Thai Spired Chicken Soup

chef.jackson's picture

Jul. 23, 2011


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)



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.


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
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 298Calories from Fat 113

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 354 mg14.75%

Total Carbohydrates 24 g8%

Dietary Fiber 2 g8%

Sugars 8 g

Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet