Recipe by Chef John
"Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain."
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lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
1 (4 inch) piece
fresh ginger root, chopped
2 1/2 pounds
skinless, boneless chicken thighs, cut into chunks
fresh white mushrooms, quartered
red curry paste
2 (14 ounce) cans
red onion, sliced
cilantro, roughly chopped
lime, cut into wedges, for serving
fresh jalapeno pepper, sliced into rings
This recipe was delicious. There is something missing from the recipe, in step #5 it says to add the lime juice, but nowhere in the ingredients is lime juice listed other then the limes for garnishment. I used 2 tablespoons because I found another thai recipe similiar to this one and that's what it called for. Other then that, I followed this recipe to a T, and it was wonderful. Although, next time I would like a little more heat and will use serrano peppers instead of jalapenos. Also, this is a light soup recipe, and if your looking to make it more hearty try using basmati rice or glass noodle with it. They are both great. Thanks for sharing, will be using this often.
I had some problems with the recipe. First, despite using less chicken than recommended, I ended up needing to add extra broth as there wasn't enough liquid. Second, even with the extra broth, it was almost impossible to skim the top of fat, as my spoon kept running into chicken pieces and vegetables. Third, I really think the chicken should be more seasoned on its own, either with some kind of marinade or rub or at least in the skillet with salt and pepper. Finally, I wonder if maybe the garlic, lemongrass, and ginger should stay in the soup rather than being discarded. The soup I ended up with was very bland, other than the jalapeno slices, and they were just random heat since they were put in at the end as garnish. I will admit I did not use the cilantro as I strongly dislike it. This is the second "spicy" "Thai" soup I've made from Allrecipes that has been bland. I have a few others to try, but I'm thinking I might have to make up my own recipe.
Really good! I poached this chicken in the broth but did everything else as written.
Seriously delicious and very filling. Two minor changes: (i) 1 1/2 lbs. of skinless, boneless chicken thighs & 1 lb. chicken tenderloins rather than all thighs, and (ii) 4 tsp. red curry paste rather than 2 tsp. Chef John’s video for making this soup is worth watching, and apparently reflects the original way he made it versus this version seemingly altered by AR slightly. Great recipe, great soup . . . grand slam homer, Chef John.
Make it easy on yourself and use Gourmet Garden. 1/2 tube minced ginger, 1/2 tube minced lemon grass, 4 tsp minced garlic, you will still need to strain it. I went to 3 stores before finding the red curry paste, and it really didn't add much spice. I would substitute ground red pepper and use a lot of it as the coconut milk neutralizes spice. I used 3 chicken breasts, and added 2 fresh tomatoes sliced at the end of the cooking. The fresh limes, and fresh cilantro are an absolute must. Oh yeah, the fish sauce is disgusting, so just use a little salt. Serve with jasmine rice or rice noodles. This soup is every bit as good as what I have had in restaurants in Hawaii, Key West, and Miami. The first time I tried it, I reported to my mom that I just had the most awakening soup that tasted of chicken, lime, and milk. Bizarre, but it totally works.
Just tried, written directions left out a couple steps, so watch the video (when to add prepared stock and how much lime juice (you squeeze two limes, and stock goes in just before coconut milk)). I loved it and I only like mild spice. I agree with another reviewer, the Thai Kitchen red curry paste is good, but I actually had to add more, and I only used 1 can of coconut milk! But this was very good with brown rice. Next time I will try the light coconut milk.
This is very close to the Authentic Tom Yum soup we made in a cooking class in Thailand. Fabulous! We added 4x the amount of red curry paste and it wasn't very hot, but very flavorful. Love this recipe! A great alternative to boring chicken noodle soup!
I started making soup every Sunday for football season so I am standing in front of a TV watching the Red Zone instead of sitting in front of a TV. I made this soup last Sunday and will make it many times again in the future. The only thing I changed was adding twice the red chili paste like other reviewers, sliced shiitake mushrooms, more broth, and cooked longer because I wanted the red onions softer. It was a challenge trimming the fat off the chicken thighs but worth the flavor and moistness breasts do not give. I appreciated Chef John's tip straining out the ginger, lemon grass, garlic cooking in chunks and using the lite and regular coconut milk. I served it with 1/4 cup basmati rice. This was so tasty it was gone in two days. I am making Chef John's gumbo today. Go Colts!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Chicken Thai Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 403
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