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Thai Spired Chicken Soup

chef.jackson's picture
Ingredients
  Sunflower oil 2 Tablespoon
  Boneless chicken breasts 2 Small, skinned and shredded
  Thai 7 spice seasoning 2 Tablespoon
  Lemon grass stick 1 , finely chopped
  Potatoes 2 Medium, diced
  Chicken stock/Vegetable stock 1 1⁄2 Pint
  Milk 1 Pint
  Scallions 4 , trimmed and finely sliced
  Frozen peas 2⁄3 Cup (10.67 tbs)
  Satay sauce/Peanut butter 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Heavy cream 2 Tablespoon (For Garnish)
Directions

MAKING
1. In a large stock pot or a saucepan, heat the oil over a medium flame.
2. Add chicken and 7-spice seasoning and stir fry until chicken is lightly browned.
3. Add lemon grass and potato and sweat lightly.
4. Pour in the stock and milk. Bring liquid to a boil.
5. Cover pan and simmer soup for 20 minutes until chicken and potato are tender.
6. Add scallions and peas and continue to cooking for a further 5 minutes.
7. Just before serving, add the satey sauce or peanut butter and stir until melted.
8. Taste and adjust seasoning.

SERVING
9. Ladle the hot soup into warmed soup bowls.
10. Garnish with a little heavy cream.
11. Serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
6

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 298 Calories from Fat 113

% Daily Value*

Total Fat 13 g20.1%

Saturated Fat 4.4 g21.9%

Trans Fat 0 g

Cholesterol 52 mg17.3%

Sodium 354.6 mg14.8%

Total Carbohydrates 24 g8.1%

Dietary Fiber 2.6 g10.5%

Sugars 8.6 g

Protein 22 g43.3%

Vitamin A 12.8% Vitamin C 28.5%

Calcium 12.9% Iron 8.8%

*Based on a 2000 Calorie diet

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Thai Spired Chicken Soup Recipe