Spicy Thai Chicken Soup

I’ve always appreciated the Thai cuisine. It often has quick, easy and healthy meals. And I like to spice things up! Although I’ve noticed that ‘spicy’ is a relative term. I figured that out in Thailand. This soup is my own interpretation of the Tom Kha Gai soup, or as I like to call it ‘My Soul in a Bowl’. For a healthy evening meal or as a tasty lunch!

You’ll need the following ingredients for 3-4 persons:

  • 2 tbsp. sesame oil;
  • 1 onion
  • 1 garlic clove;
  • 2 boneless chicken breasts;
  • 1/2 teaspoon hot paprika powder;
  • 1/2 teaspoon nutmeg;
  • 1 l of chicken broth;
  • 1 (or 2) tbsp Thai green curry paste;
  • 1 stalk of fresh lemongrass (sereh);
  • 200 ml coconut milk (and a bit more);
  • A mix of fresh vegetables incl. cabbage, bean sprouts, leek & sugar snaps;
  • 1 sliced red chili pepper;
  • 150 gr. ramen noodles;
  • salt;
  • freshly ground black pepper;
  • fresh coriander leaves;
  • big sauce pan.

Start with slicing the chicken breasts and season it with the hot paprika powder and nutmeg. Heat up the sesame oil in the pan. Chop and sauté the onion. Add the minced garlic, and, when it’s nicely fried, the chicken slices. I like the taste of baked chicken with a golden crust, therefore I prefer to bake the chicken instead of cooking it in the soup. It adds a whole another dimension to the taste! Keep stirring until the chicken slices are golden brown. Then add the chicken broth and the green curry paste (start with 1 tbsp, you can always add some more after you’ve tasted it). Stir it well until the paste has dissolved. Add the crushed lemongrass stalk and coconut milk, and let the soup simmer for 5-10 minutes. Add the vegetables at the last moment, this way it keeps a crunchy bite. If the soup’s already hot enough, just add the sliced chili pepper and leave out the seeds. Those little suckers put the ‘Y’ in SPICY and will make you sweat! Add some salt and pepper according to your own taste. Don’t forget to take the lemongrass out right before serving. If possible, place the uncooked noodles in the bowl and pour in the soup. The noodles will be done within 2 minutes. However, you can always add them to the soup in the pan. And last but not least, serve the soup with a bit of chopped fresh coriander for the finishing touch.

TIP: If it’s turned out too hot, add a tad more coconut milk since that softens the spicy edge.

Try to experiment and add spices like ground turmeric, cumin, curry powder, basil leaves, fresh lime juice, fish sauce, palm sugar, galangal or ginger, just as you like and create your own Thai ‘soul in a bowl’!



4 thoughts on “Spicy Thai Chicken Soup

  1. Pingback: basil chicken in coconut curry sauce « Foodie Joanie

  2. Pingback: Sorrel Soup « Eclectic Edibles.

  3. Pingback: Spicy Turkey Soup « yummyfoodmadeeasy

  4. Pingback: Lemongrass: A Novice Experience | Eye On Annapolis

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