Best Thai Chicken Soup With Cauliflower Edamame Recipes

Thai Chicken Soup image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons green curry paste
6 cups low-sodium chicken broth
1 15-ounce can coconut milk
1 tablespoon fish sauce, plus more to taste
2 red bell peppers, thinly sliced
4 ounces thin rice noodles, broken into pieces
2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
1 tablespoon fresh lime juice, plus more to taste
1 cup roughly chopped fresh cilantro

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.

Asian Chicken, Edamame & Noodle Soup image

Provided by katiestemmler

Categories Clear Soup

Time 23m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 5

2 cups chopped roasted chicken breast
10 ounces shelled edamame
32 ounces chicken broth
3 ounces ramen noodles
1 cup green onion

Steps:

Combine first 3 ingredients in a Dutch oven; bring to a boil.
Cover, reduce heat to low and simmer 12 minutes.
Break noodles into 1-inch pieces. Add noodles, contents of flavouring packet and green onions to pan.
Cook 3 minutes; serve immediately.

Nutrition Facts : Calories 241.6, Fat 8.2, SaturatedFat 2.2, Cholesterol 39.7, Sodium 717.5, Carbohydrate 16.3, Fiber 2.4, Sugar 0.8, Protein 25.4

Thai Chicken Soup with Cauliflower & Edamame image

Provided by barbara lentz

Time 55m

Number Of Ingredients 14

12 c chicken stock
2 stalk(s) lemongrass chopped
2 inch piece of ginger sliced
2 bird's eye chili
8 clove garlic
1 lime zest cut off with a knife
4 boneless skinless chicken cut into small pieces
1 head cauliflower broken into small florets
1/2 lb shiitake mushrooms sliced
14 1/2 oz can coconut milk
1/3 c brown sugar
1 c shelled edamame thawed
1/2 c each lime juice and fish sauce
fresh cilantro for garnish

Steps:

1. In a large pot add the chicken stock, lemongrass stalks, ginger, garlic, chilies and lime zest. Bring to a boil and reduce to a simmer and simmer for 20 minutes. Strain the stock and discard the solids.
2. Add the stock back to the pot and bring to a boil. Add the coconut milk and brown sugar. Cook for 1 minute. Add the chicken, cauliflower, and shiitake mushrooms. Reduce to a simmer and cook until cauliflower is tender
3. Add the edamame, lime juice, and fish sauce. Cook 5 more minutes. Serve garnished with cilantro