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.
ASIAN CHICKEN AND CORN SOUP
This soup recipe is great for cold winter nights, or as a starter for an Asian meal. None of the ingredients are hard to find, and the result is warming and delicious!
Provided by soumitraghosh
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 18
Steps:
- Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.
Nutrition Facts : Calories 168 calories, Carbohydrate 23.2 g, Cholesterol 16.3 mg, Fat 5.3 g, Fiber 2.7 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 371.3 mg, Sugar 5.1 g
THAI CHICKEN AND CORN SOUP
This would have to be one of the best soups I have ever tasted, and definately the best chicken and corn soup. It has more flavour than Chinese versions, with the addition of chilli, coriander, ham, and of course sesame oil. I actually use about half the amount of chilli, which still gives it enough flavour without being too spicy for my children.
Provided by micro_ang
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat a large stock pot and add sesame oil.
- Add chilli, ginger and shallots.
- Cook, stirring for 1-2 minutes.
- Add stock and creamed corn then bring to boil.
- Lower the heat, then mix cornflour and 4 tablespoons of water and add to soup along with coriander. Stir until soup thickens.
- Simmer for 1 minute.
- While simmering beat the egg whites and water with a fork, and add to soup in thin stream, stirring constantly.
- Add chicken and ham, gently reheat and season to taste.
- Simmer for 5 minutes, stirring occasionally, serve.
Nutrition Facts : Calories 628.2, Fat 29.4, SaturatedFat 8, Cholesterol 125.1, Sodium 1016.1, Carbohydrate 50.8, Fiber 1.8, Sugar 10.3, Protein 42.2
THAI COCONUT, CORN AND CHICKEN SOUP
This Thai coconut, corn and chicken soup makes the perfect dinner and lunch if you're lucky enough to have any leftovers!
Provided by Irene Muller
Categories Main Course
Time 35m
Number Of Ingredients 16
Steps:
- Heat half of the oil in a large pan, add the chicken pieces and sauté on both sides.
- Add a little chicken stock, cover, and cook for 10 to 15 minutes over medium heat, or until soft.
- Remove from pan and set aside on a chopping board.
- In the same pan, add the remaining oil and add the garlic, leeks, lemongrass and ginger.
- Sauté for two minutes while stirring frequently.
- Add the stock and coconut milk and bring to boil.
- Add the chicken, lime and brown sugar and stir.
- Beat the eggs with a little water.
- Whisk in the soup just before serving.
- Season with salt an pepper to taste.
- Garnish with chillies and fresh coriander.
CHICKEN & SWEETCORN SOUP
Make a stock from roast dinner leftovers to create this chicken and sweetcorn soup. The bone broth adds important minerals and it's low in fat and calories
Provided by Sara Buenfeld
Categories Dinner, Lunch, Soup, Starter
Time 2h25m
Number Of Ingredients 11
Steps:
- Boil a large kettle of water. Break the carcass into a big non-stick pan and add the ginger slices, onion and two-thirds of the garlic. Cook, stirring, for about 2 mins - the meat will stick to the base of the pan, but this will add to the flavour. Pour in 1.5 litres of boiling water, stir in the vinegar, then cover and simmer for 2 hrs.
- Put a large sieve over a bowl and pour through the contents of the pan. Measure the liquid in the bowl - you want around 450ml. If you have too much, return to the pan and boil with the lid off to reduce it. Transfer the onion from the sieve to a bowl with three-quarters of the sweetcorn. Blitz until smooth with a hand blender.
- Return the broth to the pan, and tip in the puréed corn, remaining sweetcorn and garlic, the grated ginger, the whites of the spring onions and the chicken. Simmer for 5 mins, then stir in the tamari. Turn off the heat, and quickly drizzle in the egg, stirring a little to create egg threads. Season with pepper, then ladle into the bowls. Top with the spring onion greens and a few drops of sesame oil, if using.
Nutrition Facts : Calories 401 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 1.1 milligram of sodium
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