Time 1h Yield 6 servings (2 quarts) Number Of Ingredients 17 Steps:
Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.
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.
Time 1h15m Yield 6 Number Of Ingredients 15 Steps:
Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger. Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes. Stir in mushrooms and cook for 5 more minutes. Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard. Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes. Remove from heat and add about 1/2 the cilantro. Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.
Time 45m Yield 5 Number Of Ingredients 11 Steps:
In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes or until onion is translucent. Stir in chicken broth, sauce mix (from Hamburger Helper™ box), gingerroot, curry paste and chile paste. Heat to boiling, stirring constantly. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper™ box), bell pepper, chicken and coconut milk. Heat to boiling. Reduce heat; cover and simmer 10 minutes longer or until pasta is tender.
Time 15m Number Of Ingredients 13 Steps:
In a large pot, heat the oil over medium heat. Add onion and bell pepper and cook for 4 minutes or until softened. Add garlic, ginger, and curry paste and cook for another minute until fragrant. Stir in the broth, coconut milk, fish sauce, and chicken. Bring to a boil. Add the noodles to the pot and allow them to sit for 3-4 minutes until softened. Stir in the lime juice. Serve immediately, topped with optional garnishes if using.
Yield Makes 8 servings (as part of larger meal; makes about 6 1/2 cups) Number Of Ingredients 9 Steps:
Bring stock to a simmer in a 3- to 4-quart saucepan, then stir in chile powder (to taste) and shallots and simmer, uncovered, 2 minutes. Add chicken and simmer until just cooked through, about 2 minutes. Stir in fish sauce (to taste) and soy sauce and simmer 1 minute. Remove from heat and stir in mint. Serve soup warm, topped with scallions and cilantro.
More about “spicy chicken thai soup recipes”
Time 40m Yield 4 Number Of Ingredients 10 Steps:
Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Add ginger and garlic and saute for about 1 minute. Add onion, bell pepper, and carrot and saute for 1 minute more. Add chicken and cook and stir until browned and no longer pink in the centers, 5 to 7 minutes. Pour in chicken broth and coconut milk and bring to a boil. Slice bok choy diagonally. Add to boiling soup and cook until tender, about 5 minutes. Serve in bowls.
