Food Network Thai Chicken Soup Recipes

RED THAI CURRY CHICKEN SOUP

Steps:

• Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass.
• Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside.
• Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture.

FOOD NETWORK 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.

THAI CHICKEN AND COCONUT MILK SOUP

Steps:

• Place the chicken stock in a heavy-bottomed pot over high heat. Add the lime peel, lemon peel, ginger root, green chiles, and the cilantro stems and roots. Bring to a boil, turn down to a simmer and cook until reduced to 3 cups. Press occasionally on the solids with a wooden spoon to release flavor. Working with a sharp knife, cut the chicken breasts into broad slices, as thin as possible. Salt lightly, and reserve in refrigerator. When broth is reduced, strain into a measuring cup. Press on the solids in the strainer with a wooden spoon. Place the coconut milk in the soup pot over medium heat. Slowly stir in the reduced broth. Warm rapidly but do not allow to boil (otherwise the coconut milk will separate). When the soup is just below the boiling point, add the chicken slices. Remove from heat after 30 seconds (or when the chicken is just cooked through). Just before serving, mix together the lime juice and sugar in a small bowl. Blend in the fish sauce. Pour mixture into hot soup, season to taste and garnish soup with a little bit of chopped scallion and cilantro leaves. Yield: 6 first-course servings.
• Optional step: If your soup has curdled a bit, or if you'd like a fluffier texture in the soup, before you add the chicken, place the soup in a blender at high speed for 30 seconds. Then return to pot, add chicken and proceed as before. As an appetizer: Looks lovely served individually in six wide, shallow soup bowls. Great starter for many kinds of meals, not just Thai. As a main course: By doubling the amount of chicken and keeping the same amount of liquid, you convert this soup practically into a stew. The six wide, shallow bowls still work well; place a half-cup of steamed white rice to one side in each bowl, then divide the soup/stew among the bowls. Serve a tomato salad on the side that has been dressed with lime juice, sugar, fish sauce, and topped with chopped peanuts and minced cilantro. If you can get the Thai ingredients: for the lime and lemon peel, substitute 3/8 cup Keffir lime leaves, 2 lemon grass stalks chopped, 3 thick slices dried galanga root.

THAI CURRY CHICKEN NOODLE SOUP

Steps:

• Bring 4 cups of the water to a boil in a large sauce pot over medium heat. Add the chicken breast, reduce the heat and simmer until cooked through, about 15 to 20 minutes. Remove from the pot to a cutting board or bowl and set aside until cool enough to handle. Shred the chicken with a fork and set aside.
• Bring the remaining 4 cups of water to a boil in a large sauce pot over medium heat. Add peas and cook for 30 seconds. Remove peas from pot with a slotted spoon and divide them between the serving bowls. Add the noodles to the pot and cook for 6 minutes. Drain and add noodles to the peas in the serving bowls.
• Heat the grapeseed oil in a large sauce pot over medium-high heat. Add the shallots, curry paste, madras curry powder, turmeric, coriander and garlic to the pot and saute for 1 minute. Add the chicken broth to the pot, and bring to a boil. Stir in the light coconut milk and almond milk, then reduce the heat and simmer for 5 minutes. Add the shredded chicken, palm sugar, lime juice and fish sauce and cook for 2 minutes. Stir in the spinach leaves and cook for 30 seconds. Ladle the chicken mixture over the noodles and peas in the serving bowls. Stir some chopped cilantro, green onions and chiles into each bowl.
• Top with chopped peanuts a lime wedge. Garnish with a sprig of cilantro and serve.
• Bon apetit!

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.

THAI COCONUT CHICKEN SOUP

Steps:

• For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
• Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
• Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes: 2 quarts
• For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
• Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.

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.

TOM KHA GAI

Steps:

• Bring coconut milk and broth to a boil, add thinly sliced galangal, minced ginger, and Thai chiles to soup - simmer for 10 minutes.
• Add chicken slices and stir occasionally until chicken is tenderly cooked.
• Add straw mushrooms and thinly sliced & deveined lime leaves.
• (optional : cut a few cross-sections of the lemon grass and add to the soup)
• (optional : cut tomatoes into largish cubes about 1/2" square, and add to soup).
• (optional : if you are using fresh limes, zest the lime peel into the soup).
• (optional : Add Thai chile paste or red curry paste).
• Stir well and simmer for 5-10 more minutes.
• Just before serving, turn off the heat, then add brown sugar, lime juice, fish sauce, and stir well.
• Finisher's instructions: balance the flavors by adding more spicy (chile paste), sour (lime juice), or salty (fish sauce) until perfection is reached. Different brands may have different strength or acidity -- Be careful not to overdo any one dimension, and stir well inbetween
• Top with cilantro, and serve hot by itself or pour over rice.
• Leftovers are often even more flavorful the next day or two.

THAI CHICKEN SOUP

Steps:

• Warm oil in a large saucepan over medium heat.
• Add shallots and cilantro, stirring frequently until softened -2 to 5 minutes.
• Stir in stock, coconut milk and agave and bring to a simmer.
• Pour broth through a fine mesh strainer and discard solids (shallot and cilantro).
• Return broth to saucepan.
• Reduce heat to medium , add mushrooms and broccoli and cook until tender -2 to 3 minutes.
• Add chicken and cook, stirring constantly, until no longer pink -1 to 3 minutes.
• Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup.
• Ladle soup into bowls and garnish with cilantro, chilies and scallions.
• Serve with wedges of lime.

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 CHICKEN COCONUT SOUP

Steps:

• Whisk coconut milk in large sauce pan.
• Stir in chicken stock, lime leaves, lemon grass and ginger.
• Simmer for 10 minute.
• Add chicken and cook another 10 minute.
• Add remaining ingredients and heat through.
• Tip 1 - if you cannot find kaffir lime leaves, it can be made with lime peel for ok result.
• Tip 2 - remove outer layers of the straw like leaves from the lemon grass and cut off the top, use only the part that looks like the white part of a green onion.
• Tip 3 - if you do not like to eat the ginger and lemongrass, cut these into larger pieces that can easily be removed before serving.
• Tip 4 - if you prefer a lower fat version you can substitute some of the coconut milk with chicken broth, and/or you can use light coconut milk.

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.

THAI CHICKEN SOUP

Steps:

• Place the carcass and all the stock ingredients in a large pan.
• Cover with a litre of water and bring to a boil, then turn down the heat until the water is barely simmering and leave to bubble for an hour or so.
• You will need to add a cup of water from time to time, to keep the stock topped up.
• When the hour is up, strain the broth through a fine sieve into a bowl.
• Measure out 150ml of this broth into a pan for the soup.
• The rest can be frozen for another day.
• Add a dash of soy sauce, the lime juice, red chilli and ginger to the broth and bring it slowly back to the boil.
• Meanwhile, cook the rice noodles according to the directions on the packet.
• Add the coconut milk, spinach, coriander and noodles to the bubbling broth and leave a few minutes to heat through.
• Don't let it come to a boil.
• Serve with some spring onions and crushed peanuts scattered on top.

THAI CHICKEN NOODLE SOUP

Steps:

• Bring the chicken broth to a boil.
• While this is happening, cut the ginger into thin shreds.
• Also halve the chillies, deseed them and chop the pepper finely.
• Cut the lemongrass into thin rings.
• Shred the lime leaves.
• Tip everything you've just chopped into the stock, as well as the noodles, lime juice and fish sauce.
• Cut the chicken into small pieces and throw it in as well, then simmer for 5-7 minutes.
• Remove the mint and coriander from their stems.
• Divide them into two soup bowls and ladle the soup over the herbs.