Thai Chicken Soup

by tastyyummies

Thai Chicken Soup

I absolutely love Thai food! The layers of flavors and the spices are so amazing and there are so many naturally gluten-free options. One of my favorite things are the different soups. The flavors are always so distinct in Thai soups from the curry pastes, lemongrass, ginger, cilantro, etc. I have wanted to try making a Thai coconut milk soup at home with all the fresh herbs and spices. With the lingering chilly weather, last week was the perfect time. The original recipe I found was a bit basic, so I added in mushrooms, fresh ginger, fresh lemongrass and jarred kaffir lime leaves (which I was very excited to finally find), I also went with a light coconut milk instead of the full fat version and I used more of it, I find it is still quite creamy and it has a bit less fat and calories. I also added a bit more broth, curry paste, fish sauce and noodles so I would have more leftovers for lunches and dinners on some of the busy nights we have this week. Don’t worry if you can’t find lemongrass or the kaffir lime leaves, the soup will still be really great even without them. The curry paste really has a lot of flavor. I just find that adding those extra fresh ingredients makes this soup more authentic. I know from eating a lot of Thai food that lemongrass can be a bit annoying to eat, since they are a bit tough to chew, so I decided to cut the stalk in large pieces so that I could easily pull them out just before serving.

Since we normally buy whole chickens from the farm we get all of our meat from, I just grabbed two organic chicken breasts from Wegmans, I honestly can’t tell you the last time I bought meat from the grocery store. Thankfully Wegmans has a great selection of organic and grass-fed meats, though it just isn’t the same as getting it from a local farm. You could also roast a whole chicken or buy a rotisserie chicken and shred some of the cooked chicken and add it in to the soup at the end. This soup could also easily be made vegetarian/vegan with vegetable broth and by skipping the chicken or you could make a seafood version and add shrimp or scallops.

Serve the soup with lime wedges and maybe even a little Sriracha if you want a bit more heat. Enjoy, this soup really is incredible.

Thai Chicken Soup
serves 6
loosely adapted from Food Network Magazine

1 tablespoon olive oil
1/2 lb of sliced mushrooms (I used baby bellas)
1 onion, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, peeled and chopped finely
1 stalk fresh lemongrass, cut into 1-inch pieces
4 tablespoons green curry paste (If you don’t like spicy, start with 2 and go from there. It seems some curry pastes are spicier than others)
8 cups low-sodium organic chicken broth
2 15-ounce cans organic lite coconut milk
2 tablespoons fish sauce, plus more to taste
2 red bell peppers, thinly sliced
6 ounces thin rice noodles, broken into pieces
2 small skinless, boneless chicken breasts preferably local and hormone and antibiotic free (about 1 pound), very thinly sliced crosswise
1 tablespoon fresh lime juice, plus more to taste
1 tablespoon kaffir lime leaves (I used were jarred, you can also find them fresh or frozen, use about 3 or 4 leaves)
1 cup roughly chopped fresh cilantro

Heat the oil in a large pot over medium-high heat. Add the mushrooms and cook, stirring often until they begin to soften and get a bit brown, about 5-7 minutes. Remove the mushrooms and set aside. Add a bit more oil if you need it and add the onion to the pot over medium-high heat and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic, ginger, lemongrass and curry paste, cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.

Add the mushrooms, 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 3-5 more minutes. Stir in the lime juice, kaffir lime leaves and cilantro. Remove the chunks of lemongrass just before serving. Add more fish sauce and lime juice, if desired.

Related Posts Plugin for WordPress, Blogger...

{ 4 comments… read them below or add one }

1 Stephanie April 26, 2011 at 3:23 pm

I love these creamy coconut Thai soups too! This one sounds absolutely delicious and so hearty while still being light!

Reply

2 Lenny May 9, 2011 at 12:32 pm

Another recipe… this one for the crockpot

4 cups vege broth
1 can coconut milk
4 limes (3 juiced, 1 garnish)
1/2 tsp lime zest
1 red bell pepper, sliced
4 oz sliced shitake mushrooms, quartered
1 large tomato, chopped
1 pound firm tofu, cubed
2 garlic cloves, minced
3 T fish sauce (unless you want it truly vege then use soy sauce)
2 tsp red chili paste
1 tsp sugar
2 inches fresh ginger, grated

Add broth, lime juice, lime zest, sugar, fish sauce, ginger, coconut milk, chile paste to the crockpot.

Add to pot the tofu, bell pepper, garlic, and mushrooms. Stir in tomatoes and tofu carefully.

Cover and cook on low for 4 hours (high for 2).

Garnish with lime.

I never added the lemon grass like you did, but I probably will in the future. Nice touch.

Reply

3 ingrid April 12, 2012 at 4:54 am

Hi Beth,
Good soup! My nose just kept running and running ;-)
Tip:I learned in an indonesion cooking class: you really do not have to chop the lemongrass, just add it to the broth and fish it out when the soup is done. It extracts the flavour and you don’t have the bamboo like bites!

Reply

4 beverly milley March 8, 2013 at 8:09 pm

HI BETH,

THIS SOUP LOOKS WONDERFUL THANK YOU FOR POSTING IT, GLAD YOUR MOVE WENT WELL I FOLLOW YOUR E MAILS. WILL BE MAKING THIS OVER THE WEEK END

Reply

Leave a Comment

Previous post:

Next post: