Thai Chicken Soup

The recipe Thai Chicken Soup could satisfy your Asian craving in around 35 minutes. For $2.31 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains about 26g of protein, 20g of fat, and a total of 348 calories. This recipe serves 8. It works well as a reasonably priced main course. If you have skinless boneless chicken breast, chicken stock, unsweetened coconut milk, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 3772 would say it hit the spot. It is perfect for Autumn. It is brought to you by A Spicy Perspective. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 84%, this dish is outstanding. Try Thai Chicken Soup, Thai Chicken Soup, and Thai Chicken Soup for similar recipes.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 cup shredded carrots

64 oz. chicken stock

1/4 - 1/2 tsp. crushed red pepper

1/4 cup fish sauce

2 Tb. fresh grated ginger

4 cloves garlic, minced

1/2 cup chopped green onions for garnish

1 large onion, peeled and sliced thin

1 red bell pepper, quartered and sliced thin

1 tsp. sesame oil

1 1/2 - 2 lbs. boneless skinless chicken breast, sliced thin

1 cup thinly sliced snap peas

1/2 cup roughly chopped thai basil

1 1/2 cups unsweetened coconut milk

2 Tb. vegetable oil

Equipment:

pot

Cooking instruction summary:

Place a large sauce pot over medium-high heat. Add both oils to the pot, followed by the onions. Saute the onions for 2-3 minutes, stirring regularly. Then add the garlic and ginger and saute for 1 more minute.Add the stock, coconut milk, fish sauce and crushed red pepper. Bring to a boil. Simmer for 10 minutes. Then add the sliced chicken. Stir to separate, then simmer another 5-8 minutes until the chicken is cooked through.Turn off the heat and add the red bell peppers, carrots, snap peas and basil. Cover the pot and steep the vegetable for 5 minutes, until barely cooked through, but still firm. Test for salt. Serve warm with a sprinkle of chopped green onions.

 

Step by step:


1. Place a large sauce pot over medium-high heat.

2. Add both oils to the pot, followed by the onions.

3. Saute the onions for 2-3 minutes, stirring regularly. Then add the garlic and ginger and saute for 1 more minute.

4. Add the stock, coconut milk, fish sauce and crushed red pepper. Bring to a boil. Simmer for 10 minutes. Then add the sliced chicken. Stir to separate, then simmer another 5-8 minutes until the chicken is cooked through.Turn off the heat and add the red bell peppers, carrots, snap peas and basil. Cover the pot and steep the vegetable for 5 minutes, until barely cooked through, but still firm. Test for salt.

5. Serve warm with a sprinkle of chopped green onions.


Nutrition Information:

Quickview
349k Calories
26g Protein
19g Total Fat
17g Carbs
16% Health Score
Limit These
Calories
349k
17%

Fat
19g
31%

  Saturated Fat
13g
86%

Carbohydrates
17g
6%

  Sugar
8g
9%

Cholesterol
61mg
20%

Sodium
1014mg
44%

Get Enough Of These
Protein
26g
53%

Vitamin A
3465IU
69%

Vitamin B3
13mg
67%

Selenium
36µg
52%

Vitamin B6
0.96mg
48%

Vitamin C
33mg
41%

Phosphorus
312mg
31%

Manganese
0.59mg
30%

Vitamin K
26µg
26%

Potassium
862mg
25%

Vitamin B2
0.33mg
19%

Magnesium
72mg
18%

Copper
0.32mg
16%

Vitamin B5
1mg
15%

Vitamin B1
0.2mg
13%

Folate
49µg
12%

Iron
2mg
12%

Fiber
2g
11%

Zinc
1mg
9%

Vitamin E
0.91mg
6%

Calcium
47mg
5%

Vitamin B12
0.2µg
3%

covered percent of daily need
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Related Videos:

How to Make AUTHENTIC Tom Kha Gai Soup (Thai Coconut Chicken Soup) - COOKwithAPRIL

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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