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August 2018
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Thai Style Chicken Soup

One of the things I really love cooking is Soup. You can use leftovers, adding some bits and pieces from a quick trip to the Farmers Market. Truly the sky is the limit when it comes to your options whilst making Soup. I have a quart of Home Made Chicken Stock from poaching some Chicken Breast a few posts ago. The Stock is really quite condensed, so I am going to use a couple of quarts of water too.

I’ve started by cutting in 1/2 about 8 oz. of Snow Pea Pods, cutting into pieces one large Red Bell Pepper and one Sweet Potato. You can vary shapes and sizes of your veggies to add variety and contrast to your Soup.


Sweet Potato, Red Bell Pepper and Snow Pea Pods


Next I’ve sliced 8 oz. of Baby Bella Mushrooms, one Red Shallot, and chopped about 2 tablespoons of Chives. I also have Thai Basil leaves.


Baby Bella Mushroom, Thai Basil, Chives and Red Shallot


Now my veggies are prepped!

I am using Boneless, Skinless Chicken Thighs. Dark meat is a stronger taste, my Thai style Soup will be on the spicy side, the dark meat will be a good base for the strong flavors. Cut about 1 1/2 pounds of Chicken into bite size pieces. Saute the Chicken in a Heavy 5 Quart Kettle at a medium heat, use about 1 1/2 tablespoon Olive Oil and 1 1/2 tablespoon Toasted Sesame Oil. When Chicken is cooked and no traces of pink remain you can start adding your other ingredients. Add a heaping tablespoon of finely chopped Garlic, the Red Shallot, Red Bell Pepper and Baby Bella Mushroom. Mix this together well, sweat these items for about 10 minutes, this gives them a head start on cooking. Now add one quart of Chicken Stock, one 14 oz. can Coconut Milk, two tablespoons Soy Sauce, one tablespoon ( or more, depending on your taste) Cracked Black Pepper, 1/2 teaspoon Nutmeg, 1 1/2 tablespoons Ginger and one tablespoon Harissa. Add enough Water so your Soup come up to two fingers width from the top of your kettle. Turn your heat up to high until Soup starts to boil. Turn heat down until you achieve a ‘simmer’ let simmer for 45 minutes to one hour. Now add in ( being careful not to splatter and burn yourself), the Sweet Potato, Sugar Snap Peas, Chives and Thai Basil. When adding Chives pinch between fingers as dropping into the kettle to release the oils. Pinch and tear into pieces the Thai Basil. Now add one quart of Water and bring to boil. Reduce heat and simmer for about ten minutes. Turn heat back up to bring Soup to a slow boil. Our final ingredient goes in, 7 oz. of your choice of Pasta, I am using Cut Fideo #1. Stirring almost constantly continue at a low boil for 5 to 7 minutes. Now your Soup is done! You may wish to add Salt to taste. I try to use minimal Salt, my Stock and the Soy Sauce both contain Salt, so I do not add more at this step.


Soups On! Thai Style Chicken Soup

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