-
-
My review
Michele's Thai Chicken Soup
2 made it |
1 reviews
| 0 photos
2
Michele
"This is a delicious, substantial soup. I have substituted quinoa for rice in the traditional recipe to make it a bit healthier. I hope you like it!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 5 m servings 450Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oil in a large pot over medium heat. Add mushrooms and onion; cook and stir until mushrooms brown and onion is soft, about 5 minutes. Add chicken thighs; cook and stir until no longer pink in the center, 5 to 8 minutes.
- Pour chicken stock, coconut milk, quinoa, and half-and-half into the pot. Stir in tomato paste, lemongrass paste, red curry paste, sambal, fish sauce, and Worcestershire sauce. Simmer until flavors combine, about 30 minutes. Stir in roasted red pepper.
- Mix water and cornstarch together in a small bowl until no lumps remain. Pour into the pot; stir soup until slightly thickened, about 5 minutes.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
11/25/2017
This was great! The changes we made were we only put 8 oz. mushroom, and we squeezed a wedge of lime in each person's bowl because I like a little tangyness. Simple to make. We found the lemongr...