Fresh Thai Chicken Soup with Rice

Any left over Asian herbs/spices, don’t throw them out yet!

I just made this chicken soup and I left this in the fridge for a day and it was so good! (don’t cut corners though and try to add the toppings before you reheat the soup again) I think I am one of those weird peeps that likes their soup with rice but if you are not, please not hestitate and change this up for noodles. (and yes T.T I still need to improve my way of writing recipes)


4 Servings

Ingredients:

1 can of coconut milk (400 ml)

1 to 2 chicken breasts (if you use one, don’t change the rest of the ingredients)

1/2 red hot chili pepper or 1,5 teaspoon of red chili flakes

fish sauce

1 teaspoon of palm sugar

2 mint leaves

1 cm/1,5 cm of ginger

6 leaves thai basil

2 stalks of lemon grass

3 cloves of garlic

half a lime

1 red onion

Coriander to liking

2 big pointy paprikas

Beansprouts to liking

like 12 peanuts crushed

Optional: mushrooms 


For toppings : 

Tiny slices of red onion,

Spring onions

The aforementioned peanuts

Optional: extra mint leaves, extra coriander, extra red chili peppers (or red hot chili flakes), lime wedge, shaved coconut.


Recipe: Chop the red onions, garlic, ginger and squeeze the lime, marinade the chicken in this mixture for half an hour.

Chop all the other ingredients: paprikas, thai basil, mint, coriander

Then put a pan on the fire, add a bit of oil, and panfry the chicken so it’s golden on both sides (doesn’t need to be cooked all the way through) and cut it in pieces, and put it aside.

Put the marinade sauce mixture in a high soup pan. Add the paprika and then I put about 6-10 drizzles of fish sauce in the pan. If you smell that all the aroma’s are released and you are worried that the ingredients will burn, add the one teaspoon of palm sugar and subsequently the can of coconut milk.

Next add the chicken back in the pan. Get the two stalks of lemon grass and make as many tiny cuts in the lemon grass and add them to the pan. Add some pepper, salt and the red hot chili peppers/chili flakes. Squeeze the rest of the lime into the soup and let it simmer on a low heat for about 20-30 minutes. You can cool it down and then put it in the fridge for a day or eat it with some rice and the mentioned toppings. 

When to add the beansprouts to the mix? Only if 10 minutes cooking before you are planning to serve it.  (about 10 minutes after you put the rice on)

The toppings should only be added after you assembled the dish.

(I know the photo makes it look … questionable but I promise you this is super yummie!)

Thai chicken soup.png

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