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A Wonderfully Aromatic and Spicy Thai Soup Recipe

Thai soup recipes are well known for being fragrant and somewhat spicy but there are lots of different kinds of Thai soup recipes to choose from. Here is just one of those flavorful recipes. You will find quite a list of different ingredients, but they all contribute a subtle hint of flavor.

This Thai chicken and rice soup is flavored with garlic, coriander, fish sauce, limejuice, cilantro and more. Serve this soup as an appetizer before an Asian meal. You can adjust the seasonings if you prefer your soup spicier or milder. It is always worth keeping handy Asian ingredients such as fish sauce, coriander seeds, and coconut milk in the cupboard for making tasty Thai soup recipes whenever you have a craving for them.

This delicious soup is perfect as an appetizer or as a full lunch or light supper. The flavor is intense and memorable. Friends and family alike will love this delicious soup and beg you to make it again and again. Be sure to use fresh ginger, snow peas, and cilantro for the best results. It is worth the extra money to spring for the jasmine rice, also. It has such a delightful floral fragrance that the dish would sorely lack if you used any other type of rice. The coconut milk will temper the green curry paste while making the soup have a creamy texture with a hint of sweetness. Garnish with lime wedges if you wish to complete the look.

Fragrant Thai Chicken and Rice Soup

Ingredients -

8 cups chicken bouillon
1 tablespoon Thai green curry paste
4 cups water
¼ lb snow peas, trimmed, cut diagonally into ¼ inch strips
1 ½ teaspoons salt
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
4 garlic cloves, coarsely chopped
2 cups whole fresh cilantro leaves plus ½ cup extra
1 teaspoon coriander seeds, crushed
2 inch piece fresh ginger, peeled and chopped
1 cup jasmine rice
¾ lb boneless, skinless chicken breast, sliced across then lengthways into thin strips
14 oz can unsweetened coconut milk, stirred well
Lime wedges to garnish

Preparation:

Place the bouillon, curry paste, water, ginger, garlic, 2 cups of the cilantro and the coriander seeds in a 4 quart saucepan, and simmer uncovered until the ginger is soft.

This will take about 15 minutes.

Pour the mixture through a paper towel-lined colander into a larger pot and discard the solids.

Stir the rice into the soup and simmer it uncovered for 15 minutes or until tender.

Add the chicken and poach it at a low simmer, uncovered, until it is just cooked.

This should take about 3 minutes.

Stir in the snow peas, coconut milk, and fish sauce. Simmer uncovered until the peas are tender.

This should take 2 minutes.

Remove from the heat and stir in the salt, extra chopped cilantro and limejuice.

(Serves 10)



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