Mushroom And Rice Spicy Thai Soup Recipes

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MUSHROOM AND RICE SPICY THAI SOUP



Mushroom and Rice Spicy Thai Soup image

Creamy, flavorful and nutritious, this tasty Mushroom and Rice Spicy Thai soup will fill you up with goodness and comfort any time!

Provided by sanna

Categories     Savory

Time 40m

Number Of Ingredients 15

4 cloves garlic, minced
1 small onion, chopped
1 inch piece of ginger, minced or grated
1/2 red bell pepper, diced
2 tbsp olive oil
2 cups white or cremini mushrooms, chopped roughly into little pieces
4 cups vegetable broth
2 tsp red pepper flakes
2 tbsp hot sauce (optional)
2 tbsp red Thai curry paste
juice of 1/2 lime or lemon
3 tbsp cornstarch
1/2 cup water
1 can coconut milk ( 400 ml)
2 cups cooked brown rice

Steps:

  • In a medium, heavy-bottomed pot, saute ginger, onion and garlic until soft. Add the bell peppers and cook for about 30 seconds. Add the mushrooms and let cook until softened. Add the vegetable broth and let it simmer for 5-7 minutes.
  • Stir in red curry paste, hot sauce, red pepper flakes, ginger and simmer for another 7 minutes.
  • Stir in cornstarch in coconut milk until dissolved. Add to the pot along with the water. Let simmer for another 5-10 minutes or until the soup has thickened to your consistency of preference. Add the cooked brown rice. Add the lime juice. Season with salt and pepper if needed.

Nutrition Facts : Calories 479 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 29 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 1087 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

SPICY CHICKEN THAI SOUP



Spicy Chicken Thai Soup image

Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 15

3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
4 cloves garlic, chopped
1 (4 inch) piece fresh ginger root, chopped
4 cups chicken broth
1 tablespoon vegetable oil
2 ½ pounds skinless, boneless chicken thighs, cut into chunks
12 ounces fresh white mushrooms, quartered
2 teaspoons red curry paste
3 tablespoons fish sauce
1 lime, juiced
2 (14 ounce) cans coconut milk
1 red onion, sliced
½ bunch cilantro, roughly chopped
1 lime, cut into wedges, for serving
1 fresh jalapeno pepper, sliced into rings

Steps:

  • Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
  • Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
  • Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
  • Stir in mushrooms and cook for 5 more minutes.
  • Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
  • Skim off any excess oil and fat that rises to the top and discard.
  • Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
  • Remove from heat and add about 1/2 the cilantro.
  • Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

Nutrition Facts : Calories 596 calories, Carbohydrate 14.3 g, Cholesterol 114 mg, Fat 44.8 g, Fiber 3 g, Protein 41 g, SaturatedFat 28.9 g, Sodium 1207.4 mg, Sugar 2.9 g

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