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:
covered percent of daily need
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