RECIPE FOR THAI CHICKEN SOUP RECIPES
THAI CHICKEN COCONUT SOUP (TOM KHA GAI) RECIPE | MYRECI…
This classic chicken and coconut soup gets its rich and dynamic flavor from quintessential Thai ingredients: coconut milk, lemongrass, fresh ginger, lime juice, fish sauce, chile paste, basil, and cilantro. While warming and thoroughly comforting, this dish comes together incredibly quickly. Of course, it's even better the next day after the flavors have had time to rest and fully meld within the thick and satisfying, savory-sweet broth. Just saying--doubling this recipe to guarantee leftovers wouldn't be a terrible idea.
Provided by Jiranooch Shapiro, Anchorage, AK
Total Time 20 minutes
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
- Note: Nutritional analysis is per 1 1/2-cup serving.
Nutrition Facts : Calories 357 calories, CarbohydrateContent 7.2 g, CholesterolContent 79 mg, FatContent 25 g, FiberContent 0.5 g, ProteinContent 29 g, SaturatedFatContent 19 g, SodiumContent 484 mg
THAI CHICKEN SOUP RECIPE - FOOD NETWORK
This creamy, spicy chicken soup is reminiscent of tom ka gai but a bit heartier due to the addition of rice noodles. In lieu of lemongrass, makrut lime leaves, galangal and chiles, green curry paste is used to flavor the coconut milk–infused broth.
Provided by Food Network Kitchen
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
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.
Nutrition Facts : Calories 561 calorie, SaturatedFatContent 22 grams, CholesterolContent 103 milligrams, SodiumContent 821 milligrams, CarbohydrateContent 36 grams, FiberContent 4 grams, ProteinContent 38 grams
More about "recipe for thai chicken soup recipes"
THAI COCONUT CHICKEN SOUP RECIPE | TYLER FLORENCE | FOOD ...
From foodnetwork.com
Reviews 4.3
Total Time 2 hours 15 minutes
Category main-dish
Cuisine asian
Reviews 4.3
Total Time 2 hours 15 minutes
Category main-dish
Cuisine asian
- Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.
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THAI CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
This slow-cooker soup is a semi-homemade version that coaxes all the flavor out of a rotisserie chicken. The prep work for this can be done the day before so you can toss it into the slow cooker with ease. —Beth Jacobson, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 06 hours 20 minutes
Category Dinner, Lunch
Calories 398 calories per serving
From tasteofhome.com
Reviews 5
Total Time 06 hours 20 minutes
Category Dinner, Lunch
Calories 398 calories per serving
- Preheat broiler. Place onion and ginger in a foil-lined 15x10x1-in. baking pan; drizzle with oil. Broil 4-6 in. from heat until well browned, 8-10 minutes. Meanwhile, remove chicken from bones; reserve carcass and shred meat. Place carcass, onion, ginger, spices and broth in a 6-qt slow cooker. Cook on low 6-8 hours., Cook noodles according to package instructions. Strain soup and keep warm; discard carcass, vegetables and spices. Stir in brown sugar, fish sauce and lime juice. Place noodles and chicken in soup bowls. Ladle broth into soup bowls. Add toppings of your choice.
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THAI CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
This slow-cooker soup is a semi-homemade version that coaxes all the flavor out of a rotisserie chicken. The prep work for this can be done the day before so you can toss it into the slow cooker with ease. —Beth Jacobson, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 06 hours 20 minutes
Category Dinner, Lunch
Calories 398 calories per serving
From tasteofhome.com
Reviews 5
Total Time 06 hours 20 minutes
Category Dinner, Lunch
Calories 398 calories per serving
- Preheat broiler. Place onion and ginger in a foil-lined 15x10x1-in. baking pan; drizzle with oil. Broil 4-6 in. from heat until well browned, 8-10 minutes. Meanwhile, remove chicken from bones; reserve carcass and shred meat. Place carcass, onion, ginger, spices and broth in a 6-qt slow cooker. Cook on low 6-8 hours., Cook noodles according to package instructions. Strain soup and keep warm; discard carcass, vegetables and spices. Stir in brown sugar, fish sauce and lime juice. Place noodles and chicken in soup bowls. Ladle broth into soup bowls. Add toppings of your choice.
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THE ULTIMATE CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Dinner, Lunch
Calories 239 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Dinner, Lunch
Calories 239 calories per serving
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
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THE ULTIMATE CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Dinner, Lunch
Calories 239 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Dinner, Lunch
Calories 239 calories per serving
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
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SPICY THAI COCONUT CHICKEN SOUP RECIPE | MYRECIPES
l make a lot of Thai dishes, and this was the most flavourful of any lve ever made (over 40 yrs !) l followed the recipe, but reduced the stock + coconut milk as l wanted it to be a Thai curry (rather than this soup recipe). lts my number 1 Thai Curry recipe…
From myrecipes.com
From myrecipes.com
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SPICY CHICKEN THAI SOUP RECIPE | ALLRECIPES
This Thai-inspired soup is full of chunks of tender chicken and mushrooms, and is rich and spicy with the addition of coconut milk, red curry …
From allrecipes.com
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THAI CHICKEN SOUP WITH COCONUT MILK (TOM KA GAI) RECI…
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THAI CHICKEN NOODLE SOUP | NIGELLA'S RECIPES | NIGELLA LAWS…
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From nigella.com
From nigella.com
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JEWISH CHICKEN SOUP RECIPE | ALLRECIPES
While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.
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From allrecipes.com
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THAI-INSPIRED CHICKEN & RICE NOODLE SOUP - ONCE UPON A CH…
What you’ll need To Make Chicken & Rice Noodle Soup. You’ll notice that the recipe calls for Thai green curry paste, an excellent substitute for hard-to-find Asian ingredients, like lemongrass and …
From onceuponachef.com
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JEWISH CHICKEN SOUP RECIPE | ALLRECIPES
While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.
From allrecipes.com
From allrecipes.com
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THAI-INSPIRED CHICKEN & RICE NOODLE SOUP - ONCE UPON A CH…
What you’ll need To Make Chicken & Rice Noodle Soup. You’ll notice that the recipe calls for Thai green curry paste, an excellent substitute for hard-to-find Asian ingredients, like lemongrass and …
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THAI CHICKEN NOODLE SOUP RECIPE - LOVEFOOD.COM
Thai chicken noodle soup recipe. Recipes. James Ramsden 0 Comments. Share the love. There’s something about Thai food – the nostril-clearing, punchy flavours combined with rich, coconutty broths and curries – that makes it irresistible. I find thigh meat far preferable, in this soup…
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TOM KHA GAI RECIPE (THAI COCONUT CHICKEN SOUP) - AN E…
Mar 02, 2022 · This creamy Tom Kha Gai Recipe (Thai Coconut Chicken Soup) showcases the magic of Thai cuisine! It’s a perfect harmony of sweet, tangy, and savory flavors with a rich coconut milk base, chicken …
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From anediblemosaic.com
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TOM KHA GAI RECIPE (THAI COCONUT CHICKEN SOUP) - AN E…
Mar 02, 2022 · This creamy Tom Kha Gai Recipe (Thai Coconut Chicken Soup) showcases the magic of Thai cuisine! It’s a perfect harmony of sweet, tangy, and savory flavors with a rich coconut milk base, chicken …
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