Thai Chicken Basil 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 BASIL CHICKEN SOUP WITH ASPARAGUS AND MUSHROOM FILLED CREPES AND THAI BASIL BUTTER ON TOASTED BAGUETTE



Thai Basil Chicken Soup with Asparagus and Mushroom Filled Crepes and Thai Basil Butter on Toasted Baguette image

Provided by Roger Mooking

Time 2h2m

Yield 4 servings

Number Of Ingredients 42

1 whole chicken, (about 2 1/2 to 3 pounds)
12 ounces shiitake mushrooms, stems and caps separated, reserving caps for crepes
1 celery stalk, cut in half
1 medium carrot, peeled and cut in half
1 medium onion, skin removed and cut in half
1 lemongrass stalk, bruised
1 bunch fresh Thai basil, stems and leaves
1 tablespoon smashed fresh ginger
1 red Thai chile split, seeded if no heat is desired
Peel of 1 lime
2 bay leaves
1 tablespoon black peppercorns
Thai Basil Chicken Broth, recipe above
Red finger chile, optional
1 1/2 tablespoons sugar
1/4 cup fish sauce
Juice of 2 limes
Kosher salt
Leg meat, reserved from Thai Basil Chicken Broth
4 plum tomatoes, quartered, seeded and cut into 1/2-inch triangles
1/2 cucumber, peeled, seeded and sliced
1 bunch green onion, chopped
1 teaspoon sesame oil
1 lime, cut into quarters
Fresh Thai basil, stems and leaves
Asparagus and Mushroom Filled Crepes, recipe follows
Thai Basil Butter on Toasted Baguette, recipe follows
Egg Crepes
1/4 cup butter
1 tablespoon finely minced fresh ginger
6 eggs
1/3 cup 2-percent milk
1 teaspoon sesame oil
Salt
Filling for Crepes
3 tablespoons vegetable oil
Shiitake mushroom caps, julienned (from Thai Basil Chicken Broth recipe)
1 bunch asparagus, thick ends removed, spears blanched in salted water
Salt and freshly ground black pepper
1 bunch fresh Thai basil, washed, rinsed and leaves picked
1 cup butter, melted on low heat and cooled
1/2 baguette, toasted and cut into 4 pieces

Steps:

  • Place the chicken, mushrooms, celery, carrot, onion, lemongrass, Thai basil, ginger, Thai chile, lime peel, bay leaves, and peppercorns in a large pot. Cover with cold water, approximately 2 to 2 1/2 quarts. Bring the mixture to a boil, and then reduce the heat to a simmer, uncovered. Skim the top, removing the impurities throughout the cooking process. Cook for 1 hour at a low simmer. Remove the chicken from the pot. Remove the leg meat, pull into pieces and reserve for soup garnishes. Remove the remaining chicken and reserve for personal use. Strain the stock into a clean pot.
  • For the Thai basil chicken soup garnishes: Bring the stock to a boil. Add the chile, if using, sugar, fish sauce, and lime juice. Season the mixture with salt. Add the pulled chicken meat, tomato, and cucumber. Serve the soup, piping hot, garnish with green onion, sesame oil, lime, and Thai basil.
  • For the egg crepes: Place 2 tablespoons of melted butter in a bowl. Add the ginger, eggs, milk, sesame oil, and salt, and whisk well. Heat a nonstick saute pan over medium heat. Dab a paper towel in the remaining melted butter and coat the pan. Ladle a thin layer of crepe batter in the pan, coating the bottom evenly. Once the batter begins to bubble in the middle, flip the crepe and cook for 3 to 5 seconds on the other side. Remove the crepe from the pan and lay on a dry kitchen towel. Repeat the process with the remaining crepe batter.
  • For the crepe filling and assembly: Heat the oil in a saute pan over medium heat. Saute the shiitake mushroom caps over the medium heat until tender, about 5 minutes. Season the mushrooms with salt, and pepper, set aside.
  • Place one crepe on the cutting board. Place 2 spears of asparagus lengthwise, on one end of the crepe. Place a single layer of shiitake mushrooms over the asparagus. Roll the crepe beginning at one end. Place another crepe on the cutting board and roll the finished crepe inside. Cut the crepe on a diagonal into 3 pieces.
  • Place the Thai basil in a blender and pour the melted butter over. Pulse quickly until just incorporated, ensuring not to bruise the Thai basil. Transfer the mixture to a bowl, place in the freezer for 5 minutes. Remove the butter from the freezer and whisk the mixture until well incorporated, return the Thai basil butter to the freezer. Once the butter has solidified, approximately 5 minutes, whisk again.
  • Transfer the butter to a container and place in the refrigerator or freezer. Spread the Thai basil butter over the toasted baguette pieces.

THAI CHICKEN BASIL SOUP



Thai Chicken Basil Soup image

Make and share this Thai Chicken Basil Soup recipe from Food.com.

Provided by sandrasothere

Categories     Asian

Time 40m

Yield 15 cups, 8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, chopped
1 (3 ounce) poblano chiles, seeded and chopped
4 teaspoons ginger, peeled and finely chopped
3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
3 tablespoons fish sauce
2 (32 ounce) cartons reduced-sodium chicken broth
3 cups water
1/2 cup fresh basil leaf, packed and thinly sliced, plus sprigs for garnish
1 1/2 lbs boneless skinless chicken thighs, trimmed of fat and thinly sliced crosswise
1 (14 ounce) package linguine-style rice noodles
1/4 cup fresh lime juice

Steps:

  • Heat oil in a 6-quart dutch oven until hot. Add onion and chile, and cook 10 minutes or until lightly browned and tender, stirring occasionally.
  • Add ginger, garlic, red pepper flakes, and 1 tablespoons fish sauce. Cook one minute.
  • Add broth, water, and half the basil; heat to boiling on high.
  • Reduce heat to low, cover and simmer for 20 minutes.
  • Uncover, increase heat to medium-high. Stir in chicken and uncooked noodles and heat to boiling. Boil 1 minute.
  • Remove dutch oven from heat. Skim off fat.
  • To serve, stir in lime juice, remaining fish sauce, and basil. Garnish with sprigs.

Nutrition Facts : Calories 353.3, Fat 6.8, SaturatedFat 1.6, Cholesterol 70.8, Sodium 756.6, Carbohydrate 48.5, Fiber 1.4, Sugar 1.9, Protein 23.9

THAI CHICKEN SOUP



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.

AUTHENTIC THAI BASIL CHICKEN (VERY EASY AND FAST)



Authentic Thai Basil Chicken (Very Easy and Fast) image

This only takes about 25 minutes to make. Very easy and fabulous flavor! This is very popular in Thailand. They sell this on the streets as well as in the restaurants. You won't believe how incredible this recipe is. It is my husband's and my new favorite. Serve with white rice.

Provided by Nancy Gibson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 24m

Yield 2

Number Of Ingredients 10

2 tablespoons vegetable oil
½ onion, sliced
3 cloves garlic, sliced
1 large skinless, boneless chicken breast, cut into 1-inch pieces
¼ cup oyster sauce
3 tablespoons soy sauce
1 pinch white sugar
2 small chile peppers, sliced
⅓ cup water
½ cup fresh basil leaves

Steps:

  • Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil before serving.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 14.5 g, Cholesterol 58.5 mg, Fat 16.2 g, Fiber 2.1 g, Protein 25.8 g, SaturatedFat 2.8 g, Sodium 1625.4 mg, Sugar 5.7 g

THAI CHICKEN CABBAGE SOUP



Thai Chicken Cabbage Soup image

This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!

Provided by KLEENESTAR

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 7

3 skinless, boneless chicken breast halves
8 cups chicken broth
2 leeks, sliced
6 carrots, cut into 1 inch pieces
1 medium head cabbage, shredded
1 (8 ounce) package uncooked egg noodles
1 teaspoon Thai chile sauce

Steps:

  • Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
  • Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 42.3 g, Cholesterol 61.3 mg, Fat 3.1 g, Fiber 7.1 g, Protein 20.8 g, SaturatedFat 0.7 g, Sodium 118.3 mg, Sugar 9.3 g

THAI CHICKEN WITH BASIL



Thai Chicken with Basil image

Thai fish sauce, or nam pla, is a salty, watery, fermented sauce with a very pungent odor. It is used extensively in Southeast Asian cooking. You may be familiar with its flavor, as it's the key ingredient in the sauce accompanying deep-fried spring rolls served in Thai and Vietnamese restaurants.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
3 cloves garlic, finely chopped
2 jalapeño chiles, seeded, finely chopped
1 tablespoon fish sauce*
1 teaspoon sugar
1/4 cup chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped unsalted dry-roasted peanuts

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Cut each chicken breast into 4 pieces. Cook chicken, garlic and chiles in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
  • Stir in fish sauce and sugar. Sprinkle with basil, mint and peanuts.

Nutrition Facts : Calories 230, Carbohydrate 3 g, Cholesterol 75 mg, Fiber 0 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 1 g, TransFat 0 g

THAI CHICKEN WITH BASIL



Thai Chicken With Basil image

Provided by Marian Burros

Categories     dinner, easy, main course

Time 40m

Yield 2 servings

Number Of Ingredients 11

3/4 cup long-grain rice
1 jalapeño
1 hot red pepper
4 large cloves garlic
4 shallots
1/2 teaspoon canned green peppercorns
2 teaspoons canola oil
12 ounces skinless, boneless chicken breast
2 tablespoons nam pla fish sauce
1 tablespoon sugar
1/2 cup packed fresh basil leaves, plus a few basil leaves for garnish

Steps:

  • Combine rice and 1 1/2 cups water in heavy-bottom pot, and bring to a boil. Reduce heat to simmer, and cook the rice, covered, for 17 minutes.
  • Trim and seed the jalapeño and the red pepper. Put from half the jalapeño to all of it, and as much of the red pepper as you like, into a food processor, and add the garlic, shallots and peppercorns. Process to make a coarse paste.
  • Heat a nonstick pan (large enough to hold all the ingredients except the rice) until it is very hot. Reduce heat to medium high, and add the oil. Sauté the garlic mixture for 30 seconds. Set aside.
  • Finely chop the chicken breast in the food processor. Return pan to heat, and sauté the chicken, breaking it into tiny pieces while cooking.
  • Add the fish sauce and sugar, and stir well. Set aside.
  • Wash and dry the basil, reserving a few leaves for garnish. Return pan to heat, and stir the basil into the chicken mixture. Serve over rice, garnished with the remaining basil.

Nutrition Facts : @context http, Calories 737, UnsaturatedFat 14 grams, Carbohydrate 90 grams, Fat 21 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 5 grams, Sodium 1542 milligrams, Sugar 19 grams, TransFat 0 grams

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THAI SAUTéED CHICKEN WITH BASIL LEAVES - STREETSMART KITCHEN
Heat oil over medium high heat in a sauté pan. When the oil is hot, add onion, garlic and hot chili. Stir until the garlic and the onion are fragrant and you can smell the hotness from the chili, about 1 minute. Add chicken. Increase to high heat and sauté for 3 …
From streetsmartkitchen.com
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THAI CHICKEN-BASIL SOUP - ONE POT RECIPES - EASY RECIPES
2008-12-05 In 6-quart Dutch oven, heat oil on medium until hot. Add onion and poblano, and cook 10 minutes or until lightly browned and tender, stirring occasionally. Add ginger, garlic, crushed red pepper ...
From goodhousekeeping.com
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20-MINUTE THAI BASIL CHICKEN - GIMME SOME OVEN
2017-02-20 To Make The Thai Basil Chicken: Heat 1 tablespoon oil in a wok or large saute pan over high heat. Add onion, bell pepper, broccoli, and Thai chiles (if using), and saute for 3-4 minutes, stirring occasionally. Stir in garlic and Thai basil and saute for 1-2 minutes or until fragrant, stirring frequently. (Time saving tip: slice your chicken and ...
From gimmesomeoven.com
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THAI BASIL CHICKEN (PAD KRAPOW GAI) - WILL COOK FOR SMILES
2022-05-16 Preheat a seasoned and oiled wok. Stir fry the chicken, stirring from time to time. When the chicken is almost done, make a little well in the center of the wok and add garlic and chili peppers. Sauté until fragrant, then stir everything together. Add the shallots and bell peppers, continuing to cook until softened.
From willcookforsmiles.com
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Top Asked Questions

How to make Thai chicken soup?
A warming and delicately spiced Thai chicken soup accented with fresh basil and lime juice. HEAT the oil in a large saucepan over a medium heat. ADD the curry paste and garlic and cook for 1 minute, stirring.
What can I make with Thai basil?
Classic Thai ingredients like lemongrass, galangal, kaffir lime, Thai basil, and chiles add a super flavorful and aromatic twist to tomato soup. In just 15 minutes you can make super tasty fried spaghetti with Thai basil, green curry, coconut milk, chicken, and veggies.
What kind of soup is Thai chili soup?
This simple and nutritious soup has a wonderful blend of hot, sour, salty and sweet flavors that are characteristic of authentic Thai cuisine. We love hot and spicy food, so we also garnish this soup with slices of red chili to add an extra kick to the coconut-infused broth.
How do you make Thai red curry soup?
To make this soup as easy to prepare as possible we use store bought Thai red curry paste ( Mae Ploy brand is our favorite), and shredded rotisserie chicken. We also add a few easy-to-prep, quick-cooking veggies — green beans, bean sprouts and scallions — to make it a substantial, yet light and refreshing soup.

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