Back to Thai Chicken Soup All Reviews for Thai Chicken Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 1113_recipe_soup.jpg
Ingredients Ingredient Checklist 4 cups chicken stock 2 kaffir lime leaves One 3-inch piece lemongrass, thinly sliced One 3-inch piece fresh ginger, peeled and grated 3 scallions, trimmed and julienned 1 teaspoon curry powder 1/2 teaspoon ground cumin 1 small fresh red Thai chile pepper, seed and ribs removed, and sliced crosswise 1 cup shiitake mushrooms, stems removed and sliced 1 tablespoon Thai fish sauce Coarse salt 1/2 cup thinly sliced carrots 1 cup fresh cilantro leaves, plus more for garnish 1/2 cup bean sprouts Juice of 1/2 lime, plus lime wedges for garnish Mint leaves, for garnish 2 cooked boneless skinless chicken breast halves, shredded
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 1113_recipe_soup.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
1113_recipe_soup.jpg
1113_recipe_soup.jpg
Ingredients
Ingredients
- 4 cups chicken stock 2 kaffir lime leaves One 3-inch piece lemongrass, thinly sliced One 3-inch piece fresh ginger, peeled and grated 3 scallions, trimmed and julienned 1 teaspoon curry powder 1/2 teaspoon ground cumin 1 small fresh red Thai chile pepper, seed and ribs removed, and sliced crosswise 1 cup shiitake mushrooms, stems removed and sliced 1 tablespoon Thai fish sauce Coarse salt 1/2 cup thinly sliced carrots 1 cup fresh cilantro leaves, plus more for garnish 1/2 cup bean sprouts Juice of 1/2 lime, plus lime wedges for garnish Mint leaves, for garnish 2 cooked boneless skinless chicken breast halves, shredded
Directions
In a medium saucepan, bring chicken stock to a boil. Add the lime leaves, lemongrass, ginger, scallions, curry powder, cumin, chiles, chicken, mushrooms, and fish sauce. Reduce heat to medium-low and simmer for 10 minutes. Stir in carrots, cilantro, and bean sprouts. Simmer for 5 minutes more.
Remove lime leaves, and discard. Season with salt and lime juice. Ladle soup into shallow soup bowls. Garnish with cilantro, mint, and lime wedges; serve immediately.
Reviews (3)
Add Rating & Review 46 Ratings 5 star values: 7 4 star values: 7 3 star values: 18 2 star values: 11 1 star values: 3
Reviews (3)
Add Rating & Review 46 Ratings 5 star values: 7 4 star values: 7 3 star values: 18 2 star values: 11 1 star values: 3
Add Rating & Review
46 Ratings 5 star values: 7 4 star values: 7 3 star values: 18 2 star values: 11 1 star values: 3
46 Ratings 5 star values: 7 4 star values: 7 3 star values: 18 2 star values: 11 1 star values: 3
46 Ratings 5 star values: 7 4 star values: 7 3 star values: 18 2 star values: 11 1 star values: 3
5 star values: 7 4 star values: 7 3 star values: 18 2 star values: 11 1 star values: 3
Martha Stewart Member Rating: Unrated 06/26/2011 I have never tried such dish in my life... Not sure... it might be good, will try to cook and taste it. Martha Stewart Member Rating: Unrated 04/28/2010 This is probably my favorite soup ever. The taste is fresh, comforting and simply delicious. I can eat the whole pot myself...Martha Stewart Member
Rating: Unrated 06/26/2011
I have never tried such dish in my life… Not sure… it might be good, will try to cook and taste it.
Rating: Unrated
Rating: Unrated 04/28/2010
This is probably my favorite soup ever. The taste is fresh, comforting and simply delicious. I can eat the whole pot myself…
All Reviews for Thai Chicken Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Thai Chicken Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
