Thai Ginger Chicken Soup Recipes

THAI CHICKEN AND GINGER SOUP, 'GAI JOO KHING'

Thai Chicken and Ginger Soup, 'Gai Joo Khing' image

Joo means stir fry in the ancient Chinese language. Gai = chicken, Khing = ginger. This is a regional recipe from Kanchanaburi province in Thailand. Similar to normal ginger chicken soup, this style is a bit sweet and salty as a result of the yellow bean sauce. It also has a mild heat from ginger and Thai pepper powder, which helps release gas from the stomach. In the past and also nowadays, Gai Joo Khing is the best dish to help a woman recover from giving birth and brings a lot of breast milk for the baby. Not only can you use chicken for this tasty dish, but fried fish can be used also. To make good Gai Joo Khing, you must fry the chicken with garlic and ginger until the aroma and flavor of ginger is prominent in the chicken before you add water.

Yield 4 Person(s)

Number Of Ingredients 11

Ingredients

Vegetable Oil
Chicken, Cut into bite size
Half Head of Garlic, peeled and crushed
Sliced Ginger
Yellow Bean Sauce (soybean paste)
Water or Soup Stock
Thin Soy Sauce
Thai Pepper Powder
Spring Onion cut into one inch long
Chopped Cilantro
Fresh Thai Chile Peppers

Steps:

Heat oil in a wok on medium heat until hot. Add chicken stir fry until start to cook, add garlic and ginger cook until aromatic. Stir in yellow bean sauce and water, bring to a boil for about 5 minutes. Season with thin soy sauce and white pepper powder. Add spring onion and cilantro remove from heat. Transfer to serving bowl top with red chili pepper. Serve with steamed jasmine rice. Enjoy!

THAI GINGER CHICKEN (GAI PAD KING)

Thai Ginger Chicken (Gai Pad King) image

My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers.

Provided by Shae's Mama

Categories World Cuisine Recipes Asian

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

1 ½ cups uncooked jasmine rice
3 ½ cups water
2 tablespoons vegetable oil
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Asian fish sauce
1 tablespoon oyster sauce
1 tablespoon white sugar
½ cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
¾ cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
½ teaspoon Thai red chile paste, or to taste
2 tablespoons chicken broth
salt and ground black pepper to taste
2 tablespoons fresh cilantro leaves

Steps:

Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

Nutrition Facts : Calories 491 calories, Carbohydrate 68.3 g, Cholesterol 64.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 30.2 g, SaturatedFat 1.9 g, Sodium 376.2 mg, Sugar 5.9 g

THAI GINGER-CHICKEN SOUP RECIPE

Thai Ginger-Chicken Soup Recipe image

This Thai ginger-chicken soup is full with the flavours of Thailand and makes for an exotic comfort food.

Provided by Woman and Home

Categories Dinner, Lunch, Starter

Time 30m

Yield Serves: 6

Number Of Ingredients 8

Ingredients

392ml unsweetened coconut milk
392ml unsweetened light coconut milk
700ml reduced-sodium chicken broth
1 inch fresh ginger, peeled and grated
2 tbsp fish sauce
3 tbsp fresh lime juice
1 tbsp grated lime zest
680g chicken thighs, skinless and deboned, cut into

Steps:

Combine the coconut milks, broth, ginger, fish sauce, lime juice and zest in a large soup pot, heat to medium-low and add the chicken. Simmer until the chicken is cooked through and the flavours have melded.
Stir in the mushrooms, scallions, coriander, snap peas and corn. Bring the soup back to a simmer and cook for 3 minutes just until the snap peas are tender-crisp.
At the table, add curry paste to taste and garnish with lime wedges and coriander.

Nutrition Facts : @context https

QUICK THAI-INSPIRED CHICKEN SOUP

Quick Thai-Inspired Chicken Soup image

This is a non-spicy Thai chicken soup made delicious with coconut milk, fresh veggies, and ginger. You can serve this over rice.

Provided by Bree

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 (2 inch) piece fresh ginger, grated
4 cloves garlic, finely chopped
1 small onion, thinly sliced
1 medium red bell pepper, seeded and thinly sliced
1 medium carrot, sliced
1 (6 ounce) skinless, boneless chicken breast, cut into bite-sized pieces
1 (15 ounce) can chicken broth
1 (15 ounce) can coconut milk
4 medium heads baby bok choy

Steps:

Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Add ginger and garlic and saute for about 1 minute. Add onion, bell pepper, and carrot and saute for 1 minute more. Add chicken and cook and stir until browned and no longer pink in the centers, 5 to 7 minutes.
Pour in chicken broth and coconut milk and bring to a boil.
Slice bok choy diagonally. Add to boiling soup and cook until tender, about 5 minutes. Serve in bowls.

Nutrition Facts : Calories 462.9 calories, Carbohydrate 28.2 g, Cholesterol 26.9 mg, Fat 32.6 g, Fiber 11 g, Protein 25 g, SaturatedFat 21.7 g, Sodium 1103.3 mg, Sugar 13.2 g

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