Thai Fish Soup Jamie Oliver Recipes

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THAI CHICKEN SOUP



Thai Chicken Soup image

This is a great Thai or maybe Chinese inspired soup that is very fresh with lots of flavours and is like a detox. So it's good for you and very refreshing. You have to slurp it to enjoy all the flavours!

Provided by Jamie Oliver

Categories     main-dish

Time 1h43m

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.

THAI FISH SOUP



Thai Fish Soup image

From Moosewood. I think this is a really tasty soup, well worth hunting down the dried galanga. If you can find fresh lemon grass (lucky you!), feel free to substitute it for the dried. This would probably be good with some broccoli added, too.

Provided by Aunt Cookie

Categories     Thai

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup dried lemon grass
4 slices dried galanga root
3 cups fish stock or 3 cups vegetable stock
2 (14 ounce) cans coconut milk
3 -6 small red chilies, cut into rounds
3 scallions, minced
2 tablespoons fresh cilantro, chopped
3/4 lb white fish fillet, cut into bite-sized chunks
2 limes, juice of
3 tablespoons fish sauce

Steps:

  • Simmer the laos root and lemongrass in 1 cup of the stock for 1/2 hour. Add more liquid as necessary (you want to end up with 1 cup of stock).
  • In a large saucepan, simmer the coconut milk and 2 remaining cups of stock, uncovered, for 5 minutes.
  • Add the chiles, scallions, cilantro, and fish.
  • Strain the lemongrass and laos mixture and add that liquid to the pot (you can toss out the herbs).
  • Simmer, uncovered, until the fish is just cooked. Remove from heat.
  • Stir in the lime juice and the fish sauce, adding more if desired.

Nutrition Facts : Calories 352.2, Fat 26.3, SaturatedFat 22.1, Cholesterol 39.2, Sodium 989.8, Carbohydrate 15.1, Fiber 3.6, Sugar 10.2, Protein 17.8

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