Easy Thai Soup Food

THAI CHICKEN SOUP

Steps:

• Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
• Add the 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 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

EASY THAI SOUP

Steps:

• put chicken pieces , 6 cup water. curry leaves and roughly cut ginger in a pot and bring to boil.
• remove bones from chicken and add it to boiling stock. also add, diced mushroom, salt and lemon juice bring it to boil.
• disolve corn flour in little water and add it to soup and simmer for 5 mins.
• taste it again and add on if you want more lemon flavour or salty taste.
• put chopped spring onion and boiled rice in the serving bowl and serve hot.

SPICY CHICKEN THAI SOUP

Steps:

• Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
• Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
• Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
• Stir in mushrooms and cook for 5 more minutes.
• Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
• Skim off any excess oil and fat that rises to the top and discard.
• Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
• Remove from heat and add about 1/2 the cilantro.
• Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

THE BEST THAI COCONUT SOUP

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.

QUICK AND EASY THAI SOUP (CHICKEN)

Steps:

• heat the oil in a large pan and cook the onion until soft. Stir in the curry powder; cook over a low heat for a minute.
• De-seed and finely chop the chillies and add to the pan with the stock, coconut milk, sugar, and fish,soy and chilli sauces. Cut the chicken into small pieces and add to the pan. Bring to the boil, cover and simmer for 10 minutes.
• Add the baby corn and the peas, simmer for another 5 minutes. Add the lime juice and noodles, simmer for a minute. Serve hot.

EASY THAI CHICKEN NOODLE SOUP

Steps:

• In saucepan, bring 4 cups of water to boil, add rice noodles. Remove from heat and let stand 8-10 minutes until tender. Drain and rinse noodles in cool water for 30 seconds. Place noodles in serving bowls.
• Bring 4 cups chicken stock, plus 1 cup water to boil.
• Add mushrooms and chicken, turn heat to medium and cook for 3-4 minutes or until chicken is cooked through.
• Remove from heat, add spinach, fish sauce and cilantro. Spoon over rice noodles.
• Keep leftovers, in the refrigerator .

EASY THAI COCONUT SOUP

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. If using chicken, skip to step 5.
• Add the shrimp; cook until no longer translucent, about 5 minutes. Stir in the rice and lime juice; season with salt; garnish with cilantro.
• For chicken: add chicken to soup along with mushrooms and poach gently 30-40 minutes until cooked through. Stir in the rice and lime juice; season with salt; garnish with cilantro.

EASY TOM KHA THAI COCONUT SOUP

Steps:

• To velvet chicken: Lightly beat egg white and combine with cornstarch. Toss the chicken strips or cubes in this mixture, then cover and refrigerate for 30 minutes.
• Heat the water and oil in a pot or a wok, until it's hot enough that a piece of chicken floats to the top when you put it inches Put the chicken in, in shifts if you have to to keep it from crowding, and cook until it's white, about 30 seconds. If you're not using the chicken straight away, refrigerate it until you do.
• To prepare the soup: Heat coconut milk and chicken broth to boiling.
• Turn down heat, add fish sauce, chili sauce, ginger, lemon and lime juices, and lemon zest, chicken, and mushrooms and simmer for a couple minutes.
• Add chopped green onions and chopped cilantro and serve.