Mythaichickensoup Recipes

THAI CHICKEN NOODLE SOUP

Steps:

• Heat a large stock pot over medium heat. Add oil, carrots, onion, and bell pepper. Cook for about 3 minutes. Add chicken and mix well. Add garlic. Cook until chicken is no longer pink in the center and juices run clear, 5 to 10 minutes.
• Mix in chicken broth, coconut milk, curry paste, salt, and pepper. Bring soup to a boil, about 5 minutes. Add noodles and allow soup to come to a boil again. Reduce heat to low and simmer about 3 minutes.
• Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.

THAI CHICKEN SOUP

Steps:

• Bring chicken, water, and 1 1/2 teaspoons salt to a boil in a large stockpot. Skim foam. Add garlic, ginger slices, shallots, cilantro, 1/2 cup lemongrass, and the lime zest. Reduce heat. Simmer, partially covered, for 30 minutes.
• Remove breast, and set aside. Simmer, partially covered, for 30 minutes.
• Strain soup through a sieve. Reserve legs and thighs, and discard remaining solids. Return soup to stockpot. Let chicken cool slightly. Remove meat from bones, and slice.
• Stir chiles, ginger matchsticks, and sliced lemongrass into strained soup. Simmer for 10 minutes. Skim fat. Stir in lime juice and fish sauce. Season with salt. Garnish with cilantro, and serve with lime wedges.

THAI CHICKEN SOUP

Steps:

• Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
• Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

THAI CHICKEN SOUP

Steps:

• Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
• Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

SPICY CHICKEN THAI SOUP

Steps:

• Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
• Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
• Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
• Stir in mushrooms and cook for 5 more minutes.
• Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
• Skim off any excess oil and fat that rises to the top and discard.
• Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
• Remove from heat and add about 1/2 the cilantro.
• Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.