Thai Chicken Soup - Cooks Illustrated
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 133.7
- Total Fat: 7.5 g
- Cholesterol: 12.9 mg
- Sodium: 858.1 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 1.8 g
- Protein: 7.8 g
View full nutritional breakdown of Thai Chicken Soup - Cooks Illustrated calories by ingredient
Introduction
Based on Cooks Illustrated recipe. Based on Cooks Illustrated recipe.Number of Servings: 8
Ingredients
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1tbsp vegetable oil
3stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3 large shallots , chopped
8sprigs fresh cilantro leaves , chopped coarse
3tablespoons fish sauce
4cups low-sodium chicken broth
2 (14-ounce) cans light coconut milk , well-shaken
1tablespoon sugar
1/2pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices
1pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see illustration below)
3tablespoons fresh lime juice from 2 to 3 limes
2teaspoons red curry paste (Thai)
Directions
Published January 1, 2007.
Why this recipe works:
For an authentic tasting Thai coconut soup recipe made with readily available ingredients, we developed an acceptably rich base by using equal parts chicken broth and coconut. Our "magic bullet" substitution: jarred red curry paste, which incl...(more)
6-8 as an appetizer, 4 as a main course
If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted, but the soup will lack some complexity. Don't be tempted to use jarred or dried lemon grass-their flavor is characterless. If you want a spicier soup, add more red curry paste to taste. For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice. The soup can be prepared through step 1 up to one day ahead of time and refrigerated, but it should be completed immediately before serving, as the chicken and mushrooms can easily overcook.
Ingredients
1teaspoon vegetable oil
3stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3 large shallots , chopped
8sprigs fresh cilantro leaves , chopped coarse
3tablespoons fish sauce
4cups low-sodium chicken broth
2 (14-ounce) cans coconut milk , well-shaken
1tablespoon sugar
1/2pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices
1pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see illustration below)
3tablespoons fresh lime juice from 2 to 3 limes
2teaspoons red curry paste (Thai)
Garnish
1/2cup fresh cilantro leaves
2 serrano chiles , sliced thin
2 scallions , sliced thin on bias
1 lime , cut into wedges
Instructions
1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.
2. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. 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, chiles, and scallions. Serve immediately with lime wedges.
Serving Size: Makes 8, 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ECHUCK.
Why this recipe works:
For an authentic tasting Thai coconut soup recipe made with readily available ingredients, we developed an acceptably rich base by using equal parts chicken broth and coconut. Our "magic bullet" substitution: jarred red curry paste, which incl...(more)
6-8 as an appetizer, 4 as a main course
If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted, but the soup will lack some complexity. Don't be tempted to use jarred or dried lemon grass-their flavor is characterless. If you want a spicier soup, add more red curry paste to taste. For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice. The soup can be prepared through step 1 up to one day ahead of time and refrigerated, but it should be completed immediately before serving, as the chicken and mushrooms can easily overcook.
Ingredients
1teaspoon vegetable oil
3stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3 large shallots , chopped
8sprigs fresh cilantro leaves , chopped coarse
3tablespoons fish sauce
4cups low-sodium chicken broth
2 (14-ounce) cans coconut milk , well-shaken
1tablespoon sugar
1/2pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices
1pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see illustration below)
3tablespoons fresh lime juice from 2 to 3 limes
2teaspoons red curry paste (Thai)
Garnish
1/2cup fresh cilantro leaves
2 serrano chiles , sliced thin
2 scallions , sliced thin on bias
1 lime , cut into wedges
Instructions
1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.
2. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. 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, chiles, and scallions. Serve immediately with lime wedges.
Serving Size: Makes 8, 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ECHUCK.