Thai Chicken Soup with Rice Noodles

My friend Rhonda told me about this recipe.. it is delicious, full of flavour!!

I have adapted a recipe from Food and Whine… Wicked Thai Soup

The original recipe had cream in it, which I omitted… & had rice in it, which I also omitted. We wanted to eat this soup with a thin rice noodle! Also, I cooked it in the Instant Pot! If you don’t have an Instant Pot, cook this on the stove in a large soup pot!

I was very happy with the results… my changes worked so that was great !!!

Soup isn’t my favourite summer food but it was raining so much that we just needed a tasty soup!

Here is my adapted recipe, i doubled the original recipe as well…

Ingredients

2 tbsp oil

1 med onion, chopped

1 red pepper, diced

3 cups mushrooms, cleaned & sliced

2 chicken breasts , cut into cubes..the size depends on how big you want your chicken pieces to be in your soup!

4 tbsp Lemon Grass Stir In Paste

1 tbsp Worcestershire sauce

4 tsp red curry paste

2 -3 tsp Sambal Oelek chili paste or Sriracha

1/3 cup tomato paste

1 can ( 400 ml) coconut milk

8 cups of chicken stock or veg broth if you don’t have any chicken stock

2 tbsp cornstarch with about 4 tbsp of the soup broth or water

For serving……Cooked thin rice noodles … quantity is up to you … to serve with the soup or alternately you can have some cooked rice to add to the soup before serving… we liked the noodles

Chopped basil orcilantro leaves if you like *** I used basil

Method

Instant Pot & Soup Pot on the Stove Top

  1. Turn your Instant Pot on to the sauté function. add the oil & the chopped onion, diced red pepper & sliced mushrooms… stirring often, cook until the vegetables are soft & the mushrooms have shrunk in size, approx 5-6 minutes… if using a soup pot on the stove do the same…
  2. Add the cubed chicken to the Instant Pot/ Soup Pot, mix well & cook stirring often for another 6 minutes until the chicken is almost cooked through
  3. Now, add the Lemon Grass paste, Worcestershire sauce, the coconut milk, red curry paste, chili paste & tomato paste. Mix well
  4. Add the coconut milk & chicken stock, mix well
  5. If you are using the Instant Pot, put the lid on & set the time to Soup 15 minutes & I let it release naturally
  6. if using a soup pot, cook the soup, on a medium simmer, for about 30 minutes… you want all of the flavours to combine well & that they are all cooked …so if it needs more cooking time let it simmer
  7. When the soup is finished cooking & the pressure has released from the Instant Pot, take the lid off carefully
  8. Taste the soup & adjust seasoning… note there is no added salt to this soup because the broth might be salty enough!
  9. Now you will add the corn starch mixture… mix the 2 tbsp corn starch with about 4 tbsp of the soup broth or water to make a slurry..
  10. Turn the Instant Pot on to saute …& your soup in the pot should still be simmering…. add the cornstarch mixture & stir.
  11. Continue cooking until the soup thickens up .. it doesn’t get really thick… but a bit thicker…stir often

Serve this soup with the cooked rice noodles or cooked rice

You can garnish it with some chopped cilantro leaves if you want!

Enjoy!

This picture is before the soup has cooked
Soup is just finished cooking
Adding the cornstarch slurry
With the cooked rice noodles & some chopped basil
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