Thailand – Thai Chicken soup

Thailand – Thai Chicken soup

Tweaks and cautionary tales

I increased the spices quite a bit over the Epicurious recommendation.  It’s a bit tricky to make sure you don’t over cook the shrimp, so cook it until just barely pink, then add the sauce and the cabbage.  If not, you will end up with chewy shrimp.  Also, don’t overcook the cabbage.  Just cook it to the point that it loses a bit of volume.

How to make Pad Thai healthier

This is relatively healthy already.  You can make it vegetarian by replacing the shrimp with tofu

Nitty-Gritty

  • Learning Curve: none
  • Pre-work: none,
  • Vegetarian: optionally
  • Healthy: Yes
  • Freezes well:  no – eat it for lunch over the week

Read more at http://thetravelingtastebud.com/thailand-pad-thai-pomelo-salad/#FvFscCzGzlHGRKos.99

Tweaks and cautionary tales

I increased the spices quite a bit over the Epicurious recommendation.  It’s a bit tricky to make sure you don’t over cook the shrimp, so cook it until just barely pink, then add the sauce and the cabbage.  If not, you will end up with chewy shrimp.  Also, don’t overcook the cabbage.  Just cook it to the point that it loses a bit of volume.

How to make Pad Thai healthier

This is relatively healthy already.  You can make it vegetarian by replacing the shrimp with tofu

Nitty-Gritty

  • Learning Curve: none
  • Pre-work: none,
  • Vegetarian: optionally
  • Healthy: Yes
  • Freezes well:  no – eat it for lunch over the week

Read more at http://thetravelingtastebud.com/thailand-pad-thai-pomelo-salad/#FvFscCzGzlHGRKos.99

I increased the spices quite a bit over the Epicurious recommendation.  It’s a bit tricky to make sure you don’t over cook the shrimp, so cook it until just barely pink, then add the sauce and the cabbage.  If not, you will end up with chewy shrimp.  Also, don’t overcook the cabbage.  Just cook it to the point that it loses a bit of volume.

How to make Pad Thai healthier

This is relatively healthy already.  You can make it vegetarian by replacing the shrimp with tofu

Nitty-Gritty

  • Learning Curve: none
  • Pre-work: none,
  • Vegetarian: optionally
  • Healthy: Yes
  • Freezes well:  no – eat it for lunch over the week

Read more at http://thetravelingtastebud.com/thailand-pad-thai-pomelo-salad/#FvFscCzGzlHGRKos.99

See the full Thai menu

Tweaks and cautionary tales

I kept this one pretty true to form, upping the cilantro a bit and using only the green Thai peppers.

How to make Pad Thai healthier

This is relatively healthy already.  You can make it vegetarian by replacing the shrimp with tofu

Nitty-Gritty

  • Learning Curve: none
  • Pre-work: none
  • Vegetarian: not sure how it work, but you could sub the chicken broth with vegetable broth and the chicken with tofu
  • Healthy: Yes
  • Freezes well:  no – eat it for lunch over the week

Tweaks and cautionary tales

I increased the spices quite a bit over the Epicurious recommendation.  It’s a bit tricky to make sure you don’t over cook the shrimp, so cook it until just barely pink, then add the sauce and the cabbage.  If not, you will end up with chewy shrimp.  Also, don’t overcook the cabbage.  Just cook it to the point that it loses a bit of volume.

How to make Pad Thai healthier

This is relatively healthy already.  You can make it vegetarian by replacing the shrimp with tofu

Nitty-Gritty

  • Learning Curve: none
  • Pre-work: none,
  • Vegetarian: optionally
  • Healthy: Yes
  • Freezes well:  no – eat it for lunch over the week

Read more at http://thetravelingtastebud.com/thailand-pad-thai-pomelo-salad/#FvFscCzGzlHGRKos.99

Thailand - Thai Chicken soup
 
Prep time
Cook time
Total time
 
This Thai chicken soup is easy to make and tastes beyond fresh. Using the light coconut milk keeps the flavors from being overwhelming
Author:
Recipe type: Appetizer
Cuisine: Asian
Serves: 6
Ingredients
  • 4 ounces cellophane noodles
  • 6 cups low-sodium chicken broth
  • 1–2 greenThai (or jalapeño) peppers, seeded and finely chopped
  • 3 cloves minced garlic
  • 1 tablespoon grated ginger
  • 2 teaspoons grated lemon zest
  • 1 teaspoon grated lime zest
  • ¼ cup fresh lemon juice
  • 4 tablespoons Thai fish sauce
  • 3 cups cubed mushrooms of your choice
  • 2 boneless, skinless chicken breasts, cut into 1 inch long by ½ wide strips
  • 1 cup light coconut milk
  • 2 cups baby spinach
  • 4 tablespoon chopped cilantro (plus sprigs for garnish)
Instructions
  1. Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain.
  2. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm.
  3. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes.
  4. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

 

1 Comment

  1. Mindy - April 30, 2014

    This looks delicious! I will definitely try this one :)

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