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Thai Chicken Soup


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Thai Chicken Soup 0 Picture


  • 1 tsp olive oil
  • 3 Tblsp minced shallotes
  • 2 Tblsp minced garlic
  • 1 Tblsp grated ginger
  • 1 can chicken broth
  • 3 pieces peeled lemongrass, crush
  • 2 c. water
  • 2 cups shredded chicken breast, rotisserie
  • 2 c. chopped bok choy
  • 1/4 c. cilantro leaves
  • 1/4 c. basil leaves
  • 2 Tbsp lime juice
  • salt
  • 2 c. hot cooked whole-grain rice noodles
  • 1/8 crushed red pepper



Step 1

Heat a large saucepan over med - high heat. Add oil to pan and heat. Add shallots and cook 1 min, stirring frequently. Add garlic and ginger; cook 30 seconds,stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Add lemongrass and 2 c. water to broth mixture; bring to a boil. Reduce heat; simmer 10 min. Stir in chicken and bok choy; simmer 5 min and discard lemongrass. Remove from heat; stir in cilantro, basil, lime juice and salt. Place 1/2 c. noodles in each of 4 bowls and top with soup. Sprinkle with red pepper.

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