Best Thai Style Chicken Soup Recipes

THAI-STYLE CHICKEN SOUP WITH BASIL

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

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

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

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

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.

THAI-STYLE CHICKEN CURRY SOUP

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.

THAI-STYLE CHICKEN COCONUT SOUP WITH LEMON & LIME

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 SOUP RECIPE - (4.9/5)

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

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

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.