Thai Style Chicken Soup Recipes

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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

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.

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-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.

QUICK THAI-INSPIRED CHICKEN SOUP



Quick Thai-Inspired Chicken Soup image

This is a non-spicy Thai chicken soup made delicious with coconut milk, fresh veggies, and ginger. You can serve this over rice.

Provided by Bree

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 (2 inch) piece fresh ginger, grated
4 cloves garlic, finely chopped
1 small onion, thinly sliced
1 medium red bell pepper, seeded and thinly sliced
1 medium carrot, sliced
1 (6 ounce) skinless, boneless chicken breast, cut into bite-sized pieces
1 (15 ounce) can chicken broth
1 (15 ounce) can coconut milk
4 medium heads baby bok choy

Steps:

  • Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Add ginger and garlic and saute for about 1 minute. Add onion, bell pepper, and carrot and saute for 1 minute more. Add chicken and cook and stir until browned and no longer pink in the centers, 5 to 7 minutes.
  • Pour in chicken broth and coconut milk and bring to a boil.
  • Slice bok choy diagonally. Add to boiling soup and cook until tender, about 5 minutes. Serve in bowls.

Nutrition Facts : Calories 462.9 calories, Carbohydrate 28.2 g, Cholesterol 26.9 mg, Fat 32.6 g, Fiber 11 g, Protein 25 g, SaturatedFat 21.7 g, Sodium 1103.3 mg, Sugar 13.2 g

SKINNY THAI CHICKEN SOUP



Skinny Thai Chicken Soup image

42% fewer calories • 69% less sat fat • 55% more vitamin A than the original recipe. Get a bonus from red peppers and baby spinach.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 16

1 teaspoon canola oil
1 small onion, cut into thin wedges (1 cup)
2 cups sliced fresh mushrooms (6 oz)
1/2 medium red bell pepper, cut into thin bite-size strips (1 cup)
2 cloves garlic, finely chopped
1 teaspoon red curry paste
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1 1/2 cups shredded cooked chicken breast
1 teaspoon packed brown sugar
1/4 teaspoon salt
1 tablespoon cornstarch
2 tablespoons cold water
1 can (14 oz) reduced-fat (lite) coconut milk (not cream of coconut)
4 cups fresh baby spinach leaves
2 tablespoons chopped fresh cilantro
Lime wedges, if desired

Steps:

  • In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently. Add bell pepper and garlic; cook 2 to 3 minutes longer, stirring frequently, until vegetables are tender. Remove from heat; stir in curry paste until melted.
  • Stir in broth, chicken, brown sugar and salt. Return to heat. Heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring frequently.
  • In small bowl, stir cornstarch and water until smooth. Add cornstarch mixture and coconut milk to soup mixture; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until slightly thickened.
  • Stir in spinach and cilantro. Cook about 1 minute or just until mixture is hot and spinach is wilted. Serve soup with lime wedges.

Nutrition Facts : Calories 150, Carbohydrate 8 g, Cholesterol 30 mg, Fiber 1 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 4 g, TransFat 0 g

THAI-STYLE CHICKEN SOUP



Thai-Style Chicken Soup image

This is a wonderful quick and easy soup that has some wonderful flavours and smells delicious while cooking. It makes for a wonderful lunch or serve as a dinner with some bread or you could add noodles to make it more substantial. It sounds like a lot of ingredients but they all come together with ease and in all it only takes about 30-35 Min's to get on the table.

Provided by The Flying Chef

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 tablespoons peanut oil
500 g chicken fillets, sliced thinly
1 medium leek, sliced thinly (350g)
3 garlic cloves, crushed
1 teaspoon mild curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups chicken stock
1 stalk fresh lemongrass, halved
500 ml coconut milk
2 teaspoons sambal oelek
1 tablespoon cornflour
1 tablespoon water
1 teaspoon fish sauce
1 red capsicum, sliced thinly (200g)
4 green onions, sliced thinly
1 lime, juice of
1 tablespoon fresh coriander, chopped finely

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



Thai chicken soup image

Create a mouth-watering chicken soup with leftovers from your roast lunch

Provided by Good Food team

Categories     Dinner, Soup

Time 1h40m

Yield Serves 4

Number Of Ingredients 14

140g soba or wholewheat noodles
100g beansprouts
2 pak choi , leaves separated
1 red chilli , deseeded and sliced
1 tbsp soy sauce
2 tbsp honey
juice 1 lime , plus wedges to serve
4 spring onions , sliced
½ small bunch mint , roughly chopped
1 roast chicken carcass and wings
thumb-sized piece ginger , bashed and sliced
1 garlic clove , crushed
2 spring onions , sliced
5 peppercorns

Steps:

  • To make the broth, place the chicken carcass and wings in a large pan. Cover with cold water, then add the rest of the ingredients and simmer for 1 hr.
  • Strain the chicken broth into a clean pan. Carefully pick out any pieces of chicken and return to the broth. Put the broth back on the heat and bring back to the boil.
  • Add the noodles and cook for 3 mins until tender, then stir in the beansprouts, pak choi, red chilli, soy sauce, honey and lime juice, adding the squeezed lime halves to the pot, too. Can be frozen at this point. Cook for 2 mins more. Ladle the soup into bowls, scatter over the spring onions and mint leaves, and serve with the lime wedges for squeezing over.

Nutrition Facts : Calories 206 calories, Fat 2 grams fat, Carbohydrate 35 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.96 milligram of sodium

THAI-STYLE CHICKEN VEGETABLE SOUP



Thai-Style Chicken Vegetable Soup image

This is a great soup for a cold day, or an alternative to chicken soup for someone with a cold! It is really a mix between American potato soup and Thai chicken soup.

Provided by breezermom

Categories     Potato

Time 35m

Yield 10 cups

Number Of Ingredients 11

3 -4 cups cooked chicken
2 carrots, scraped and sliced diagonally
2 stalks celery, sliced diagonally
1/2 cup chopped onion
2 garlic cloves, minced
2 tablespoons peanut oil
6 cups chicken broth
1 (14 ounce) can light coconut milk
1 medium baking potato, peeled and diced
3/4 cup chunky peanut butter
1/4-1/2 teaspoon dry crushed red pepper

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.

Nutrition Facts : Calories 253.3, Fat 16, SaturatedFat 3, Cholesterol 31.5, Sodium 599.2, Carbohydrate 9.9, Fiber 2.4, Sugar 3.2, Protein 18.6

THAI CHICKEN NOODLE SOUP



Thai Chicken Noodle Soup image

This slow-cooker soup is a semi-homemade version that coaxes all the flavor out of a rotisserie chicken. The prep work for this can be done the day before so you can toss it into the slow cooker with ease. -Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h20m

Yield 8 servings.

Number Of Ingredients 15

1 large onion, halved
1 piece fresh gingerroot (3 to 4 inches), halved lengthwise
1 tablespoon canola oil
1 rotisserie chicken
1 cinnamon stick (3 inches)
5 whole cloves
3 whole star anise
1 teaspoon coriander seeds
1 teaspoon fennel seed
3 quarts reduced-sodium chicken broth
1 package (8.8 ounces) rice noodles
2 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon lime juice
Optional: Bean sprouts, fresh basil leaves, fresh cilantro leaves, thinly sliced green onions, chili garlic sauce, fish sauce and lime wedges

Steps:

  • Preheat broiler. Place onion and ginger in a foil-lined 15x10x1-in. baking pan; drizzle with oil. Broil 3-4 in. from heat 8-10 minutes or until well browned. Meanwhile, remove chicken from bones; reserve carcass and shred meat. Place carcass, onion, ginger, spices and broth in a 6-qt slow cooker. Cook on low 6-8 hours., Cook noodles according to package instructions. Strain soup and keep warm; discard carcass, vegetables and spices. Stir in brown sugar, fish sauce and lime juice. Place noodles and chicken in soup bowls. Ladle broth into soup bowls. Add toppings of your choice.

Nutrition Facts : Calories 398 calories, Fat 15g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1321mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 1g fiber), Protein 32g protein.

THAI-INSPIRED CHICKEN MEATBALL SOUP



Thai-Inspired Chicken Meatball Soup image

This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that's inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile. A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make it a full meal.

Provided by Ali Slagle

Categories     dinner, lunch, weekday, poultry, soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 (4-inch) piece fresh ginger, peeled
6 garlic cloves, peeled
1 jalapeño
2 pounds ground chicken
1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
3 tablespoons fish sauce
Kosher salt
2 tablespoons vegetable or coconut oil, plus more as needed
2 cups chicken broth
1 (14-ounce) can full-fat coconut milk
1/2 teaspoon granulated sugar
5 ounces baby spinach
1 tablespoon lime juice, plus lime wedges for serving
Steamed white or brown rice, for serving

Steps:

  • Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
  • Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
  • Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
  • Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.

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WICKED THAI CHICKEN SOUP - SEASONS AND SUPPERS
wicked-thai-chicken-soup-seasons-and-suppers image
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  • Start rice cooking. If cooking chicken, cut in half lengthwise to make thinner pieces and cook in a skillet over medium heat until cooked through. Remove to cool slightly, then dice. Set aside.
  • Heat large soup pot or Dutch oven over medium heat. Add 1 Tbsp. oil. When hot, add mushrooms and cook until golden and tender. Remove to a plate. In the same pot, add remaining 1 Tbsp. oil and heat. Add onion and red pepper, and saute just until softened. Return mushrooms to pot. Add broth and cooked chicken and heat through. Add fish sauce and Worcestershire sauce and simmer 5 minutes. Add cream and coconut milk, turn heat to low, then cover and simmer 2 minutes.
  • In a small bowl, combine curry paste, Sambal Oelek, tomato paste and cornstarch and mix until incorporated. Stir into soup until combined and heat until soup simmers, thickens slightly and has a velvety appearance. Taste and season with salt and pepper, as needed.
  • To serve, spoon some hot rice into a bowl, then spoon hot soup over-top. Serve immediately garnished with cilantro, parsley or basil leaves.


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From yummly.com


EASY THAI CHICKEN NOODLE SOUP RECIPE - COOK WITH CAMPBELLS …
Directions. In a large saucepan, bring 4 cups of water to boil. Add rice noodles and immediately remove from heat. Let stand 8-10 minutes until tender. Drain and rinse noodles in cool water …
From cookwithcampbells.ca


THAI-STYLE COCONUT CHICKEN SOUP - DELICIOUS SOUP RECIPE
2012-01-20 Recipe for Thai-Style Coconut Chicken Soup - tastes like spicy Tom Kha Gai, with everyday kosher ingredients you can find anywhere. Kosher, meat. Kosher, meat. 795 shares
From toriavey.com


BARBEQUED THAI STYLE CHICKEN RECIPE | ALLRECIPES
Thai-style seasonings infuse chicken with a boisterous blend of exotic flavors.
From rasberrymuffin.sells-it.net


THAI CHICKEN SOUP RECIPE | MYRECIPES
Add 1 cup broth, whisking until curry paste dissolves; add remaining broth and water. Bring broth mixture to a boil; cover, reduce heat, and simmer 10 minutes. Advertisement. Step 2. Add …
From myrecipes.com


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