THAI CHICKEN CABBAGE SOUP RECIPE | ALLRECIPES
This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
Provided by KLEENESTAR
Categories Cabbage Soup
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
- Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.
Nutrition Facts : Calories 274.9 calories, CarbohydrateContent 42.3 g, CholesterolContent 61.3 mg, FatContent 3.1 g, FiberContent 7.1 g, ProteinContent 20.8 g, SaturatedFatContent 0.7 g, SodiumContent 118.3 mg, SugarContent 9.3 g
SPICY CHICKEN THAI SOUP RECIPE | ALLRECIPES
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 Chicken Soup
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
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, CarbohydrateContent 14.3 g, CholesterolContent 114 mg, FatContent 44.8 g, FiberContent 3 g, ProteinContent 41 g, SaturatedFatContent 28.9 g, SodiumContent 1207.4 mg, SugarContent 2.9 g
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THAI CHICKEN SOUP RECIPE - FOOD NETWORK
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Reviews 4.7
Total Time 30 minutes
Cuisine asian
Calories 561 calorie per serving
- 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.
RED THAI CHICKEN SOUP | JAMIE OLIVER CHICKEN SOUP RECIPES
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 354 calories per serving
- Sit the chicken in a large, deep pan.
- Carefully halve the squash lengthways, then cut into 3cm chunks, discarding the seeds.
- Slice the coriander stalks, add to the pan with the squash, curry paste and coconut milk, then pour in 1 litre of water. Cover and simmer on a medium heat for 1 hour 20 minutes.
- Use tongs to remove the chicken to a platter. Spoon any fat from the surface of the soup over the chicken, then sprinkle with half the coriander leaves.
- Serve with 2 forks for divvying up the meat at the table. Use a potato masher to crush some of the squash, giving your soup a thicker texture.
- Taste, season to perfection with sea salt and black pepper, then divide between six bowls and sprinkle with the remaining coriander.
- Shred and add chicken, as you dig in.
THAI CHICKEN SOUP RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 30 minutes
Cuisine asian
Calories 561 calorie per serving
- 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.
RED THAI CHICKEN SOUP | JAMIE OLIVER CHICKEN SOUP RECIPES
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 354 calories per serving
- Sit the chicken in a large, deep pan.
- Carefully halve the squash lengthways, then cut into 3cm chunks, discarding the seeds.
- Slice the coriander stalks, add to the pan with the squash, curry paste and coconut milk, then pour in 1 litre of water. Cover and simmer on a medium heat for 1 hour 20 minutes.
- Use tongs to remove the chicken to a platter. Spoon any fat from the surface of the soup over the chicken, then sprinkle with half the coriander leaves.
- Serve with 2 forks for divvying up the meat at the table. Use a potato masher to crush some of the squash, giving your soup a thicker texture.
- Taste, season to perfection with sea salt and black pepper, then divide between six bowls and sprinkle with the remaining coriander.
- Shred and add chicken, as you dig in.
HOT AND SOUR THAI SOUP: TOM YUM GOONG RECIPE | TYLER ...
Reviews 5
Total Time 50 minutes
Category main-dish
Cuisine asian
- Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.
HOT AND SOUR THAI SOUP: TOM YUM GOONG RECIPE | TYLER ...
Reviews 5
Total Time 50 minutes
Category main-dish
Cuisine asian
- Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.
THAI GREEN FISH CURRY | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 20 minutes
Cuisine Thai
Calories 384 calories per serving
Put the rice in a pan with 500ml cold water. Bring to the boil, then turn down to a simmer and cook, covered, for 14 minutes.
Meanwhile, heat the oil in a large pan. Add the curry paste, coriander stalks, green beans and most of the chilli and cook over a low heat for 5 minutes, then pour in the fish stock. Bring to a gentle simmer, then add the fish sauce. Cook for a further 5 minutes.
Stir in the fish pie mix and cook for 1 minute. Add the spinach and coconut milk, then cook gently for 2 minutes, but don't boil. Stir through the lemon juice and most of the coriander leaves. Garnish with the remaining coriander and chilli and serve with the rice.
Cook's tip: for a thicker curry, use full-fat coconut milk.
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