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    You are in: Home / Recipes / Thai-Style Chicken Soup Recipe
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    Thai-Style Chicken Soup

    Thai-Style Chicken Soup. Photo by Baby Kato

    1/2 Photos of Thai-Style Chicken Soup

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Jenylyn's Note:

    Sweet and sour components balance the richness of lemon grass-and-lime-infused coconut milk, which, in turn, tempers a slow-building chile burn.

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    Ingredients:

    Servings:

    Units: US | Metric

    garnish for soup

    Directions:

    1. 1
      Heat oil in large saucepan over medium heat until just shimmering.
    2. 2
      Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown).
    3. 3
      Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat.
    4. 4
      Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes.
    5. 5
      Pour broth through fine-mesh strainer and discard solids in strainer.
    6. 6
      Rinse saucepan and return broth mixture to pan.
    7. 7
      Return pan to medium-high heat.
    8. 8
      Stir remaining can coconut milk and sugar into broth mixture and bring to simmer.
    9. 9
      Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes.
    10. 10
      Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes.
    11. 11
      Remove soup from heat.
    12. 12
      Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup.
    13. 13
      Ladle soup into bowls and garnish with cilantro, chilis, and scallions.
    14. 14
      Serve immediately with lime wedges.

    Ratings & Reviews:

    • on December 14, 2010

      55

      Absolutely outstanding, and simple to make. As good as anything I've had in a Thai restaurant! This will go into my regular rotation

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2009

      55

      Awesome recipe Jenylyn. Simply delicious. We loved the complex flavors in this soup. I did make a few changes because we had our heart set on this and we didn't want to wait. So glad that we didn't. I made the soup as directed but with these changes boneless, skinless chicken thighs, canned mushrooms, lime leaves & juice, Gourmet lemongrass paste & cilantro paste and 3 tbsps red curry paste (personal preference). Thank you so much for sharing this treat, that I will make often. We will be finishing the leftover soup tomorrow with jumbo shrimp. Yum, can't wait.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2009

      55

      I was also going to post this from CI because I thought it was fabulous. I added bean thread noodles at the end and it was amazing. The only thing i don't do is strain the veggies, I find it unnecessary. You can also use pork or shrimp with this recipe (I am going to try cod tonight!) I am going to cook some rice to thrown in there too.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Thai-Style Chicken Soup

    Serving Size: 1 (686 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 624.0
     
    Calories from Fat 369
    59%
    Total Fat 41.0 g
    63%
    Saturated Fat 33.5 g
    167%
    Cholesterol 65.8 mg
    21%
    Sodium 1301.2 mg
    54%
    Total Carbohydrate 31.9 g
    10%
    Dietary Fiber 6.1 g
    24%
    Sugars 18.4 g
    73%
    Protein 39.8 g
    79%

    The following items or measurements are not included:

    lemongrass

    Thai red curry paste

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