thai soup

Tom Kah soup with cilantro, button mushrooms and Fresno chili

Tom Kha

tbsp cooking oil

tbsp Angkor California Chili Powder

Angkor Lemongrass paste

1.5 tbsp Angkor Thnot sugar*

chichen breast* (¼" strips)

chicken broth

galangal** (1/4" thick)

Makrut lime leaves**

coconut milk

button mushroom (1/4" sliced)

Fresno chili (1/8" sliced)

lime juice

cilantro

onion

Cooking Soup Base

Heat chili powder in oil over low heat; stir until oil turns red. Add 4 tablespoons coconut cream (the top portion of the coconut milk), continue stirring until coconut cream becomes translucent and the mixture is uniform.Add lemongrass paste and sugar; continue cooking until mixture begins to stick together.

Saute and Simmer Meat

Add chicken to the soup base; increase heat to medium and sauté until meat is evenly seared. Add ½ cup of broth, galangal and makrut lime leaves, bring to soft boiled, then reduce heat and simmer for 5-8 minutes until the meat is cooked.  Stir halfway through.

Add Broth and Vegetable

Turn heat on medium-high; add the remainder of broth; cover and bring to rolling boil. Add remaining coconut milk and bring to soft boil. Turn off heat, add Fresno chili and mushroom. Salt to taste.

The Final Steps

Right before serving add lime juice to taste, garnish with cilantro and green onion

The Most Epic Thai Chicken Noodle Soup you'll ever make! Each bite of this Chicken Noodle Soup is full of thai flavor from the red curry paste, loaded with chicken, veggies and rice noodles. The perfect dinner recipe ready in only 30 minutes! 

Thai Chicken Noodle Soup

1.5 lbs. boneless skinless chicken breast,

coconut oil

red onion, thinly sliced

garlic cloves,

ginger

red curry paste

carrots, sliced

snow peas

red pepper, julienned

brown rice noodles

coconut milk (in a can)

Optional: top with sliced avocado and sliced green onions

Heat a large dutch oven or soup pot to medium high heat.

Add in coconut oil. Once melted add red onions, saute until translucent, about 3-4 minutes. Next add in the garlic and ginger. Saute for 30 seconds, until fragrant, stirring the entire time.

Add in the red curry paste, stir the paste into the aromatics (onion, garlic and ginger) until it thickens, about 2-3 minutes.

Next, add in the chicken broth. Bring to a boil and reduce to simmer. Add in the shredded chicken.

In the meantime bring a medium pot filled with water to a boil. Add brown rice noodles to the pot and cook for 4 minutes. (or whatever your directions say) Remove from pot, drain water and cool the noodles with cold water to stop the cooking process.

Add noodles, carrots, red pepper and snow peas to the chicken broth pot.

Scoop about a cup of the broth out of the pot and add it to a blender or food processor, along with a can of coconut milk. Blend until the mixture looks creamy and the broth and milk no longer separate.

Add the coconut milk mixture back to the soup pot. Stir and simmer for 5 minutes.

Right before you&#8217;re about to serve it. Finish the soup with fresh lime juice and fresh cilantro. Stir and serve!

I thought this was really good. I did have to add more spice to it only because we felt it needed a little something more. It is not a recipe that is only 5 minutes to prep and 30 minutes to cook. I am not sure where that came from . We will make it again!! I also used Pho noodles only because I was not sure what the other noodles looked like.

This recipe was absolutely delicious and easy! Thanks for sharing!

We made this for lunch today and it was wonderful. It’s Christmas Day and we’ve been indulging in too many treats.  I wanted a new, healthy recipe to use leftover baked chicken and stock I had on hand and needed to add some veggies to our bowls! I didn’t have cilantro and I know it will be better tomorrow when I can add that, but even without it, it was amazing. Thanks for sharing your recipe.

This was pretty darn good! I mean, I ate three bowls in one sitting if that tells you anything. I did simmer the soup for about 9 mins after adding the vegetables to make sure the carrots were cooked well. I also added red chili pepper flakes and more curry powder at the end because I LOVE the taste of curry and I felt like it was lacking some flavor. However, overall I thought it was delicious and I will be saving and making again!

Hello Krista, Made a chicken stock out of leftover bones with a load of Thai ingredients to replace the standard stock veg (lemongrass, chillies, bok choi, etc) and then made this recipe. Absolutely fantastic!

So delicious! I used garlic chili sauce instead of curry paste because that’s what I had on hand. Also some bok choy! I’m planning to make again tonight (3rd time). :)

Hi! Great soup but mine turned out too spicy. Should I add another can of coconut milk to tone it down? Also, have you tried freezing it?

https://www.youtube.com/watch?v=EAZ3_go_46Y

The Most Epic Thai Chicken Noodle Soup you'll ever make! Each bite of this Chicken Noodle Soup is full of thai flavor from the red curry paste, loaded with chicken, veggies and rice noodles. The perfect dinner recipe ready in only 30 minutes!

The BEST Thai Chicken Noodle Soup

This Thai Spicy Shrimp Noodle Soup recipe is the best ever! Learn how to make homemade Thai soup with this quick and easy recipe.

Thai Spicy Shrimp Noodle Soup

yellow onion, (diced)

red bell pepper, (diced)

garlic, (minced)

Thai red curry paste

vegetable broth

fish sauce

shrimp, (peeled and deveined)

rice noodles

Optional garnishes: Fresh chopped cilantro, green onions, and Thai chilies

In a large pot, heat the oil over medium heat. Add the onion and bell pepper and cook for 4 minutes or until softened.

Add garlic, ginger and curry paste and cook for another minute until fragrant.

Stir in the broth, coconut milk, and fish sauce. Bring to a boil.

Add the shrimp and rice noodles. Cook for 3-4 minutes until shrimp is pink and opaque.

Stir in the lime juice and serve immediately, topped with optional garnishes if using.

This authentic Thai Hot and Sour Soup recipe, also called Tom Yum Goong and sometimes Tom Yum Kung, is exactly how we learned to make it in Thailand! Fresh, bold and healthy!

Tom Yum Soup (Hot and Sour Soup)

½ pounds medium-sized whole raw shrimp ((with heads intact))

flavorless oil

water

lemongrass

Kaffir lime leaves, (fresh

½ onion, (peeled and

4-6 Thai chiles ((or Thai chile paste to taste))

galangal root, (optional)

lime, (juiced)

Possible Garnishes: cilantro leaves and lime wedges

Pull the heads off the shrimp and place them in a wok or large skillet. Peel and clean the shrimp and set aside. *You can add the shrimp shells to the skillet as well, but the heads are the important part.

Add the oil to the skillet and set over medium heat. Add a good pinch of salt. Sauté the shrimp heads to release their flavor into the oil, cooking until they are red and crispy. Then turn off the heat.

Meanwhile, trim the tips and root ends of the lemongrass stalks and remove the tough outer layers. Cut the lemongrass into 1 ½ inch segments. Cut the galangal into 3 or 4 pieces.

Using a meat mallet or the side of a knife, smash the lemongrass, kaffir lime leaves, onion, chilies, and galangal. Place them in a medium soup pot. Pour the water into the pot then bring to a boil. Reduce the heat and simmer for 5-10 minutes, until the broth smells bright and fragrant.

Remove and discard any tough sections of lemongrass. (Keep them all in if the stalks are soft.) Increase the heat to high. Stir in the mushrooms. Boil for 1 minute. Then stir in the shrimp and fish sauce, cooking until the shrimp are just cooked through, about 45 seconds.

Turn off the heat and stir in the lime juice. Then stir in 3-4 tablespoons of the shrimp oil. (Discard the heads; do not add them to the soup.)

Serve with fresh lime wedges and cilantro. Tom Yum is often served over rice, however it’s low carb served as-is!

https://content.jwplatform.com/videos/yE5f87K4.mp4

This truly authentic Tom Yum Soup Recipe is straight from our travels to Southeast Asia this summer. Often called Thai Hot and Sour Soup, it's bold and perky with a pop of spicy heat. Plus, it's gluten free and paleo.

This authentic Instant Pot Thai Coconut Soup with Chicken (Tom Kha Gai) is so easy, yet so flavorful.  Galangal, lemongrass, and lime leaves combined with coconut milk and other spices give this soup a special flavor that&#x27;s the perfect combination of sour, salty, sweet and spicy!  A guaranteed crowd-pleaser.

Instant Pot Thai Coconut Soup (Tom Kha Gai)

galangal

chicken broth (- 1 can)

lime leaves

green onions

chicken

coconut milk (- 1 can (preferably Aroy-D

Tbsp fish sauce (or

tsp lime juice (or

tsp palm sugar ((or brown sugar) to taste)

tsp Nam Prik Pao ((Thai chili jam) to taste)

oyster mushrooms (chopped into 1 inch pieces)

Tbsp cilantro (coarsely chopped)

cilantro leaves (for garnish)

Cut a large enough piece of cheesecloth to accommodate the galangal pieces.  Wrap the galangal in the cheesecloth and tie with a piece of kitchen twine. *

Trim the lemongrass: cut off the bottoms and tough green part on top.  You&#x27;ll be left with approximately 6 to 8-inch piece.  Pound the stalks with a meat mallet, rolling pin, or a can of food.

Add chicken broth, galangal, lemongrass, lime leaves, green onions (white parts) and chicken to the Instant Pot inner pot.

Close the lid and pressure cook on High Pressure for 4 minutes. Do a natural pressure release (NPR) or a quick release (QR).   [Read More: The Different Pressure Release Methods]

Open the lid and stir in the coconut milk.

Add fish sauce, lime juice, and palm or brown sugar.  Start with less than the recommended quantity and taste as you go, adding more as needed. **

Stir in the Thai chili paste.  Start with half the recommended quantity and add more as needed.

Stir in the mushrooms.

Select Saute mode and cook the soup for a couple of minutes, until mushrooms and cooked and soup is heated through.

Taste and adjust seasonings.

Stir in chopped cilantro and green onions (green parts).

Garnish each serving with whole cilantro leaves.

https://embed.mediavine.com/videos/pfaravh7wyhblkzrfx8r

This authentic Instant Pot Thai Coconut Soup with Chicken (Tom Kha Gai) is so easy, yet so flavorful.  Galangal, lemongrass, and lime leaves combined with coconut milk and other spices give this soup a special flavor that's the perfect combination of sour, salty, sweet and spicy!

Instant Pot Thai Coconut Soup | Gai Yang

Thai Green Curry Noodle Soup - a simple easy dinner recipe loaded up with healthy veggies and your choice of chicken of tofu.

Thai Green Curry Noodle Soup

olive oil

extra fat shallot, finely diced

¼-½ cup green curry paste  (or make your own below)

broccolini –

juice lime

¼-½ cup basil leaves (packed)

green chilies– jalapeño

garlic

shallot, sliced

x 4 inch pieces lemongrass, thinly sliced

galangal root, thinly sliced, peels ok

¼ cup ginger, thinly sliced, peels ok

scallions

½ a bunch cilantro, including stems

lime leaves lime zest

coriander

cumin

salt

To make the green curry paste

, slice everything thinly, especially lemongrass, ginger and galangal -and place in a food processor until very finely minced into a paste. Store up to a week in the fridge or freeze.

Heat oil in a medium pot, over medium heat and sauté the shallot until golden. Add the curry paste and saute 1-2 minutes. Add the broth and bring it to a simmer and any optional additions. ***If using a jarred green curry paste I like to add a  4 inch stock of lemongrass -smashed, 3 slices galangal, 3-4 kefir lime leaves.

Add the broccolini and chicken (if using) and simmer until the broccoli is just tender and bright green and chicken is cooked through. Stir in the coconut milk and if using tofu, add this now.

To brighten up the soup -Place 1 cup of the coconut broth into a blender with the fresh basil and blend well until until bright green.

When you are ready to serve the soup, heat the soup up and pour the basil broth mixture into the broth, simmer briefly(no longer than 30 seconds) and turn the heat off ( to preserve the vibrant green color)   Taste and adjust lime, salt and heat. Feel free to add more green chili paste to taste.

You want a slightly salty broth knowing it will mellow substantially when poured over the noodles.

Divide the noodles among 3-4 bowls. Pour the flavorful broth overtop. Garnish with bean sprouts, lime wedges, scallions &amp; chili flakes.

Sooooo delicious and lots of flavor. Plus, can’t help to think we are boosting immunity on this cold winter night. We added a good five more dashes of fish sauce and some salt. Wish My little market was carrying basil and mung beans, but was still very yummy. Also wish I hadn’t forgotten broccolini. But, once again, this was a treat!

Tried it and loved it! Could I substitute chicken broth with vegetable broth and get the same taste?

Thanks Sylvia! Made it for my mother-in-law's birthday(who is a good cook) and I think it finally convinced her that I'm worth her daughter keep me - it' only been 19 years. Also appreciate all your options. When I have more time I want to try making the sauce.

I made this soup with store bought curry paste, veggie broth and non of the optional additions and was surprised at how flavorful it was. The blended fresh basil at the end is key and I think upgrading my fish sauce helped. Another recipe that's earned a spot in the "make it again" folder.

So delicious!! Was a bit to spicy for my boyfriend tho he did like it. Maybe next time I’ll only use 1/3 cup of the curry.

Love this!  Wonderful bright flavor. ❤️

A smooth and and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics

Thai chicken and sweet potato soup

garlic cloves, chopped

red chilli, deseeded and chopped

2cm chunk root ginger, chopped

lemongrass, bashed

tbsp red Thai curry paste

chicken stock (made with 2 stock cubes)

coconut cream

sweet potato, peeled and roughly chopped

chicken breasts, sliced

lime, juice only

tsp sugar

crusty bread, to serve (optional)

Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.

Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.

Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.

This quick and easy Vegan Thai Peanut Ramen Noodle Soup is made with a super creamy peanut coconut broth, roasted mushrooms, and crispy tofu. It’s a healthy, spicy and delicious Japanese noodle soup that comes together in under 20 minutes!

Vegan Thai Peanut Ramen

coconut oil (or other oil)

approx. 1 tsp ginger (finely grated)

tbsp thai curry paste

coconut milk (full-fat, 400 milliliters)

peanut butter (80 milliliters,

tbsp soy sauce (or tamari)

tbsp agave syrup (or other sweetener, to taste)

lime juice (optional)

jalapeño chili spice (or to taste)

8,8 oz ramen noodles (250 grams)

10,5 oz firm tofu (300 grams)

cornstarch

tsp turmeric (optional)

peanut oil (or other oil)

12,4 oz mushrooms (350 grams, sliced)

soy sauce (or tamari)

peanuts

sesame

spring onions, parsley (or other herbs)

* Note: Please watch the recipe video to see how easy it is to make this soup!

Heat the oil in a large saucepan. Roast the garlic and ginger briefly while stirring, about 1-2 minutes. Then add the curry paste and sauté briefly. (At this point, you can also add other vegetables, sauté and then cook.)

Pour in the coconut milk and broth and bring to a boil. Then stir in the peanut butter, soy sauce, agave syrup and jalapeño. Simmer the broth for about 10 minutes. Then add the ramen noodles and simmer for 5 minutes (or according to the packing instructions). (While the broth is cooking, prepare the tofu and the mushrooms.)

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Top Tags

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Instant Pot Thai Coconut Soup (Tom ...

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