Thai Chicken Soup

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      Thai Chicken Soup
      2 cooked boneless chicken breasts or 3-4 thighs, sliced thinly or chopped into bite-size pieces
      6 cups chicken stock
      3-4 cloves garlic
      1 tsp grated lime zest
      1 piece ginger, sliced into matchstick-like slivers
      1/8 to 1/4 tsp dried chili flakes
      2-3 cups sliced mushrooms
      2-3 cups broccoli florets
      1 red bell pepper, sliced
      2 tbs fish sauce
      1 tbs soy sauce
      3 tbs fresh-squeezed lime juice
      1 tsp brown sugar
      1 cup coconut milk
      handful fresh basil or fresh coriander/cilantro
      optional: Thai chili sauce for those who like it spicy
      optional: fresh beansprouts
      Set stock in a large soup pot over high heat.

      As you bring stock to a boil, add prepared chicken, garlic, lime leaves/zest, and chili flakes. Once boiling, reduce to medium-low. Simmer 10 minutes.
      Add the vegetables and simmer another 6-7 minutes or until broccoli and red pepper are cooked but still retain firmness and color.
      Add the fish sauce, soy sauce, lime juice and sugar.

      Stir well.
      Reduce heat to low and add the coconut milk, stirring until dissolved. Now taste-test the soup, adding a splash more fish sauce if you prefer more flavor or saltiness. Add more lime juice if too salty or too sweet for your taste.

      Add more sugar if too sour.
      This soup is wonderful as is, but if you prefer it spicier, add a good dollop of chili sauce. Then sprinkle some fresh coriander or basil. Fresh bean sprouts can also be added at the table, each person adding their own.

      Enjoy! Serves 2-4
      csmile1  smilie

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