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Authentic Thai-Style Chicken Soup Recipe

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Ingredients

Adjust Servings:
1 chicken carcass
1/2 red chile
2 onions, peeled and quartered
6 cloves garlic, chopped
1 piece ginger, chopped (small)
1/2 lime, zested
2 pieces lemongrass, chopped
35 sprigs coriander
soy sauce
1/2 lime, juiced
1 inch fresh ginger, peeled and cut into matchsticks
1/2 red chile, deseeded and finely diced
50 g rice noodles

Nutritional information

269.8
Calories
81 g
Calories From Fat
9 g
Total Fat
7.3 g
Saturated Fat
0 mg
Cholesterol
118 mg
Sodium
45.5 g
Carbs
6.5 g
Dietary Fiber
7.6 g
Sugars
6.7 g
Protein
351g
Serving Size

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Authentic Thai-Style Chicken Soup Recipe

Features:
    Cuisine:

    My boyfriend and I loved this soup! I changed it quite a bit because I dont like coconut but we made it into a spicy broth soup and added a little fish sauce to give it a little more flavor. Great soup, even without the coconut!

    • 125 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Thai Chicken Soup, The next time you roast a chicken, don’t even think of throwing away all those lovely bones Instead, plop them in a pot and use them to make this hearty soup You can make it go further by adding some prawns or strips of chicken to the broth , My boyfriend and I loved this soup! I changed it quite a bit because I dont like coconut but we made it into a spicy broth soup and added a little fish sauce to give it a little more flavor Great soup, even without the coconut!, This soup has much promise! Through some errors of my own, there was a bit to be desired I read your 1/2 lime, zested too literally, and zested the lime, then proceeded to put the 1/2 lime in the soup, rather than the zest, which is what I think you intended The broth had a lovely flavour and everything tasted very Thai-like I added too much coconut milk, so the broth was thicker and whiter than the pic used a good sized chili, and left the seeds in and that was perfect Thanks for the recipe!


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    Steps

    1
    Done

    Place the Carcass and All the Stock Ingredients in a Large Pan.

    2
    Done

    Cover With a Litre of Water and Bring to a Boil, Then Turn Down the Heat Until the Water Is Barely Simmering and Leave to Bubble For an Hour or So.

    3
    Done

    You Will Need to Add a Cup of Water from Time to Time, to Keep the Stock Topped Up.

    4
    Done

    When the Hour Is Up, Strain the Broth Through a Fine Sieve Into a Bowl.

    5
    Done

    Measure Out 150ml of This Broth Into a Pan For the Soup.

    6
    Done

    the Rest Can Be Frozen For Another Day.

    7
    Done

    Add a Dash of Soy Sauce, the Lime Juice, Red Chilli and Ginger to the Broth and Bring It Slowly Back to the Boil.

    8
    Done

    Meanwhile, Cook the Rice Noodles According to the Directions on the Packet.

    9
    Done

    Add the Coconut Milk, Spinach, Coriander and Noodles to the Bubbling Broth and Leave a Few Minutes to Heat Through.

    10
    Done

    Don't Let It Come to a Boil.

    11
    Done

    Serve With Some Spring Onions and Crushed Peanuts Scattered on Top.

    Avatar Of Halia Peck

    Halia Peck

    Culinary adventurer on a mission to explore global flavors and cuisines.

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