Thai Chicken Soup

2018-01-08

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Recipe

Combine stock, water, curry paste, garlic, ginger, coriander seeds, and whole cilantro leaves in a 3- to 4-quart saucepan, then simmer, uncovered, until ginger is softened, about 15 minutes. Pour through a paper-towel-lined sieve into a 5- to 6-quart heavy pot and discard solids. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes. Add chicken or shrimp and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt, and chopped cilantro. *Available at Asian markets, some specialty foods shops, and some supermarkets.

Related Recipes:
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  • Seared Scallops

  • Stuffed Chicken Breasts

  • Cooked Rice

  • Egg Salad Sandwiches

Nutritional Info

This information is per serving.

  • Protein

    18
  • Fat Total

    13
  • Calories

    150
  • Sodium

    196