EASY THAI CHICKEN NOODLE SOUP
Makes for a very filling and easy soup with very few calories! If you haven't tried rice noodles before, give this recipe a whirl.
Provided by Brooke the Cook in
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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 .
Nutrition Facts : Calories 358.9, Fat 7.2, SaturatedFat 2, Cholesterol 26.6, Sodium 1178.1, Carbohydrate 57.1, Fiber 1.4, Sugar 4.5, Protein 14.2
QUICK AND EASY THAI SOUP (CHICKEN)
Ready in 30 minutes! A really yummy soup of Thai influence. Since posting this recipe I have cooked it many times & it's now become a firm favourite. when I make it these days I make the following changes: 1. swap 1/4 tsp homemade harissa for the chilli's 2. swap 1L water mixed with 2 chicken stock cubes for the 800 ml stock 3. only use 1 tsp sugar, swap 250g fresh rice noodles for the 300g egg noodles 4. use extra curry powder 5. use oyster sauce in place of fish sauce. I also cook it for about 8-10 minutes longer so all the flavours really meld well.
Provided by Um Safia
Categories Chicken Breast
Time 30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 800.3, Fat 41.6, SaturatedFat 24.2, Cholesterol 120.7, Sodium 1051.1, Carbohydrate 76.6, Fiber 4.5, Sugar 10.5, Protein 33.5
QUICK THAI-INSPIRED CHICKEN SOUP
This is a non-spicy Thai chicken soup made delicious with coconut milk, fresh veggies, and ginger. You can serve this over rice.
Provided by Bree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Add ginger and garlic and saute for about 1 minute. Add onion, bell pepper, and carrot and saute for 1 minute more. Add chicken and cook and stir until browned and no longer pink in the centers, 5 to 7 minutes.
- Pour in chicken broth and coconut milk and bring to a boil.
- Slice bok choy diagonally. Add to boiling soup and cook until tender, about 5 minutes. Serve in bowls.
Nutrition Facts : Calories 462.9 calories, Carbohydrate 28.2 g, Cholesterol 26.9 mg, Fat 32.6 g, Fiber 11 g, Protein 25 g, SaturatedFat 21.7 g, Sodium 1103.3 mg, Sugar 13.2 g
THAI CHICKEN SOUP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
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
Make and share this Easy Thai Soup recipe from Food.com.
Provided by Aleya Khan
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 192.1, Fat 6, SaturatedFat 1.7, Cholesterol 28.1, Sodium 1284.8, Carbohydrate 25.1, Fiber 1.1, Sugar 0.8, Protein 9.7
THAI-STYLE CHICKEN SOUP
This is a wonderful quick and easy soup that has some wonderful flavours and smells delicious while cooking. It makes for a wonderful lunch or serve as a dinner with some bread or you could add noodles to make it more substantial. It sounds like a lot of ingredients but they all come together with ease and in all it only takes about 30-35 Min's to get on the table.
Provided by The Flying Chef
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat 1 Tablespoon peanut oil in a pan, cook, chicken in batches until browned, remove and set to one side.
- In the same pan heat the remaining oil and add the leek and garlic, cook, stirring, until soft.
- Transfer the leek and garlic to a large saucepan along with the chicken, add curry powder, cumin and coriander, stir, until fragrant.
- Stir in stock, lemon grass, milk and sambal, bring to the boil, simmer, uncovered, 10 Min's.
- Mix the tablespoon of water with cornflour, add this along with the fish sauce, stir over heat until soup boils and thickens.
- Just before serving stir in capsicum, onion, juice and coriander.
- Serve soup hot by itself or with bread.
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