Thaishrimpandchickensoup Recipes

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THAI SHRIMP AND CHICKEN SOUP



Thai Shrimp and Chicken Soup image

This is a quick-fix recipe using convenience products you can usually find in your supermarket. When I made it the first time, I bought the coconut milk, but forgot to add it. I have made it now both with and without, and we prefer it without the coconut milk. You might want to taste it before you add the coconut milk yourself and see if you want to stop there. The recipe is from Cooking Light magazine, and is only mildly spicy.

Provided by SharleneW

Categories     Chicken

Time 39m

Yield 4 serving(s)

Number Of Ingredients 15

3 cups reduced-sodium fat-free chicken broth
1 cup bottled clam juice
1 tablespoon fish sauce
2 teaspoons instant minced garlic
1 1/2 teaspoons bottled minced fresh ginger
3/4 teaspoon red curry paste
1 (8 ounce) package presliced mushrooms
1/2 lb large shrimp, peeled and deveined
1/2 lb boneless skinless chicken breast, cut into 1 inch pieces
1 (3 ounce) package trimmed snow peas
1/4 cup fresh lime juice
2 tablespoons sugar
2 tablespoons sliced green onion tops
2 tablespoons chopped fresh cilantro
1 (13 1/2 ounce) can light coconut milk

Steps:

  • Combine chicken broth, clam juice, fish sauce, minced garlic, minced ginger, and red curry paste in a large Dutch oven, stirring with a whisk.
  • Add mushrooms, bring to a boil.
  • Reduce heat and simmer 4 minutes.
  • Add the shrimp, chicken and snow peas; bring to a boil.
  • Cover, reduce heat, and simmer 3 minutes.
  • Stir in lime juice, sugar, green onions, cilantro and coconut milk.
  • Cook 2 minutes longer or until thoroughly heated.

THE BEST THAI COCONUT SOUP



The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

  • Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

THAI CHICKEN SOUP



Thai Chicken Soup image

The next time you roast a chicken, don't even think of throwing away all those lovely bones. Instead, plop them in a pot and use them to make this hearty soup. You can make it go further by adding some prawns or strips of chicken to the broth.

Provided by Sackville

Categories     Chicken

Time 1h45m

Yield 2 serving(s)

Number Of Ingredients 19

1 chicken carcass
1/2 red chile
2 onions, peeled and quartered
6 cloves garlic, chopped
1 piece ginger, chopped (small)
1/2 lime, zested
2 pieces lemongrass, chopped
35 sprigs coriander
soy sauce
1/2 lime, juiced
1 inch fresh ginger, peeled and cut into matchsticks
1/2 red chile, deseeded and finely diced
50 g rice noodles
75 ml coconut milk
90 g Baby Spinach
1/2 cup coriander, chopped
3 spring onions, trimmed and finely sliced
1 teaspoon chopped peanuts (optional)
salt

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.

Nutrition Facts : Calories 269.8, Fat 9, SaturatedFat 7.3, Sodium 118, Carbohydrate 45.5, Fiber 6.5, Sugar 7.6, Protein 6.7

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