Thai Chicken Soup
Thai Chicken Soup is an Asian recipe that serves 4. One serving contains 608 calories, 36g of protein, and 35g of fat. For $3.77 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. It works well as a rather expensive main course for Autumn. If you have canned coconut milk, fish sauce, onion, and a few other ingredients on hand, you can make it. 28 people have made this recipe and would make it again. It is a good option if you're following a dairy free diet. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 30 minutes. With a spoonacular score of 88%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Thai Chicken Soup, Thai Chicken Soup, and Thai chicken soup.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 15-ounce can coconut milk
1 tablespoon fish sauce, plus more to taste
1 cup roughly chopped fresh cilantro
2 cloves garlic, minced
2 tablespoons green curry paste
1 tablespoon fresh lime juice, plus more to taste
6 cups low-sodium chicken broth
1 onion, thinly sliced
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 vegetable oil
Equipment:
pot
Cooking instruction summary:
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.
Step by step:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
3. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes.
4. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
5. Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes.
6. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro.
7. Add more fish sauce and lime juice, if desired.
Nutrition Information:
covered percent of daily need
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