SPICY CHICKEN THAI SOUP
Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 596 calories, Carbohydrate 14.3 g, Cholesterol 114 mg, Fat 44.8 g, Fiber 3 g, Protein 41 g, SaturatedFat 28.9 g, Sodium 1207.4 mg, Sugar 2.9 g
THAI CHICKEN SOUP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
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 ASIAN CHICKEN SOUP
I found this in my Shape magazine. It is a great lowfat soup that helps on a cold day or as a flu zapper. It looks like a long list but it is quick to make.
Provided by A foodlover
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
- Meanwhile toss the chicken with the cornstarch until it is completely coated.
- Add the chicken and the shiitakes to the broth and simmer 15 minutes.
- Remove the pan from the heat and stir in the snap peas, red peppers, lime zest and cilantro.
- Let the soup stand 2 to 3 minutes before serving.
SPICY CHICKEN SOUP
Steps:
- Bring stock to a simmer in a 3- to 4-quart saucepan, then stir in chile powder (to taste) and shallots and simmer, uncovered, 2 minutes. Add chicken and simmer until just cooked through, about 2 minutes. Stir in fish sauce (to taste) and soy sauce and simmer 1 minute. Remove from heat and stir in mint.
- Serve soup warm, topped with scallions and cilantro.
SPICY CHICKEN THAI SOUP
This easy, rich and creamy Thai soup made with chicken and coconut milk is sure to be a hit.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 5
Number Of Ingredients 11
Steps:
- In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes or until onion is translucent.
- Stir in chicken broth, sauce mix (from Hamburger Helper™ box), gingerroot, curry paste and chile paste. Heat to boiling, stirring constantly.
- Reduce heat; cover and simmer 10 minutes, stirring occasionally.
- Stir in uncooked pasta (from Hamburger Helper™ box), bell pepper, chicken and coconut milk. Heat to boiling. Reduce heat; cover and simmer 10 minutes longer or until pasta is tender.
Nutrition Facts : Calories 450, Carbohydrate 37 g, Cholesterol 50 mg, Fat 4, Fiber 2 g, Protein 21 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 11 g, TransFat 0 g
SPICY THAI COCONUT CHICKEN SOUP
For national soup month in January, I came up with a new recipe every day. This one is my favorite! It's so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Time 1h
Yield 6 servings (2 quarts)
Number Of Ingredients 17
Steps:
- Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.
Nutrition Facts : Calories 244 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1017mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
THAI CHICKEN SOUP(COOK'S ILLUSTRATED)
If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted. If you want a spicier soup, add more red curry paste to taste. For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice. The soup can be prepared through step 1 up to one day ahead of time and refrigerated, but it should be completed immediately before serving, as the chicken and mushrooms can easily overcook.
Provided by Coppercloud
Categories Chicken Breast
Time 45m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- 1. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds. Add the curry paste and cook, stirring constantly, for 30 seconds.
- 2. Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste. Add the remaining stock, fish sauce or soy sauce, and sugar and bring to a boil over medium-high heat. Reduce the heat to low, partially cover, and simmer to blend flavors, about 20 minutes.
- 3. Stir in the coconut milk, chicken, mushrooms, and lime juice. Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink, about 5 minutes. Taste for seasoning and add salt if desired. Serve immediately, garnishing each bowl with cilantro and scallions.
Nutrition Facts : Calories 630.9, Fat 51.3, SaturatedFat 39.2, Cholesterol 22.7, Sodium 3880.4, Carbohydrate 18.9, Fiber 2.9, Sugar 5.2, Protein 32
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- Place a large sauce pot over medium-high heat. Add both oils to the pot, followed by the onions. Saute the onions for 2-3 minutes, stirring regularly. Then add the garlic and ginger and saute for 1 more minute.
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