Are you craving a flavorful and aromatic soup that combines the richness of coconut milk with fragrant herbs and spices? Look no further than green Thai chicken soup! This classic Thai dish is a harmonious blend of creamy broth, tender chicken, and an array of vibrant vegetables. The distinct green hue comes from freshly pounded green chilies, lemongrass, galangal, and kaffir lime leaves, creating a tantalizing symphony of flavors. Prepare to embark on a culinary journey as we explore the delectable world of green Thai chicken soup and uncover the secrets to crafting this exceptional dish in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
GREEN THAI CHICKEN SOUP
Pressed for time? Using store-bought broth, rotisserie chicken, and curry paste means you can get this vibrant, flavorful soup on the table in under half an hour.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Yield Makes 6 cups
Number Of Ingredients 8
Steps:
- In a saucepan, saute bell peppers in oil over medium-high until softened and browning in places, 4 to 5 minutes. Add curry paste; cook until fragrant, about 30 seconds. Add stock; bring to a simmer. Add chicken and bok choy. Cook until bok choy is just wilted and chicken is heated through, about 1 minute. Remove from heat. Stir in lime juice. Season with salt and pepper.
THAI GREEN CHICKEN SOUP
Use chicken thighs for this - they are tastier and better value than breasts
Provided by Sara Buenfeld
Categories Dinner, Soup, Supper
Time 1h5m
Number Of Ingredients 14
Steps:
- Heat the oil in your largest pan, add the onion and fry for 3 mins to soften. Add the chicken and garlic, and cook until the chicken changes colour.
- Add the curry paste, coconut milk, stock, lime leaves and fish sauce, then simmer for 12 mins. Add the chopped onion tops, green beans and bamboo shoots and cook for 4-6 mins, until the beans are just tender.
- Meanwhile, put the lime juice and basil in a narrow jug and blitz with a hand blender to make a smooth green paste. Pour into the soup with the sliced spring onion and heat through. Serve with lime wedges for a light lunch or supper or as a make-ahead starter.
Nutrition Facts : Calories 262 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.38 milligram of sodium
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.
THAI GREEN CURRY CHICKEN
In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.
Provided by laus
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
- Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.
Nutrition Facts : Calories 472.4 calories, Carbohydrate 14.6 g, Cholesterol 57.1 mg, Fat 40.9 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 24.3 g, Sodium 934.7 mg, Sugar 6.8 g
THAI CHICKEN SOUP
Ginger and chiles give this Southeast Asian rendition its aroma and spice, while lemongrass lends the soup a seductive floral note. By swapping the traditional seasonings for more exotic ones, you achieve a soup that's just as soothing as the original but with nuanced layers of flavors.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Bring chicken, water, and 1 1/2 teaspoons salt to a boil in a large stockpot. Skim foam. Add garlic, ginger slices, shallots, cilantro, 1/2 cup lemongrass, and the lime zest. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast, and set aside. Simmer, partially covered, for 30 minutes.
- Strain soup through a sieve. Reserve legs and thighs, and discard remaining solids. Return soup to stockpot. Let chicken cool slightly. Remove meat from bones, and slice.
- Stir chiles, ginger matchsticks, and sliced lemongrass into strained soup. Simmer for 10 minutes. Skim fat. Stir in lime juice and fish sauce. Season with salt. Garnish with cilantro, and serve with lime wedges.
Nutrition Facts : Calories 360 g, Cholesterol 117 g, Fiber 1 g, Protein 38 g, SaturatedFat 5 g, Sodium 629 g
SLOW COOKER THAI GREEN CHICKEN CURRY
Thai green chicken curry made in the slow cooker. Super easy and versatile!
Provided by nonsensal
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 4h25m
Yield 8
Number Of Ingredients 15
Steps:
- Place coconut milk, chicken broth, peanut butter, brown sugar, fish sauce, lime juice, curry paste, garlic, and ginger into the bottom of a slow cooker. Whisk to blend. Add chicken, making sure all sides are coated in sauce. Stir in onion.
- Cover and cook on High for 3 hours. Transfer chicken to a plate and let cool slightly; cut into bite-sized pieces. Return to the slow cooker.
- Mix cornstarch and water together in a small bowl. Stir mixed vegetables and bell pepper into the slow cooker. Cover and continue to cook until chicken is no longer pink in the center and vegetables are tender, about 1 hour, adding cornstarch mixture during last 20 minutes of cook time to thicken if necessary.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 13.6 g, Cholesterol 58.8 mg, Fat 14.9 g, Fiber 2 g, Protein 25.3 g, SaturatedFat 10.4 g, Sodium 433.5 mg, Sugar 5.8 g
Tips:
- To make the soup more flavorful, use a combination of chicken broth and coconut milk. You can also add a tablespoon of fish sauce or soy sauce for extra umami.
- If you don't have lemongrass, you can substitute it with 1 teaspoon of lemongrass paste or 1/4 cup of chopped cilantro.
- To make the soup spicier, add a few slices of chili pepper or a teaspoon of red curry paste.
- If you want a thicker soup, add a cornstarch slurry (equal parts cornstarch and water) to the soup and simmer until thickened.
- Serve the soup with rice, noodles, or vegetables. You can also garnish it with cilantro, lime wedges, or chili peppers.
Conclusion:
Green Thai chicken soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you're looking for a satisfying and flavorful soup, give this recipe a try!
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