I like the taste! I could eat Thai soup with chicken or shrimp every single day.
Ingredients:
- One full chicken breast, or two filets, weighing roughly 500g overall
- 400–500 cc of homemade chicken broth are available for pouring.
- 400 ml can of coconut milk
- One red pepper, medium or larger, up to 350 grams
- One medium-sized onion, up to 170 grams
- Four tsp red curry paste
- Four garlic cloves, or roughly 20 g
- One full tablespoon (15 g) of freshly grated ginger
- One level spoonful of paste made from lemongrass
- One tablespoon of frying oil, such as olive oil
- One-third tablespoon of fish sauce
- 1 tsp brown or regular sugar
- two to three teaspoons of newly squeezed lime juice
- 3 green onions paired with chives
- roughly half a cup of fresh cilantro from a tiny bunch
- About 1/4 to 1/3 cup of fresh basil leaves and half a teaspoon of salt and one-third teaspoon of pepper are used as spices.
- 100 grams of thin rice noodles Prior to making Thai soup, weigh
I suggest reading the entire recipe before you begin cooking it, so you can get ready for the subsequent steps of preparation well in advance.
Thai Soup Recipe:
First step: Get the meat ready.
Remove any remaining cartilage and veins from the two filets of chicken breast, which weigh a total of roughly 500 grams, and cut them into tiny, one-centimeter pieces. To the bowl with the pieces of meat., add 1/3 teaspoon pepper and half a level teaspoon salt.
Warm up a medium-sized saucepan that has a non-stick coating and a thick bottom. Add a tablespoon of vegetable or olive oil to sauté the food. Once some time has passed, also remove the pieces of chicken. Use up to ten minutes to fry the meat. Always remember to use a wooden spoon to flip the meat every few minutes. With a medium burner output and no cover at all times.
Advice: You can use any cleaned chicken meat—boneless or skinless—in place of the chicken breasts. Drumstick meat is what I suggest. If you want to make a shrimp-based version of Thai soup, cook cleaned shrimp (raw, blanched, frozen, or fresh) in place of the chicken. But after the vegetables (after sautéing the onions & peppers), you add the shrimp to the pot. In terms of natural stuffing, we incorporate it into the soup at the very end, along with basil and coriander. You provide roughly 300 grams of tofu and 500 grams of shrimp.
Step 2: Include vegetables
To the pot containing the fried chicken flesh, add the four peeled and finely chopped garlic cloves, the peeled and diced onion, and the cleaned and chopped pepper. Fry, stirring constantly, for approximately five minutes.
Advice: Orange, green, or white peppers can be used in place of red peppers. As a last option, you can substitute peppers for the zucchini.
3. Include the paste.
Then add a full tablespoon of finely grated, peeled fresh ginger root and four teaspoons of red curry paste, or a flat tablespoon of ginger and a flat tablespoon of lemongrass paste. Fry, stirring constantly, for approximately two minutes.
Advice: Use less ginger if you like your Thai soup to taste milder. You can use green or yellow curry paste in place of the red curry paste.
Step 4: Get the broth ready.
The chicken broth should then be added to the pot. I either prepare it in the morning or the day before in a different pot, or I strain the broth I cooked earlier. It doesn’t have to be transparent because this is meant to be a necessary broth for a thick soup.
To quickly prepare the broth:
I combined all the ingredients in one small pot. These are four drumsticks, three wings, or two chicken legs. Add a small parsley root, a piece of celery root, a piece of leek, or a small onion together with two medium carrots. I give everything a thorough clean before covering it with one liter of water.
A little bay leaf, two allspice grains, a flat teaspoon of salt, and 1/3 of a teaspoon of pepper are also added by me. I put a lid on the pot, bring the soup to a boil, and then turn down the burner’s power so that the soup just blinks a little. After 90 minutes of boiling, I switch off the heat and pour 400–500 cc of the broth by itself. Add water if you have less broth. Bake the pâté (meat pâté from the broth) using the meat and veggies.
Step 5: Add the milk and broth.
So fill a pot with 400–500 ml of chicken stock and an entire can of coconut milk. Select coconut milk, which contains the highest concentration of coconut extract. I used 95% coconut extract in mine. Place a lid on the Thai soup and simmer it on low for ten minutes.
Step 6: Season and add the pasta
I add 100 grams of rice noodles (thin threads in my case), a teaspoon of sugar, and a tablespoon of fish sauce to the Thai soup. I let everything cook for approximately five minutes, or until the pasta is soft. This is a less thick variant of the recipe when the entire pot is served at once. Conversely, cook the pasta in a separate pot and add it to the plates with the soup pieces at the end if you don’t have enough stock and don’t want to serve the entire soup at once.
Tip: If you are eating the soup with rice, cook the rice in a separate pot.
As a last option, add two to three teaspoons of freshly squeezed lemon or lime juice into the soup once the noodles are soft. Add freshly cut basil leaves (even a third cup) and chopped coriander (half a cup) right away (parsley as a last resort). Add chopped onions and chives as well. Simply stir everything, then switch it off.
Advice: Before serving, sample the soup. Add some dried or fresh chili peppers if you like your version hotter. Add more water, broth, or coconut milk if the soup is too thick and strong for your taste.
Enjoy your food.
