Quick Thai Inspired Chicken Soup Recipes

THAI CHICKEN SOUP

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 CHICKEN THAI SOUP

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.

QUICK THAI-INSPIRED CHICKEN SOUP

Steps:

• Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Add ginger and garlic and saute for about 1 minute. Add onion, bell pepper, and carrot and saute for 1 minute more. Add chicken and cook and stir until browned and no longer pink in the centers, 5 to 7 minutes.
• Pour in chicken broth and coconut milk and bring to a boil.
• Slice bok choy diagonally. Add to boiling soup and cook until tender, about 5 minutes. Serve in bowls.

QUICK AND EASY THAI SOUP (CHICKEN)

Steps:

• heat the oil in a large pan and cook the onion until soft. Stir in the curry powder; cook over a low heat for a minute.
• De-seed and finely chop the chillies and add to the pan with the stock, coconut milk, sugar, and fish,soy and chilli sauces. Cut the chicken into small pieces and add to the pan. Bring to the boil, cover and simmer for 10 minutes.
• Add the baby corn and the peas, simmer for another 5 minutes. Add the lime juice and noodles, simmer for a minute. Serve hot.

THAI-STYLE CHICKEN SOUP

Steps:

• Heat 1 Tablespoon peanut oil in a pan, cook, chicken in batches until browned, remove and set to one side.
• In the same pan heat the remaining oil and add the leek and garlic, cook, stirring, until soft.
• Transfer the leek and garlic to a large saucepan along with the chicken, add curry powder, cumin and coriander, stir, until fragrant.
• Stir in stock, lemon grass, milk and sambal, bring to the boil, simmer, uncovered, 10 Min's.
• Mix the tablespoon of water with cornflour, add this along with the fish sauce, stir over heat until soup boils and thickens.
• Just before serving stir in capsicum, onion, juice and coriander.
• Serve soup hot by itself or with bread.