)
1 cup water chestnuts or 1 cup black mushrooms

Steps:

  • Saute shallot, garlic and ginger in a small amount of vegetable oil.
  • Add coconut milk and vegetable broth.
  • Bring to a boil.
  • Turn down to simmer.
  • Add cilantro, lemon juice, chili sauce, soy sauce (or alternative) and vegetables.
  • Simmer until spinach is wilted and veggies are tender but not limp, approximately 5 minutes.
  • Serve with rice.

EASY THAI SOUP



Easy Thai Soup image

Make and share this Easy Thai Soup recipe from Food.com.

Provided by Aleya Khan

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

150 g chicken
1/2 cup canned mushroom
6 cups water
2 teaspoons salt
1/2 cup lemon juice
1 ginger (medium)
3 -4 curry leaves
1 tablespoon cornflour
1/2 cup rice (boiled)
1 spring onion

Steps:

  • put chicken pieces , 6 cup water. curry leaves and roughly cut ginger in a pot and bring to boil.
  • remove bones from chicken and add it to boiling stock. also add, diced mushroom, salt and lemon juice bring it to boil.
  • disolve corn flour in little water and add it to soup and simmer for 5 mins.
  • taste it again and add on if you want more lemon flavour or salty taste.
  • put chopped spring onion and boiled rice in the serving bowl and serve hot.

Nutrition Facts : Calories 192.1, Fat 6, SaturatedFat 1.7, Cholesterol 28.1, Sodium 1284.8, Carbohydrate 25.1, Fiber 1.1, Sugar 0.8, Protein 9.7

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