Best Thai Chicken Ginger Soup Recipes

Thai Chicken & Ginger Soup image

Provided by barbara lentz

Time 20m

Number Of Ingredients 9

1 Tbsp vegetable oil
2 boneless chicken thighs cut into chunks
6 clove garlic minced
2 Tbsp ginger grated
2 Tbsp yellow bean sauce
2 c chicken stock
1/2 Tbsp thai thin soy sauce
1/4 c scallions cut 1 inch long pieces
4 Tbsp fresh cilantro chopped

Steps:

1. Place oil in bottom of large pot. Add the chicken and cook until browned. Add the garlic and ginger and cook until aromatic. Add the yellow bean sauce, thin soy sauce and chicken stock. Bring to a boil and reduce to a simmer and simmer 5 minutes. Add the scallions and cilantro and serve

THAI GINGER-CHICKEN SOUP image

Yield 6 bowls

Number Of Ingredients 13

1 (14-oz.) can unsweetened coconut milk
1 (14-oz.) can unsweetened light coconut milk
3 cups reduced-sodium chicken broth
1 (1-inch) knob fresh ginger, peeled and grated
2 Tbsp. fish sauce
3 Tbsp. fresh lime juice
1 Tbsp. grated lime zest
1 1/2 lb. boneless, skinless chicken thighs, cut into ½-inch chunks
1 cup sliced mushrooms
2 scallions, thinly sliced, including some tender green tops
1 Tbsp. chopped fresh cilantro
1 cup thinly sliced sugar snap peas
1 1/2 cups frozen corn kernels

Steps:

Garnishes: Thai red curry paste, lime wedges, chopped fresh cilantro Combine the coconut milks, broth, ginger, fish sauce, lime juice, and zest in a large soup pot, heat to medium-low, and add the chicken. Simmer until the chicken is cooked through and the flavors have melded. Stir in the mushrooms, scallions, cilantro, snap peas, and corn. Bring the soup back to a simmer, and cook just until the snap peas are tender-crisp, about 3 minutes. At the table, add curry paste to taste (start with ¼ teaspoon or less per serving) and garnish with lime wedges and cilantro.