## Spicy Thai Vegetable Soup: A Symphony of Flavors for a Nourishing and Satisfying Meal
Embark on a culinary journey to the vibrant streets of Thailand with our enticing Spicy Thai Vegetable Soup. This tantalizing dish is a symphony of flavors, combining the perfect balance of heat, sourness, and aromatic spices. Dive into a delightful symphony of crisp vegetables, succulent tofu, and fragrant herbs, all harmoniously simmering in a rich and flavorful broth. Indulge in the symphony of flavors that this soup offers, making it a nourishing and satisfying meal that will tantalize your taste buds and leave you craving more.
SPICY THAI-FLAVOR SOUP
Provided by Tyler Florence
Categories appetizer
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the stock: Put all the ingredients into a large pot and cover with water by 1-inch. Bring to a boil, skimming any foam that rises to the surface. Reduce the heat and simmer for 30 minutes. Remove the chicken and save it for another meal; strain the stock. Makes 10 to 12 cups.
- For the soup: Put the Asian Chicken Stock into a pot over medium-high heat. Add the mushrooms, limes, chiles, fish sauce, and kaffir lime leaves, if using. Taste and adjust seasoning with salt. Add the shrimp and simmer just until the shrimp are cooked through, about 5 minutes, then add the cilantro and basil leaves. Taste and adjust seasoning. Serve garnished with cilantro leaves.
GAENG KHAE (SPICY THAI VEGETABLE SOUP)
This medicinal soup from the north of Thailand is believed to prevent and reduce colds and fever.
Provided by Vegetarian Times Editors
Categories Soups & Stews
Yield 4
Number Of Ingredients 15
Steps:
- To make Chile Paste: Soak chiles in bowl of boiling water 30 minutes. Drain, pat dry, and finely chop. Combine garlic and salt in mortar, and pound with pestle. Add lemongrass, shallots, miso, and chiles, pounding and crushing after each addition to make thick paste. To make Soup: Bring broth to a boil in saucepan over high heat. Stir in soy sauce and Chile Paste. Add beet greens, turnip, and mushrooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium-low, and simmer 5 minutes. Add tofu, and cook 2 minutes more. Stir in arugula, mint, and parsley, and simmer 1 to 2 minutes, or until herbs wilt.
Nutrition Facts : Calories 126 calories
SPICY CHICKEN THAI SOUP
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.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
- Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
- Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
- Stir in mushrooms and cook for 5 more minutes.
- Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
- Skim off any excess oil and fat that rises to the top and discard.
- Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
- Remove from heat and add about 1/2 the cilantro.
- Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.
Nutrition Facts : Calories 596 calories, Carbohydrate 14.3 g, Cholesterol 114 mg, Fat 44.8 g, Fiber 3 g, Protein 41 g, SaturatedFat 28.9 g, Sodium 1207.4 mg, Sugar 2.9 g
SPICY THAI COCONUT CHICKEN SOUP
For national soup month in January, I came up with a new recipe every day. This one is my favorite! It's so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Time 1h
Yield 6 servings (2 quarts)
Number Of Ingredients 17
Steps:
- Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.
Nutrition Facts : Calories 244 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1017mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
GAENG KHAE(SPICY THAI VEGETABLE SOUP)
This is a medicinal soup from north Thailand anad is believed to prevent and reduce colds and fever. The base is a hand ground paste of chiles, garlic, lemongrass, and shallots. If you don't have a mortar and pestle, blend all of the ingredients in a food processor. Serve with rice.
Provided by Sharon123
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Chile Paste:.
- Soak chiles in a bowl of boiling water 30 minutes. Drain, pat dry, and finely chop.
- Combine garlic and salt in mortar, and pound with pestle(or food processor). Add lemongrass, shallots, miso and chiles, pounding and crushing after each addition to make a thick paste(or use food processor).
- Soup:.
- Bring the broth to a boil in a saucepan over high heat. Stir in soy sauce and chile paste.
- Add greens, fennel, and mushroooms, and bring to a boil. Cook 5 minutes. Reduce heat to medium low, and simmer 5 minutes.
- Add tofu, and cook 2 more minutes.
- Stir in arugula, mint and parsley. Simmer 1-2 minuttes, or until herbs wilt. Enjoy!
Nutrition Facts : Calories 68.9, Fat 1.7, SaturatedFat 0.3, Sodium 901.8, Carbohydrate 9.7, Fiber 2.8, Sugar 1.6, Protein 5.7
Tips:
- Prep your vegetables in advance: Cut and measure all of your vegetables before you start cooking to save time and ensure that everything cooks evenly.
- Use a variety of vegetables: This recipe is a great way to use up leftover vegetables, so feel free to add or substitute any of your favorites. Some good options include carrots, celery, bell peppers, mushrooms, and spinach.
- Don't overcrowd the pot: If you add too many vegetables to the pot at once, they will not cook evenly. Cook the vegetables in batches if necessary.
- Season to taste: The amount of salt, pepper, and chili flakes you add will depend on your personal preferences. Taste the soup as you go and adjust the seasonings as needed.
- Garnish with fresh herbs: Fresh herbs add a bright, flavorful touch to this soup. Cilantro, basil, and mint are all good options.
Conclusion:
This spicy Thai vegetable soup is a delicious and healthy way to warm up on a cold day. It's also a great way to use up leftover vegetables. With its bold flavors and hearty ingredients, this soup is sure to become a new favorite.
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