Thai Chicken Soup
Posted by goodcookbecky on October 23, 2010
I was looking through the most recent issue of the Food Network Magazine (November 2010) and saw a recipe for Thai Chicken Soup that sounded good. They have the recipe on their website (link).
I made it tonight and it was very good. I would make a few changes next time though to increase the flavor – I would cook the chicken with the onions and curry sauce and then remove them from the soup and add the meat at the end for more flavor. I would also increase the green curry paste by at least 1 tablespoon. The addition of fresh ginger would also be good. (The recipe below reflects the changes I would make.)
Thai Chicken Soup
adapted from Food Network Magazine (Nov. 2010)
- 1 Tbps vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 3 Tbsp green curry paste
- 1 Tbsp fresh ginger grated
- 2-3 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
- 6 cups low-sodium chicken broth
- 1 15-ounce can coconut milk
- 2 Tbsp fish sauce, plus more to taste
- 2 red bell peppers, thinly sliced
- 4 ounces thin rice noodles, broken into pieces
- 1 Tbsp fresh lime juice, plus more to taste
- 1 cup roughly chopped fresh cilantro
Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, occasionally stirring, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste, and ginger and cook, stirring, 1 to 2 minutes. Add the chicken breast slices and cook in the curry sauce, until cooked through about 3 minutes. Remove the chicken and set aside to add back into the soup just before serving. 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 seasoned chicken and heat through, about 1-2 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.
I made this October 2010 after seeing it in the Thanksgiving edition of the Food Network Magazine (Nov 2010) and we liked it a lot. Good soup. Break the rice noodles into smaller pieces so it is easier to serve (and eat). With the changes I made, I think it will be even more flavorful. I served this with some reheated crusty French Bread.