Time 40m Yield 8 to 10 servings Number Of Ingredients 19 Steps:
For the stock: Put all the ingredients into a large pot and cover with water by 1-inch. Bring to a boil, skimming any foam that rises to the surface. Reduce the heat and simmer for 30 minutes. Remove the chicken and save it for another meal; strain the stock. Makes 10 to 12 cups. For the soup: Put the Asian Chicken Stock into a pot over medium-high heat. Add the mushrooms, limes, chiles, fish sauce, and kaffir lime leaves, if using. Taste and adjust seasoning with salt. Add the shrimp and simmer just until the shrimp are cooked through, about 5 minutes, then add the cilantro and basil leaves. Taste and adjust seasoning. Serve garnished with cilantro leaves.
Time 30m Yield 4 serving(s) Number Of Ingredients 18 Steps:
Cook noodles in boiling water until tender; drain. Mix ingredients for sauce in a bowl with a whisk until smooth; set aside. Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking). Add lemongrass and Thai chiles and cook until fragrant. Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender. Add bean sprouts and cook 1-2 minutes more. Add drained noodles to the pan and pour sauce over noodles. Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well. Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha), if desired. Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.
Time 1h30m Yield 12 Number Of Ingredients 20 Steps:
Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes. Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes. Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.
Time 1h15m Yield 6 Number Of Ingredients 15 Steps:
Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger. Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes. Stir in mushrooms and cook for 5 more minutes. Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard. Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes. Remove from heat and add about 1/2 the cilantro. Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.
More about “spicy thai vegetable soup recipes”
Time 40m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Chile Paste:. Soak chiles in a bowl of boiling water 30 minutes. Drain, pat dry, and finely chop. Combine garlic and salt in mortar, and pound with pestle(or food processor). Add lemongrass, shallots, miso and chiles, pounding and crushing after each addition to make a thick paste(or use food processor). Soup:. Bring the broth to a boil in a saucepan over high heat. Stir in soy sauce and chile paste. Add greens, fennel, and mushroooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium low, and simmer 5 minutes. Add tofu, and cook 2 more minutes. Stir in arugula, mint and parsley. Simmer 1-2 minuttes, or until herbs wilt. Enjoy!
