THAI 7 SPICE RECIPES

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SPICY THAI COCONUT CHICKEN SOUP RECIPE | MYRECIPES



Spicy Thai Coconut Chicken Soup Recipe | MyRecipes image

Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup.

Provided by David Bonom

Total Time 32 minutes

Yield Serves 4 (serving size: about 1 1/3 cups)

Number Of Ingredients 15

2 teaspoons canola oil
1 cup sliced mushrooms
½ cup chopped red bell pepper
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 ¼ cups light coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
2 cups shredded cooked chicken breast (about 8 ounces)
½ cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice

Steps:

  • Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.

Nutrition Facts : Calories 224 calories, CarbohydrateContent 15 g, CholesterolContent 58 mg, FatContent 9 g, FiberContent 1.1 g, ProteinContent 22.7 g, SaturatedFatContent 4.5 g, SodiumContent 463 mg

THAI VEGETABLE NOODLE SOUP - FORKS OVER KNIVES



Thai Vegetable Noodle Soup - Forks Over Knives image

This recipe requires just one pot and 25 minutes. With lots of veggies and plenty of Thai spices, this brightly flavored Thai noodle soup is both colorful and comforting.

Provided by FORKSOVERKNIVES.COM

Total Time 25 minutes

Prep Time 20 minutes

Number Of Ingredients 13

½ cup thinly sliced scallions (green onions)
2 tablespoons Thai Spice Blend
4 cups low-sodium vegetable stock or water
1 cup 1-inch pieces green beans
1 cup thinly sliced carrots
4 oz. dry brown rice noodles
1 cup snow peas, trimmed and halved crosswise
1 cup 1-inch broccoli and/or cauliflower florets
1 baby bok choy, cut into 1-inch pieces
1 cup unsweetened, unflavored plant milk
3 tablespoons lime juice
⅛ teaspoon sea salt
4 to 6 fresh basil leaves, torn into pieces

Steps:

  • In a large saucepan combine scallions, Thai Spice Blend, and ¼ cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and bok choy; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil.

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