My Thai Chicken Soup

My Thai Chicken Soup Recipe - A Flavorful Dish from Thailand

Region / culture: Thailand | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

My Thai Chicken Soup is a flavorful and aromatic dish that combines the bold flavors of Thai cuisine with the comforting warmth of a traditional chicken soup. This recipe is perfect for a cozy night in or for entertaining guests with a unique and delicious meal.

History

Thai Chicken Soup, also known as Tom Kha Gai, is a popular dish in Thailand that is typically made with coconut milk, lemongrass, galangal, and kaffir lime leaves. This version of the soup puts a twist on the traditional recipe by using chicken stock as the base and adding in fresh ginger, garlic, coriander, and Thai fish sauce for a burst of flavor.

Ingredients

5 cups chicken stock
3 pieces of fresh ginger, peeled and each half-inch in size
2 cloves of garlic, minced
1 tsp ground coriander
juice and zest of 2 limes or lemons
1 lb (454 g) boneless, skinless chicken breasts, cut into 0.5 inch cubes
8 oz (227 g) portobello mushrooms, halved or quartered if very large, and thinly sliced
4 tbsp Thai fish sauce (or to taste)
8 oz (227 g) cherry tomatoes, halved
4 – 6 bird's eye chilis, roughly chopped
1 (10 oz (283 g)) bag of cleaned baby spinach
0.75 cup fresh basil, shredded
lime wedges or lemon wedges

How to prepare

Place the stock in a saucepan.
Add the ginger, garlic, coriander, lime zest and juice and bring to a boil over medium heat.
Add the diced chicken, mushrooms and fish sauce. Simmer slowly, uncovered, for 10 minutes.
Check and adjust seasoning. Add the tomatoes and chiles and cook for 5 more minutes. Stir in the baby spinach and cook for 1 minute longer. Discard ginger.
Serve, topped with shredded basil. Garnish with fresh lime wedges if desired. Enjoy!

Variations

Add coconut milk for a creamier texture.
Use shrimp or tofu instead of chicken for a different protein option.
Include additional vegetables such as bell peppers, snow peas, or bamboo shoots for added crunch and flavor.

Cooking Tips & Tricks

Be sure to simmer the soup slowly to allow the flavors to meld together.

- Adjust the amount of Thai fish sauce to suit your taste preferences.

- Feel free to add more or less chiles depending on your desired level of spiciness.

- Garnish with fresh basil and lime wedges for a pop of color and freshness.

Serving Suggestions

Serve the Thai Chicken Soup hot with a side of steamed jasmine rice or crusty bread for a complete meal. Pair with a crisp green salad or fresh spring rolls for a light and refreshing accompaniment.

Cooking Techniques

Simmer the soup slowly to allow the flavors to develop.

- Stir in the baby spinach at the end to wilt it slightly without overcooking.

- Adjust the seasoning as needed to suit your taste preferences.

Ingredient Substitutions

Use chicken thighs instead of chicken breasts for a richer flavor.

- Substitute button mushrooms for portobello mushrooms if desired.

- Swap out Thai fish sauce for soy sauce or tamari for a different flavor profile.

Make Ahead Tips

Prepare the soup up to the point of adding the baby spinach and basil. Allow the soup to cool completely before storing in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before adding the spinach and basil and serving.

Presentation Ideas

Serve the Thai Chicken Soup in individual bowls garnished with a sprinkle of shredded basil and a wedge of lime for squeezing. For a more elegant presentation, serve in small teacups or shot glasses as a starter for a dinner party.

Pairing Recommendations

Pair this Thai Chicken Soup with a crisp and refreshing white wine such as a Sauvignon Blanc or a Riesling. For a non-alcoholic option, serve with a glass of iced green tea or coconut water.

Storage and Reheating Instructions

Store any leftover Thai Chicken Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. Add additional chicken stock if needed to adjust the consistency.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 12g

- Dietary Fiber: 3g

- Sugars: 4g

Fats

- Total Fat: 6g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 30g

Vitamins and minerals

Vitamin A: 40%

- Vitamin C: 60%

- Calcium: 8%

- Iron: 15%

Alergens

Contains fish sauce

Summary

This Thai Chicken Soup is a nutritious and balanced meal that is rich in protein, vitamins, and minerals. It is low in carbohydrates and fats, making it a healthy option for those looking to enjoy a flavorful and satisfying dish.

Summary

My Thai Chicken Soup is a delicious and comforting dish that is perfect for any occasion. With its bold flavors and nutritious ingredients, this soup is sure to become a new favorite in your recipe repertoire. Enjoy the warmth and spice of Thai cuisine in every spoonful of this flavorful soup.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for My Thai Chicken Soup. It was a warm summer day, and I was browsing through a quaint little bookstore in the heart of Bangkok. As I perused the shelves, a worn and tattered cookbook caught my eye. The pages were yellowed with age, and the binding was frayed, but there was something about it that drew me in.

I flipped through the pages, my eyes scanning the exotic ingredients and intricate instructions. The recipes were like nothing I had ever seen before, and I knew I had to have this book. I purchased it without hesitation, eager to try my hand at creating the delicious dishes within its pages.

When I returned home, I poured over the cookbook, studying each recipe with care. One in particular caught my attention - My Thai Chicken Soup. The combination of fragrant lemongrass, spicy chili, and creamy coconut milk intrigued me, and I knew I had to make it.

I set to work gathering the ingredients, taking care to select the freshest herbs and spices. As I chopped and stirred, the kitchen filled with the tantalizing aroma of simmering chicken broth and Thai spices. I couldn't wait to taste the finished dish.

Finally, the soup was ready. I ladled it into bowls and took a cautious sip. The flavors exploded on my taste buds - the tangy lemongrass, the fiery chili, the rich coconut milk. It was like nothing I had ever tasted before, a symphony of flavors that danced across my palate.

I knew then that this recipe would become a staple in my repertoire. I made it for family gatherings, dinner parties, and lazy Sunday afternoons. Each time, it was met with rave reviews and requests for the recipe.

Over the years, I have tweaked and perfected the recipe, adding my own personal touch to make it truly my own. I have shared it with friends and neighbors, passing on the tradition of this delicious dish to a new generation.

But the origins of this recipe will always hold a special place in my heart. It reminds me of that fateful day in Bangkok, of the dusty cookbook that changed my culinary world forever. And every time I make My Thai Chicken Soup, I am transported back to that moment of discovery, of excitement, of pure culinary joy.

So here it is, my beloved recipe for My Thai Chicken Soup. May it bring you as much happiness and satisfaction as it has brought me over the years. Enjoy!