Thai Ginger Soup Recipes

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THAI GINGER SOUP



Thai Ginger Soup image

San Marco Grocery's world famous Thai Ginger Soup! A simple coconut milk base with chicken breast strips, ginger and cilantro. Garnish with red chilies and cilantro sprigs.

Provided by TORIHAWK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 8

3 cups coconut milk
2 cups water
½ pound skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons minced fresh ginger root
2 tablespoons fish sauce, or to taste
¼ cup fresh lime juice
2 tablespoons sliced green onions
1 tablespoon chopped fresh cilantro

Steps:

  • Pour the coconut milk and water into a saucepan, and bring to a boil. Add the chicken strips, and reduce heat to medium. Simmer for about 3 minutes, just until the chicken is cooked through. Stir in the ginger, fish sauce and lime juice. Sprinkle in the green onions and cilantro, and serve.

Nutrition Facts : Calories 414.7 calories, Carbohydrate 7.3 g, Cholesterol 28.5 mg, Fat 39 g, Fiber 2.1 g, Protein 14.4 g, SaturatedFat 32.9 g, Sodium 598 mg, Sugar 0.7 g

BEST GINGER GARLIC SOUP FOR COLDS



Best Ginger Garlic Soup For Colds image

Learn how to make the best healthy Ginger Garlic Soup for colds. Our easy Chinese noodle recipe features mushrooms, scallions & bok choy.

Provided by Andrew Dobson

Categories     Soup

Time 20m

Number Of Ingredients 16

1 tbsp Sesame oil
1 Spanish onion
2 cups Green onions (chopped, green and white divided)
6 Garlic cloves (minced)
3 tbsp Fresh Ginger (minced)
6 cups Chicken stock
2 tsp Chinese Five Spice
2 tbsp Soy sauce
1 tbsp Hoisin sauce
1 tsp Fish sauce
10 oz Shiitake Mushrooms (sliced)
6 oz Chinese egg noodles
2 cups Bok Choy (roughly chopped)
1 tbsp Roasted sesame seeds
1/2 tsp Red Pepper Flakes
1/4 cup Cilantro (chopped)

Steps:

  • Heat sesame oil in a large pot or Dutch Oven over medium heat.
  • Add onions and stir for 4-5 minutes or until they turn translucent and soften.
  • Add white segment of chopped scallions, garlic and ginger. Reserve chopped green scallion segments for soup garnish.
  • Stir for 2 minutes or until garlic and ginger are fragrant.
  • Pour the chicken broth into the pot and bring to a simmer. Add Chinese 5 Spice, soy sauce, hoisin sauce and fish sauce. Cover and simmer on low heat for 10 minutes.
  • Remove the lid and add sliced mushrooms, uncooked egg noodles, and bok choy to the pot. Simmer for 5-7 minutes, or until noodles and bok choy are tender.
  • Divide soup into bowls and garnish with sesame seeds, green onions, chopped cilantro and red pepper flakes.

Nutrition Facts : Calories 463 kcal, Carbohydrate 88.4 g, Protein 7.7 g, Fat 10.7 g, SaturatedFat 1 g, Sodium 1982 mg, Fiber 4.9 g, Sugar 7.9 g, ServingSize 1 serving

THAI COCONUT GINGER SOUP OR TOM KHA GAI



Thai Coconut Ginger Soup or Tom Kha Gai image

A spicy rich soup that becomes an addiction! This recipe is a modification found on a can of "Thai Kitchen" brand coconut milk. Ingredients can be found in the Asian section of most super markets. Coconut milk can be found near other canned milk.

Provided by Accidental Chef

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 (14 ounce) can coconut milk (not sweetened!)
1/2 cup water
3 stalks lemongrass, cut in thirds and bruised
6 tablespoons fish sauce
1/3 cup fresh lime juice
1 inch piece fresh ginger, sliced
1 tablespoon sugar
2 cups chicken stock
1 tablespoon chili paste
1 (15 ounce) can straw mushrooms, drained
12 ounces boneless chicken, cubed
fresh cilantro

Steps:

  • Combine coconut milk, water, lemongrass, fish sauce, lime juice, ginger and sugar in a large pot and bring to a boil, reduce heat and simmer 15 minutes.
  • Add chile paste, stock, mushrooms and chicken, simmer for 10 minutes.
  • Remove lemongrass and ginger before serving and garnish with cilantro.

Nutrition Facts : Calories 656.9, Fat 31.9, SaturatedFat 20.2, Cholesterol 67.4, Sodium 2800.9, Carbohydrate 70.2, Fiber 3, Sugar 59.7, Protein 25.6

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

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 CARROT SOUP WITH GINGER AND LEMONGRASS RECIPE



Thai Carrot Soup With Ginger and Lemongrass Recipe image

Our Thai version of carrot soup gets its delicious flavor from the ginger, garlic, and lemongrass.

Provided by Darlene Schmidt

Categories     Dinner     Lunch     Soup

Time 30m

Yield 4

Number Of Ingredients 18

2 tablespoons oil (for stir-frying)
1 small onion (chopped)
3 cloves garlic (chopped)
1 to 2 pieces galangal (thumb-size or ginger, chopped fine)
1 stalk lemongrass (finely sliced, or 2 tablespoons frozen prepared lemongrass)
1 red chili (fresh minced, omit if you prefer a milder soup or 1 to 2 teaspoons chilli sauce
4 cups broth (chicken or vegetable)
1/4 cup Thai jasmine rice (or any type of white or brown rice)
7 carrots (medium size, sliced the slices can be thick, as the soup will be pureed later)
1 tablespoon cumin (ground)
1 1/2 teaspoons cardamon
1/4 teaspoon nutmeg
1 (15-ounce) can coconut milk
1 to 3 tablespoons fish (or vegetarian fish sauce )
1/2 lime (squeezed for juice)
1 tablespoon soy sauce
1 handful coriander (fresh)
1 handful basil (fresh)

Steps:

  • Pour 2 tablespoons oil into the bottom of a large soup pot. Add onion, garlic, galangal or ginger, lemongrass and fresh chili (or chili sauce). Stir-fry until fragrant, about 1 minute.
  • Add the broth and rice. Bring to a boil.
  • Add the carrots plus the spices (cumin, cardamom, nutmeg). Reduce heat to medium, cover, and continue cooking for another 15 minutes, or until carrots and rice are soft; brown rice will take longer to cook, and will absorb more liquid, so you may need to add a little more broth.
  • Add the coconut milk and stir. Remove from the heat and puree the soup in batches in your blender. Return soup to the soup pot.
  • Rewarm soup over medium heat. Add the fish sauce, soy sauce, and lime juice. Taste-test for salt, adding more fish sauce instead of salt, as needed. If your soup turns out too salty, add more lime juice. Add more fresh chili or chili sauce if not spicy enough.​
  • Ladle into bowls and sprinkle with fresh coriander and basil.

Nutrition Facts : Calories 492 kcal, Carbohydrate 58 g, Cholesterol 0 mg, Fiber 11 g, Protein 13 g, SaturatedFat 23 g, Sodium 1841 mg, Fat 27 g, ServingSize 4 servings, UnsaturatedFat 2 g

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