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Chicken Thai Soup Recipe Bangladeshi

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Thai Chicken Soup Recipe Food Network Kitchen Food Network
Thai Chicken Soup Recipe Food Network Kitchen Food Network from www.foodnetwork.com

Description:

This chicken Thai soup recipe Bangladeshi style is the perfect blend of spicy and savory. This creamy soup is packed with tender chicken, rice noodles, and vegetables, making it a hearty and satisfying meal. The flavors of lemongrass, ginger, and coconut milk give it an authentic Thai taste that is sure to please your taste buds. This soup is perfect for a chilly evening or when you want something comforting to eat.

Prep Time:

Preparation time for this chicken Thai soup recipe Bangladeshi style is around 15-20 minutes.

Cook Time:

Cooking time for this chicken Thai soup recipe Bangladeshi style is around 30-40 minutes.

Ingredients:

  • 500g boneless chicken breast, cubed
  • 4 cups chicken broth
  • 1 can coconut milk
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • 2 stalks lemongrass, chopped
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 1 cup sliced mushrooms
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tsp red chili flakes
  • 1 tbsp vegetable oil
  • 2 tbsp cilantro, chopped
  • 1 lime, juiced
  • 1 packet rice noodles

Equipment:

  • Large pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Bowl

Method:

  1. Heat a large pot over medium-high heat with vegetable oil.
  2. Add ginger, garlic, and lemongrass and sauté for 2-3 minutes until fragrant.
  3. Add the chicken and brown for 5-7 minutes.
  4. Add the bell peppers, onion, and mushrooms and cook for 5 minutes until they are tender.
  5. Add the chicken broth, coconut milk, soy sauce, fish sauce, brown sugar, and red chili flakes to the pot and stir well.
  6. Bring the soup to a boil and reduce the heat to low.
  7. Simmer the soup for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
  8. While the soup is cooking, prepare the rice noodles according to the package instructions.
  9. When the soup is ready, stir in the lime juice and cilantro.
  10. Divide the cooked rice noodles among four bowls and ladle the soup over the noodles.
  11. Garnish with additional cilantro and lime wedges, if desired.

Notes:

  • If you can't find lemongrass, you can use lemon zest instead.
  • If you prefer a spicier soup, add more red chili flakes or a sliced Thai chili pepper.
  • This soup can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info:

  • Serving size: 1 bowl
  • Calories: 500
  • Total fat: 23g
  • Saturated fat: 16g
  • Cholesterol: 85mg
  • Sodium: 1200mg
  • Total carbohydrates: 41g
  • Dietary fiber: 4g
  • Sugars: 7g
  • Protein: 33g

Recipes FAQ:

  • Can I use chicken thighs instead of chicken breast?

    • Yes, you can use chicken thighs if you prefer. Just be sure to remove the skin and bone before cubing the chicken.

  • Can I use vegetable broth instead of chicken broth?

    • Yes, you can use vegetable broth if you prefer a vegetarian version of this soup.

  • Can I use different vegetables?

    • Yes, you can use any vegetables you like in this soup. Some other options include carrots, snow peas, and bok choy.

Recipe Tips:

  • Cut the chicken into small pieces to ensure that it cooks evenly.
  • Add the rice noodles to the soup just before serving to prevent them from getting too mushy.
  • For a creamier soup, use full-fat coconut milk instead of light coconut milk.
  • If you don't have fish sauce, you can use soy sauce instead.

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