Thai Chicken Soup
This Thai chicken soup with mushrooms and coconut milk recipe is a great and tasty way to make use of leftover chicken pieces. There is often lots of meat left on raw chicken breasts after the skin has
been removed and the fillets have been cut off. We usually use 3 chicken breasts for our recipes and freeze the carcusses with the remaining meat till we have amazed 6 to 8 of them. Together they form the perfect foundation for hearty soups and chicken sauces and the amount of meat that they still produce is quite astounding.
If you want to make this Thai soup with fresh ingredients only, than replace the leftover chicken with 3 chicken breasts.
Preparation time: 20 minutes
---------
Cooking time: 90 minutes
---------
Resting time: 10 minutes
----------
Total time needed: 120 minutes
----------
Grade of Difficulty: standard
Ingredients
for
Thai Chicken Soup
- 6 to 8 raw chicken breast carcusses (optional - use 3 fresh chicken breasts instead)
- 250 gram / 8.8 oz. button mushrooms, halved
- 2 cups of coconut milk
- 4 spring onions cut into thin rings
- 1 tbsp. green Thai curry paste
- 6 cups of water
- 4 cups of chicken broth
- 1 red cayenne chilli, finely chopped
- 5 cloves of garlic, chopped fine (or to taste)
- 5 cm / 2 inch piece of ginger, peeled and finely chopped
- 1 cup of fresh cilantro / coriander leaves, washed and chopped roughly
- 5 lime leaves
- 8 curry leaves
- 1 tbsp. lemon juice
- 1 tbsp. fish sauce
- 1 tbs. palm sugar (optional - use brown sugar instead)
- Salt and pepper to taste
Directions
- Add chicken breast carcusses and 6 cups of water to a large pot, cover with lid and bring to the boil
- Once water begins to boil, reduce heat and let the chicken gently simmer for 1 hour
- In the meantime add some coconut oil to a large skillet and fry mushrooms for 7 to 8 minutes, stirring them several times, then take skillet of the heat and let mushrooms cool down for a while
- Remove chicken from pot and let it cool down for 10 minutes before you pick all the meat of the bones and add it back to the pot
- Add chicken broth, coconut milk, mushrooms and all other ingredients except the cilantro leaves to the pot, cover with lid and bring it back to the boil
- Once soup is beginning to boil, reduce the heat and let it simmer for 20 minutes
- Add cilantro leaves to the soup, cover pot again and let soup simmer for an additional 5 minutes
- Switch of the stove, sample some soup and if needed add salt and pepper to taste
Serve Thai chicken soup hot with buttered slices of fresh bread.
Chicken Mushroom Casserole in Cider Sour Cream Sauce
Vital ingredients in Thai cuisine
Questions and Suggestions about Cooking and Food
Do you have a question, or a helpful suggestion or a story to share that could benefit other cooking enthusiasts? Please feel free to share it with us!
Share your favorite recipes with the world!
Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.
Search
Recent Articles
-
Easy and delicious white bread
Mar 15, 19 07:13 AM
I'm experimenting with bread making now. I've tried sorghum and cassava flour, then sorghum and cassava sourdough, and sourdough with white wheat flour.
-
Herby curly kale and mixed bean soup
Mar 15, 19 06:57 AM
Herby curly kale and mixed bean soup I love this herby kale and fava bean soup done the old fashioned slow way. As my husband is German, we often eat
-
nopales
Feb 01, 19 04:11 AM
preparing and cooking nopales
Top 10 Recipes of September 2017
New! Comments
Have your say about what you just read! Leave me a comment in the box below.