THAI COCONUT CHICKEN SOUP
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes: 2 quarts
- For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
- Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
THAI PORK DUMPLING SOUP
Steps:
- To make cilantro paste, puree first six ingredients in a mortar and pestle, or blender, until a fine paste is formed. You can also do this by hand by first chopping all ingredients, except fish sauce, together on a board to form a paste. Then mix with fish sauce in a small bowl. Set aside.
- Follow directions on packages for reconstituting cellophane noodles and dried mushrooms, if necessary. Noodles usually need to soak in warm water for about 15 minutes; mushrooms about 30 minutes.
- While ingredients are soaking, make dumplings by combining ground pork, fish sauce, garlic, and cornstarch in a bowl. With your hands, form small meatballs, about the size of hazelnuts. Set aside.
- When noodles and mushrooms are finished soaking, drain. Remove and discard the tough stems and slice mushrooms into julienne strips. Cut noodles into 2 by 3 inch lengths.
- Place all ingredients near stove and bring chicken stock to a boil in a large stockpot. Reduce heat to a simmer and add pork balls, mushrooms, and noodles. Cook, uncovered, until pork is done, about 10 minutes. Stir in paste and adjust seasonings with pepper and fish sauce. Ladle into serving bowls, sprinkle with sliced scallions and cilantro leaves, and serve immediately.
CHICKEN IN LEMONGRASS COCONUT BROTH
I made this soup after trying it at a Thai noodle house in my area. I just kept playing around with ingredients until I got something similar. I have the seasonings adjusted to my liking, however there is an adjustment guide in the footnotes if you would like a slightly different flavor. This soup is also good with rice or pasta, but ramen seems to be the favorite. You can use any flavor of ramen noodles.
Provided by QTSunDoll
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
- Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
- Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
- Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
- Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.
Nutrition Facts : Calories 550.5 calories, Carbohydrate 56.5 g, Cholesterol 44.6 mg, Fat 24.2 g, Fiber 4.3 g, Protein 29.8 g, SaturatedFat 19.3 g, Sodium 1646.4 mg, Sugar 9.6 g
THAI COCONUT CHICKEN SOUP (NOODLE BOWL)
Why go out for Thai when you can make this easy, quick, and delicious noodle bowl at home?
Provided by Lux
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
- Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
- Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
- Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
- Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 58.5 g, Cholesterol 22.1 mg, Fat 22.9 g, Fiber 3 g, Protein 13.1 g, SaturatedFat 18.8 g, Sodium 2119.5 mg, Sugar 3.4 g
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