James May Thai Chicken Soup Recipes with ingredients,nutritions,instructions and related recipes (2024)

Steps:

• Heat a large stock pot over medium heat. Add oil, carrots, onion, and bell pepper. Cook for about 3 minutes. Add chicken and mix well. Add garlic. Cook until chicken is no longer pink in the center and juices run clear, 5 to 10 minutes.
• Mix in chicken broth, coconut milk, curry paste, salt, and pepper. Bring soup to a boil, about 5 minutes. Add noodles and allow soup to come to a boil again. Reduce heat to low and simmer about 3 minutes.
• Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 22.7 g, Cholesterol 46.8 mg, Fat 18.6 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 13.2 g, Sodium 1681.1 mg, Sugar 2.9 g

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.

Nutrition Facts : Calories 596 calories, Carbohydrate 14.3 g, Cholesterol 114 mg, Fat 44.8 g, Fiber 3 g, Protein 41 g, SaturatedFat 28.9 g, Sodium 1207.4 mg, Sugar 2.9 g

Steps:

• To make the broth, place the chicken carcass and wings in a large pan. Cover with cold water, then add the rest of the ingredients and simmer for 1 hr.
• Strain the chicken broth into a clean pan. Carefully pick out any pieces of chicken and return to the broth. Put the broth back on the heat and bring back to the boil.
• Add the noodles and cook for 3 mins until tender, then stir in the beansprouts, pak choi, red chilli, soy sauce, honey and lime juice, adding the squeezed lime halves to the pot, too. Can be frozen at this point. Cook for 2 mins more. Ladle the soup into bowls, scatter over the spring onions and mint leaves, and serve with the lime wedges for squeezing over.

Nutrition Facts : Calories 206 calories, Fat 2 grams fat, Carbohydrate 35 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.96 milligram of sodium

Steps:

• Preheat broiler. Place onion and ginger in a foil-lined 15x10x1-in. baking pan; drizzle with oil. Broil 3-4 in. from heat 8-10 minutes or until well browned. Meanwhile, remove chicken from bones; reserve carcass and shred meat. Place carcass, onion, ginger, spices and broth in a 6-qt slow cooker. Cook on low 6-8 hours., Cook noodles according to package instructions. Strain soup and keep warm; discard carcass, vegetables and spices. Stir in brown sugar, fish sauce and lime juice. Place noodles and chicken in soup bowls. Ladle broth into soup bowls. Add toppings of your choice.

Nutrition Facts : Calories 398 calories, Fat 15g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1321mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 1g fiber), Protein 32g protein.

Steps:

• Bring chicken, water, and 1 1/2 teaspoons salt to a boil in a large stockpot. Skim foam. Add garlic, ginger slices, shallots, cilantro, 1/2 cup lemongrass, and the lime zest. Reduce heat. Simmer, partially covered, for 30 minutes.
• Remove breast, and set aside. Simmer, partially covered, for 30 minutes.
• Strain soup through a sieve. Reserve legs and thighs, and discard remaining solids. Return soup to stockpot. Let chicken cool slightly. Remove meat from bones, and slice.
• Stir chiles, ginger matchsticks, and sliced lemongrass into strained soup. Simmer for 10 minutes. Skim fat. Stir in lime juice and fish sauce. Season with salt. Garnish with cilantro, and serve with lime wedges.

Nutrition Facts : Calories 360 g, Cholesterol 117 g, Fiber 1 g, Protein 38 g, SaturatedFat 5 g, Sodium 629 g

Steps:

• Heat sesame seed oil on high heat. Fry chicken skin down until brown. Add star anise, garlic and ginger paste. Add oyster sauce and stir.
• Add chicken stock and cover and cook until chicken is cooked (30 minutes) and falls off the bone.
• Remove chicken at set aside to cool. Remove from bone when cool and place in a bowl. Prepare veg by slicing thinly.
• Cook rice noodles as per their instructions. Set aside. When ready to eat place chicken and noodles in a bowl. Add veg to the stock in the pan and cook until just heated through, do not over cook.
• Add veg to the bowl and cover with the broth. Garnish with fresh chili and corriander. Eat with chop sticks.

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.

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.

2017-01-05 Heat the oil in a medium soup pot over medium-low heat. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. …
From onceuponachef.com
Cuisine Asian, ThaiTotal Time 25 minsCategory DinnerCalories 530 per serving

• Heat the oil in a medium soup pot over medium-low heat. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Add the curry paste and cook, stirring constantly, for 1 minute more. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes.
• When ready to serve, taste the soup and adjust the seasoning, if necessary. Gently reheat the noodles in the microwave, if necessary. Divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges.
• Note: As the soup sits on the stove, some of the fat may rise to the surface; skim it, if necessary.

2007-01-30 You may use dried galangal root to flavor the soup. Reconstitute the galangal in boiling water. Add the steeping water and slices of the reconstituted …
From thespruceeats.com
Ratings 79Calories 310 per servingCategory Side Dish, Lunch, Dinner, Soup

From thaicookbook.tv
4.5/5 Category SoupsServings 1-2Total Time 15 mins

2020-10-17 Instant Pot Thai Chicken Soup Recipe. Serves: 4-5. Prep Time: 5 minutes. Cook Time: 16 minutes. Total Time: 21 minutes. Ingredients: 2 Tbsp avocado oil. 1 Onion, diced. 1 …
From mommytravels.net
Cuisine SoupCategory Soup RecipeServings 4Total Time 21 mins

2018-10-18 If cooking chicken, cut in half lengthwise to make thinner pieces and cook in a skillet over medium heat until cooked through. Remove to cool slightly, then dice. Set aside. …
From seasonsandsuppers.ca
5/5 (14)Total Time 50 minsCategory SoupCalories 304 per serving

• Start rice cooking. If cooking chicken, cut in half lengthwise to make thinner pieces and cook in a skillet over medium heat until cooked through. Remove to cool slightly, then dice. Set aside.
• Heat large soup pot or Dutch oven over medium heat. Add 1 Tbsp. oil. When hot, add mushrooms and cook until golden and tender. Remove to a plate. In the same pot, add remaining 1 Tbsp. oil and heat. Add onion and red pepper, and saute just until softened. Return mushrooms to pot. Add broth and cooked chicken and heat through. Add fish sauce and Worcestershire sauce and simmer 5 minutes. Add cream and coconut milk, turn heat to low, then cover and simmer 2 minutes.
• In a small bowl, combine curry paste, Sambal Oelek, tomato paste and cornstarch and mix until incorporated. Stir into soup until combined and heat until soup simmers, thickens slightly and has a velvety appearance. Taste and season with salt and pepper, as needed.
• To serve, spoon some hot rice into a bowl, then spoon hot soup over-top. Serve immediately garnished with cilantro, parsley or basil leaves.

2016-03-20 Combine 8 cups broth, coconut milk, and next four soup ingredients in a large stock pot. Bring to a boil over high heat, then let simmer, covered, for about 45 minutes. Bring to a …
From jamiegeller.com
Cuisine ThaiCategory SoupsServings 8Total Time 1 hr 20 mins

• 1. Combine all broth ingredients in a large slow cooker. Cook on low for 20 hours. 2. Combine 8 cups broth, coconut milk, and next four soup ingredients in a large stock pot. Bring to a boil over high heat, then let simmer, covered, for about 45 minutes.

2019-01-18 When the broth comes to a boil add the tomato, mushroom, and chicken to the pot. Stir in the fish sauce and chili-garlic sauce. Allow the soup to come to a boil, then turn off the …
From thewanderlustkitchen.com
4.5/5 (4)Total Time 30 minsCategory Soups & StewsCalories 210 per serving

• Bring the chicken stock along with 2 cups of water to a boil in a large pot over high heat. Give the lemongrass stalk a good whack with a mallet to open it up and add it to the pot along with the garlic, ginger, and scallions (white and light green parts only, reserve the dark parts for garnish).
• When the broth comes to a boil add the tomato, mushroom, and chicken to the pot. Stir in the fish sauce and chili-garlic sauce. Allow the soup to come to a boil, then turn off the heat and let rest for 5 minutes. Taste and add additional fish sauce until it is sufficiently salty.
• Ladle into soup bowls and top with the reserved dark green scallion slices and a sprinkling of chopped cilantro. Serve with lime wedges for squeezing.

2017-08-28 Once melted add red onions, saute until translucent, about 3-4 minutes. Next add in the garlic and ginger. Saute for 30 seconds, until fragrant, stirring the entire time. Add in the …
From joyfulhealthyeats.com
Reviews 19Calories 282 per servingCategory Soup

• Add in coconut oil. Once melted add red onions, saute until translucent, about 3-4 minutes. Next add in the garlic and ginger. Saute for 30 seconds, until fragrant, stirring the entire time.
• Add in the red curry paste, stir the paste into the aromatics (onion, garlic and ginger) until it thickens, about 2-3 minutes.
• Next, add in the chicken broth. Bring to a boil and reduce to simmer. Add in the shredded chicken.

2018-07-27 Add onion, ginger and garlic to Dutch oven. Cook and stir for 2 to 3 minutes or until tender. Stir in broth, coconut milk. lime juice and Thai seasoning. Bring to boiling; reduce heat. …
From eatingwell.com
Total Time 30 minsCalories 159 per serving

• Lightly coat an unheated 4-quart Dutch oven with cooking spray. Heat over medium heat. Add onion, ginger and garlic to Dutch oven. Cook and stir for 2 to 3 minutes or until tender. Stir in broth, coconut milk. lime juice and Thai seasoning. Bring to boiling; reduce heat.
• Add carrots and jalapeno pepper. Cover and simmer for 5 minutes. Add chicken, mushrooms, snow peas and basil. Cook about 3 minutes more or until heated through. To serve, ladle soup into bowls.

2018-11-15 Remove chicken to a plate to rest. In the same Dutch oven over medium heat, add butter and the remaining 1 tablespoon of olive oil. Once warmed, add sweet potato, 1 cup of …
From afarmgirlsdabbles.com
4.6/5 (64)Total Time 55 minsCategory SoupCalories 268 per serving

• In a Dutch oven over medium heat, add 1 tablespoon of the olive oil. Sprinkle chicken breasts fairly generously with salt and pepper and add to the heated oil. Saute, turning over after 5 minutes. Saute another 5 minutes on the second side. Chicken is done when it is just cooked through, with juices running clear. This should take 10 to 15 minutes. Remove chicken to a plate to rest.
• In the same Dutch oven over medium heat, add butter and the remaining 1 tablespoon of olive oil. Once warmed, add sweet potato, 1 cup of the green onions, red bell pepper, and snow peas. Cook for 8 to 10 minutes, or until sweet potato is just tender, stirring every few minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute. Add broth and stir to combine. Remove about 1/4 cup of the liquid to a small bowl and whisk in the roasted red chili paste; add this to the Dutch oven. Stir to combine and then bring soup to a boil. Immediately reduce heat and let soup simmer gently for 10 minutes.
• With two forks, shred the cooked chicken into bite-sized pieces. Add shredded chicken and any accumulated chicken juice to the soup. Stir in coconut milk and cook until thoroughly heated. Add lime juice, lime zest, cilantro, basil, mint, and the remaining 1/4 cup of green onions. Taste test and add additional kosher salt if needed. Serve hot, with fresh lime wedges and slices of hot pepper.

2020-10-12 How to make this Asian soup recipe. 1. Simmer the stock. After 15 minutes, strain the stock to remove the herbs, ginger, peppers, etc. If you’re going to make the Thai soup …
From cottercrunch.com
5/5 (5)Total Time 50 minsCategory SoupCalories 162 per serving

• Place stock ingredients in a large pot or stock pot. Bring to a boil them simmer for 15 minutes. Strain and remove the herbs, ginger, pepper, and zest.
• Transfer strained herbs/ginger, zest to another large pot to poach the chicken. Meanwhile, keep the broth on low heat while you cook the chicken.
• To poach the chicken, pour in enough water or broth to cover chicken about half way. I like to add a splash of oil too.

2014-12-15 Thai Chicken Coconut Soup (Tom Kha Gai)I'm a big fan of bold flavors like the ones found in Asian and Middle Eastern cuisines. Did you know that Western recipes tend to pair ingredients with similar flavor profiles, whereas Eastern recipes opt for opposite flavor compounds? The quintessential Thai ingredients include coconut milk, lemongrass, ginger, …
From myrecipes.com
Estimated Reading Time 1 min

2020-06-20 One large carrot has 5 g net carbs in it. That may seem like a lot of carbs but most keto recipes, don’t have you eating one full carrot per serving. In this Thai chicken foil packet recipe, you are using about 1/4 to a 1/2 of a carrot. Therefore, the carrot is only adding around 1.25 to 2.5 grams of carbs for the entire recipe. In moderation and small quantities, carrots are …
From ketofocus.com
5/5 (2)Category LunchCuisine ThaiCalories 394 per serving

2012-04-10 Add broth; bring to a boil, scraping pan to loosen browned bits. Add lemongrass and 2 cups water to broth mixture; bring to a boil. Reduce heat; simmer 10 minutes. Stir in chicken and bok choy; simmer 5 minutes. Discard lemongrass. Remove from heat; stir in cilantro, basil, lime juice, and salt.
From myrecipes.com
5/5 (11)Total Time 40 minsServings 4Calories 207 per serving

2007-12-13 750ml Vegetable or Chicken Stock; 200ml Coconut Milk; 1 tsp Dark Brown Sugar; 2 Chicken Breasts, thinly sliced; 1 large handful of Kale, sliced; 1-2 tbsp Fish Sauce; Method. Heat the oil in a wok or large pan until hot then fry off the curry paste for a couple of minutes; Add lemon grass and onion and cook for a couple of minutes
From jamesbonfieldrecipes.wordpress.com
Estimated Reading Time 1 min

2019-01-08 Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat. 3. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro ...
From splendidtable.org

Thai soup recipes. Fresh and fragrant, Thai soups range from rich coconut noodle soups to hot, clean broths. Browse our recipes for your perfect starter to a …
From bbc.co.uk

1 tablespoon lime juice. coriander (cilantro) leaves and extra sliced chilli, to serve. Place stock, coconut milk, chilli, ginger, lime leaves and coriander root in a saucepan over medium-high heat and bring to the boil. Reduce heat and simmer for 3 minutes. Add the chicken and cook for 2 minutes. Add the snow peas and cook for a further minute.
From donnahay.com.au

James May Thai Chicken Soup Recipes THAI CHICKEN SOUP. Create a mouth-watering chicken soup with leftovers from your roast lunch. Provided by Good Food team. Categories Dinner, Soup. Time 1h40m. Yield Serves 4. Number Of Ingredients 14. Ingredients; 140g soba or wholewheat noodles: 100g beansprouts : 2 pak choi , leaves separated: 1 red chilli , deseeded …
From tfrecipes.com

Cut the meat from the chicken into a small dice and thinly slice the gizzards. Add the cut vegetables, the chicken meat, and the gizzards. Bring to a boil again and cook until the vegetables begin to tenderize and are pleasantly firm. Add the noodles (increase the amount if you like a very thick soup) and peas, and boil for 5 to 9 minutes or ...
From jamesbeard.org