Best Thai Style Chicken Soup Recipes

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THAI-STYLE CHICKEN SOUP WITH BASIL



Thai-Style Chicken Soup With Basil image

This Thai-inspired soup has many layers in its complexity, but the overall effect is of cleanness and freshness.

Provided by Ruth Cousineau

Categories     Soup/Stew     Chicken     Dinner     Lunch     Basil     Healthy     Tamarind     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 (main course) servings

Number Of Ingredients 15

2 fresh lemongrass stalks, root end trimmed and 1 or 2 outer layers discarded
2 large shallots, thinly sliced
2 large garlic cloves, thinly sliced
2 tablespoons vegetable oil
2 quart rich and flavorful chicken stock or 5 cups reduced-sodium chicken broth
1 (14-ounce) can diced tomatoes in juice, drained, reserving juice
2 ounces tamarind from a pliable block (a 2-inch cube), chopped
3 tablespoon fish sauce
2 (2-inch-long) fresh Thai chiles, thinly sliced
2 fresh or frozen makrut lime leaves
1 (2-inch) piece peeled ginger, thinly sliced
1 pound skinless boneless chicken breast
1/4 pound snow peas, sliced 1/4 inch thick
1/3 cup packed basil leaves (preferably Thai)
Accompaniment: cooked jasmine rice

Steps:

  • Cut off and discard top of lemongrass, leaving 6-inch stalks, then finely chop. Cook lemongrass, shallots, and garlic in oil in a large heavy pot over medium-low heat, stirring occasionally, until well browned, 12 to 15 minutes.
  • Add stock, reserved tomato juice, tamarind, fish sauce, chiles, lime leaves, and ginger and simmer, uncovered, 30 minutes.
  • While soup simmers, freeze chicken breast just until slightly firm, 20 to 30 minutes, then thinly slice crosswise.
  • Strain stock through a fine-mesh sieve into a large saucepan, pressing hard on and then discarding solids. Return to a simmer and stir in chicken, diced tomatoes, snow peas, and basil. Gently simmer just until chicken is cooked through, 1 to 2 minutes. Season with additional fish sauce and salt.

THAI-STYLE CHICKEN SOUP



Thai-Style Chicken Soup image

This is a wonderful quick and easy soup that has some wonderful flavours and smells delicious while cooking. It makes for a wonderful lunch or serve as a dinner with some bread or you could add noodles to make it more substantial. It sounds like a lot of ingredients but they all come together with ease and in all it only takes about 30-35 Min's to get on the table.

Provided by The Flying Chef

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 tablespoons peanut oil
500 g chicken fillets, sliced thinly
1 medium leek, sliced thinly (350g)
3 garlic cloves, crushed
1 teaspoon mild curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups chicken stock
1 stalk fresh lemongrass, halved
500 ml coconut milk
2 teaspoons sambal oelek
1 tablespoon cornflour
1 tablespoon water
1 teaspoon fish sauce
1 red capsicum, sliced thinly (200g)
4 green onions, sliced thinly
1 lime, juice of
1 tablespoon fresh coriander, chopped finely

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.

OUR FAVORITE CHICKEN AND COCONUT SOUP - THAI STYLE



Our Favorite Chicken and Coconut Soup - Thai Style image

My husband and I love Tom Kha Gai and have tried it at many Thai restaurants. We prefer Thai soup that we can distinctly taste spicy, sour, and sweet flavors. After many attempts, I think that I've finally come up with a really good recipe. I started with a recipe from the "The Best Recipe, Soups and Stews" cookbook and then modified it so that the flavor and ingredients closely match that of a soup that our favorite Thai restaurant serves. Now we can have delicious Tom Kha Gai without having to go out to eat. Part of the uniqueness of this recipe is that the ginger and lemon grass are finely minced as opposed to being left whole as in traditional Thai soup. The good thing about this is that you don't have to "fish out" ingredients while eating the soup.

Provided by beckas

Categories     Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 19

1 tablespoon oil
1 stalk lemongrass (remove outer sheath and finely mince the bottom 3 inches of the stalk)
2 tablespoons fresh ginger (peel and finely mince)
1 clove garlic, finely minced
1 small onion, sliced vertically to form thin strips
2 tablespoons Thai red curry paste (I use Maesri brand)
2 tablespoons tom kha paste or 2 tablespoons tom yum paste
6 cups chicken stock
3 tablespoons fish sauce
2 tablespoons sugar
2 (14 ounce) cans unsweetened coconut milk
1/2 teaspoon red pepper flakes
1 dash Asian chili sauce (I use Sriracha brand)
1 -2 boneless skinless chicken breast, sliced into thin strips
1 cup fresh mushrooms, sliced
1 tomatoes, chopped
1 (8 ounce) package fresh baby corn, about (I buy this at Trader Joe's)
3 tablespoons fresh lime juice
cilantro leaf (to garnish)

Steps:

  • Heat oil in a large stock pot Add the lemon grass, ginger, garlic, and onion and stir fry for about one minute.
  • Add the curry paste and Tom Kha soup mix paste and stir fry for about 30 seconds.
  • Add the chicken stock, fish sauce, and sugar and bring to a boil.
  • Reduce heat to low and simmer for about 15 minutes.
  • Slice the baby corn vertically into four pieces so that the corn resembles small strips.
  • Add the corn to the pot and simmer for 10 minutes.
  • Add the coconut milk, chicken, mushrooms, tomato, lime juice, hot sauce, and pepper flakes.
  • Simmer until the chicken is no longer pink, about 5 to 10 minutes.
  • Taste the soup and add more sugar, lime juice, or hot sauce, depending on your taste.
  • I usually add one more TBS of sugar.
  • Serve the soup garnished with cilantro leaves.
  • Note: If you have leftovers, the coconut milk will separate from the chicken broth when chilled.
  • Simply warm the soup back up and stir to blend.

THAI-STYLE CHICKEN AND RICE SOUP



Thai-Style Chicken and Rice Soup image

Categories     Soup/Stew     Chicken     Ginger     Poultry     Rice     Coconut     Curry     Winter     Cilantro     Gourmet

Yield Makes 8 main-course servings

Number Of Ingredients 15

8 cups chicken stock or low-sodium chicken broth (64 fl oz)
4 cups water
1 tablespoon Thai green curry paste*
4 garlic cloves, coarsely chopped
1 (2-inch) piece peeled fresh ginger, coarsely chopped
1 teaspoon coriander seeds, crushed
2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches)
1 cup jasmine rice
3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 (13- to 14-oz) can unsweetened coconut milk, stirred well
1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
1 1/2 teaspoons salt, or to taste
Accompaniment: lime wedges

Steps:

  • Combine stock, water, curry paste, garlic, ginger, coriander seeds, and whole cilantro leaves in a 3- to 4-quart saucepan, then simmer, uncovered, until ginger is softened, about 15 minutes. Pour through a paper-towel-lined sieve into a 5- to 6-quart heavy pot and discard solids. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.
  • Add chicken or shrimp and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt, and chopped cilantro.
  • *Available at Asian markets, some specialty foods shops, and some supermarkets.

THAI-STYLE CHICKEN VEGETABLE SOUP



Thai-Style Chicken Vegetable Soup image

This is a great soup for a cold day, or an alternative to chicken soup for someone with a cold! It is really a mix between American potato soup and Thai chicken soup.

Provided by breezermom

Categories     Potato

Time 35m

Yield 10 cups

Number Of Ingredients 11

3 -4 cups cooked chicken
2 carrots, scraped and sliced diagonally
2 stalks celery, sliced diagonally
1/2 cup chopped onion
2 garlic cloves, minced
2 tablespoons peanut oil
6 cups chicken broth
1 (14 ounce) can light coconut milk
1 medium baking potato, peeled and diced
3/4 cup chunky peanut butter
1/4-1/2 teaspoon dry crushed red pepper

Steps:

  • Saute carrot, celery, onion, and garlic in oil in a dutch oven over medium-high heat, stirring constantly, until tender.
  • Stir in broth and remaining ingredients; bring to a boil. Reduce heat and simmer uncovered for 20 to 30 minutes or until potato is tender.

Nutrition Facts : Calories 253.3, Fat 16, SaturatedFat 3, Cholesterol 31.5, Sodium 599.2, Carbohydrate 9.9, Fiber 2.4, Sugar 3.2, Protein 18.6

THAI-STYLE CHICKEN COCONUT SOUP WITH LEMON & LIME



Thai-style Chicken Coconut Soup with Lemon & Lime image

This soup, reminiscent of Tom Kha Gai, is made with easily found ingredients. Like many a homemade soup, you can vary the soup according to what you have at hand and substitute as I did. You can even substitute turkey for chicken. "Tom-kha-gai" roughly translates to "soup-galangal-chicken." Galangal is a root similar to ginger. Other ingredients of a true Tom kha gai include Keffir lime leaves and lemon grass. There are many more-authentic recipes for Tom Kha Gai on the Web and it is from these I got my inspiration.

Provided by Heidi Hoerman @heidicookssupper

Categories     Chicken

Number Of Ingredients 13

3 to 4 cup(s) chicken broth (preferably homemade to avoid a too-salty soup)
1 bunch(es) fine rice noodles, ramen noodles or vermicelli
1 can(s) straw mushrooms, drained and cut in half (other canned or thinly sliced raw mushrooms may be substituted)
1/2 cup(s) red bell pepper, julienned
1 medium lemon, juice only (optionally add the zest)
1 medium lime, juice only (optionally add the zest but this can be bitter)
8 ounce(s) cooked chicken, roughly chopped
1 tablespoon(s) thai fish sauce (nam pla, sometimes called thai seasoning sauce)
2 to 3 dash(es) tabasco (as a substitute for thai chiles)
1 to 2 tablespoon(s) grated fresh ginger
1 can(s) coconut milk, unsweetened (light okay)
1 to 2 tablespoon(s) brown sugar (if needed to adjust tartness)
2 cup(s) fresh spinach, basil or cilantro, coarsely chopped

Steps:

  • In a medium soup pot, bring chicken broth to a simmer and add the noodles. Let the noodles simmer slowly as you prepare and add the other ingredients. Note: if you are using fresh mushrooms, slice them thinly and give them a five-minute head start in the boiling broth before adding the noodles.
  • Add the rest of ingredients (but not the spinach, cilantro, or basil) to the broth. Simmer slowly.
  • After the mixture has simmered for about 5 minutes, taste and adjust the seasoning with Thai fish sauce (for saltiness), Tabasco and ginger (for heat) and brown sugar (for sweetness). If you wish to add a stronger taste of lemon or more bitterness from the lime, add in some zest of each.
  • As soon as the noodles are done, add the spinach, cilantro or basil. Simmer one more minute and serve hot.

THAI-STYLE CHICKEN CURRY SOUP



Thai-Style Chicken Curry Soup image

Welcome your family home with a spicy chicken soup that's prepared in a mere 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 9

1 carton (32 oz) Progresso™ chicken broth (4 cups)
3 tablespoons packed brown sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons curry powder
1 small red bell pepper, coarsely chopped (1/2 cup)
1 small jalapeño chile, seeded, finely chopped (1 tablespoon)
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2 tablespoon chopped fresh cilantro, if desired

Steps:

  • In 3-quart saucepan, mix all ingredients except chicken and cilantro. Heat to boiling over medium-high heat. Reduce heat to medium. Simmer uncovered 3 to 5 minutes or until bell pepper is crisp-tender.
  • Stir in chicken. Cook 1 to 2 minutes or until chicken is hot. Just before serving, add cilantro.

Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 60 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 11 g, TransFat 0 g

THAI-STYLE CHICKEN SOUP RECIPE - (4.9/5)



Thai-Style Chicken Soup Recipe - (4.9/5) image

Provided by Foodiewife

Number Of Ingredients 17

GARNISH:
1 teaspoon vegetable oil
3 stalks lemongrass, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3 large shallots, chopped
8 sprigs fresh cilantro leaves, coarsely chopped
3 tablespoons fish sauce, divided
4 cups low-sodium chicken broth
2 (14-ounce) cans coconut milk, well-shaken, divided
1 tablespoon sugar
1/2 pound white mushrooms, cleaned, stems trimmed, cut into 1/4 inch slices
1 pound boneless, skinless chicken breasts, halved lengthwise and sliced on bias into 1/8 inch thick pieces
3 tablespoons fresh lime juice
2 teaspoons Thai red curry paste
1/2 cup fresh cilantro leaves
2 serrano chiles, thinly sliced (Optional)
2 scallions, thinly sliced on bias
1 lime, cut into wedges

Steps:

  • Heat oil in large saucepan over medium heat until just shimmering. Add lemongrass, shallots, cilantro and 1 tablespoon fish sauce. Cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk. Bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine mesh strainer and discard solids. Rinse saucepan and return broth mixture to pan. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat. Combine lime juice, curry paste and remaining 2 tablespoons fish sauce in small bowl. Stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.

THAI STYLE CHICKEN SOUP



THAI STYLE CHICKEN SOUP image

Categories     Chicken

Yield 4

Number Of Ingredients 17

Massaman-Inspired Chicken Noodle Soup by hardlikearmour
Serves 4 to 5 (hearty portions)
6 cups chicken stock (or substitute 2 cans low-sodium chicken broth and 2 1/2 cups water)
1 tablespoon fish sauce, plus additional to taste
2 stalks lemongrass
A 4- to 5-inch-long piece ginger root, about 1-inch in diameter
4 large garlic cloves
2 Thai bird chiles (adjust to taste -- 2 gives the final soup a mild to medium amount of heat)
2 large chicken breasts (boneless, skinless or bone-in split)
3 large, fat carrots
10 to 15 baby yellow or red potatoes, depending on size
1/4 cup unsalted, roasted peanuts, plus additional for garnish
Salt (optional)
3 scallions (4 if they're really skinny)
1 1/2 teaspoons (1/2 tablespoon) sweet curry powder
1 cup full-fat coconut milk
2 packages pre-boiled udon noodles, 12 to 14 ounces total

Steps:

  • Heat chicken stock and 1 fish sauce in a 4-6 qt pot over med hi heat. Remove outer leaves from lemongrass. Cut root ends off, leaving enough to hold the leaves together, then cut stalks into 6" pieces. Cut stalks into halves lengthwise. Add to the stock. Peel ginger and cut it into 1/8-inch planks; add to stock. Smash and peel the garlic, keep the cloves intact; add them to the stock. Remove stem ends from the chiles, then cut the chiles in 1/2 lengthwise, use spoon to scrape out the seeds. Add the chiles to the stock. Increase heat to high/simmer stock. If they are boneless and skinless, trim any excess fat. Set breasts aside while stock simmers. Peel carrots, cut stem. julienne away the outer layers of the carrots so you have skinnier carrots of fairly even diameter from top to bottom. Set the julienned carrot aside for garnishing the finished soup. Cut the now skinny carrots into 1/2- to 3/4-inch rounds. Place rounds into a prep bowl. Wash the baby potatoes. Cut into 1/4s or 1/2s depending on their size. If cutting in halves, cut lengthwise. [ Add the potatoes to the cut carrots. Add 1/4 cup peanuts. When stock is finished, taste for salt. It should be just a bit on the salty side so it can season the chicken and the veggies; it will seem less salty once the soup is finished. Adjust with either more fish sauce or salt. Add chicken, reduce heat to gentle simmer. Simmer until the chicken is cooked through, about 15 to 20 minutes. Cut the scallions into thin, bias-cut slices, including all but the last few inches of the greens. remove cooked chicken. Strain the aromatics from the stock. Return stock to pot if needed, and stir in curry powder. Increase heat to med hi, simmer. Add carrots, potatoes, and peanuts; simmer tip tender, 10 min. Cool chicken 5 min, shred. Discard bones and gristle. Once carrots/potatoes tender, stir in coconut milk, shredded chicken, about 3/4 of scallions, and udon noodles.Cook 2 min. top w/ carrot/nuts/scallions

THAI-STYLE CHICKEN SOUP



THAI-STYLE CHICKEN SOUP image

Categories     Soup/Stew     Chicken     Simmer

Yield 4 servings

Number Of Ingredients 13

1 teaspoon oil
1-2 fresh red chilies, seeded and chopped
2 garlic cloves, crushed
1 large leek, finely sliced
2-1/2 cups chicken stock
1-3/4 cups coconut milk
1 pound skinless, boneless chicken thighs, cut into bite size pieces
2 tablespoons Thai fish sauce
1 lemongrass stalk, split
1-inch piece fresh ginger root, peeled and minced
1 teaspoon sugar
3/4 cup frozen peas, thawed
3 tablespoons chopped fresh cilantro

Steps:

  • Heat the oil in a large saucepan. Add the chilies and garlic and cook for about 2 minutes. Add the leek and cook for 2 minutes longer. Stir in the stock and coconut milk and bring to a boil over medium-high heat. Add the chicken, fish sauce, lemongrass, ginger, and sugar. Lower the heat and simmer, covered, for 15 minutes until the chicken is tender, stirring occasionally. Add the peas and cook for 3 minutes longer. Remove the lemongrass and stir in the cilantro just before serving.

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