Excellent and nutritive, these two Thai soups can be served as a starter or a main dish. Easy to include in your lunch bag or for a light complete healthy dinner.
These two recipes are two easy ways to make a Thai soup. The first recipe is more traditional but require longer preparation. The second recipe is a very easy meal to prepare. For vegetarian just remove shrimps or chicken slices and use a vegetable broth instead of a chicken broth.
Both recipes are for 4-6 servings
The Traditional Recipe:
Preparation 1hr. Cooking 15 minutes
Ingredients:
- 2 liters (8 cups) chicken broth
- 350 ml (2cups) fine egg noodles
- 4 cups of mixed vegetables (green beans, carrots, mini corn)
- 3-4 black mushrooms, sliced
- 2-3 green onions, sliced
- 125 ml (1/2 cup) chopped cabbage
- 2 table spoons of low salt soy sauce
- 1 table spoon minced fresh ginger
- 1 tea cup each grayed lemon and lime peel
- spices (saffron, teryaki style spice)
- 375 g chicken or shrimp or tofu or fish
- 1 cup fresh chopped cilantro or coriander
- Optional: 1 tea spoon chili paste
Preparation:
- Prepare the cabbage: boil for 5 minutes and drain well. Let cool off and Keep aside
- Prepare vegetables and spices: Slice black mushrooms, green onions, cabbage, mince ginger and saffron and lime peel
- Cook shrimps or fish or slices of chicken
- Prepare your chicken broth
- Cook egg noodles according to package instruction. Do not overcook, usually 5 minutes is enough
- Drain well and keep aside
- Meanwhile, in a large saucepan combine chicken broth, soy sauce, minced ginger, lemon and hot chili paste
- Bring to boil and immediately add chicken and vegetables, reduce heat and cook 5-6 minutes
- Add drained noodles and cook 3 more minutes
- Stir in lime juice
- Sprinkle with minced cilantro
- Serve immediately and enjoy
The Quick Version:
Preparation and cooking: 20 minutes
Ingredients:
- 2 liters (8 cups) chicken broth (Knorr style)
- 350 ml (2cups) fine egg noodles
- 4 cups of mixed vegetables (green beans, carrots, mini corn)(Green Giant style valley selection, you will find it in the frozen section)
- 3-4 white sliced mushroom in a can
- 2-3 green onions, sliced
- 2 table spoons of low salt soy sauce
- 1 table spoon ginger powder
- 1 tea cup each grayed lemon and lime peel
- spices (powder saffron or Teriaki style spices)
- 375 g cooked frozen shrimps
- 1 cup chopped cilantro or coriander
- Optional: 1 tea spoon hot chili paste
Preparation:
- Prepare the chicken broth in a large saucepan
- In the same pan cook the egg noodles in the chicken broth you have prepared. Cook according to package instruction. Do not overcook.
- Add soy sauce, ginger powder, lemon lime and chili paste
- Bring to boil
- Add frozen shrimps and frozen vegetables, bring to boil and reduce heat to cook for 6 minutes
- Stir in lime juice
- Sprinkle with cilantro or coriander powder
- Serve immediately
Nutrition Per Servings for Both Recipes:
- Calories: 280
- Fat 4.5 gr
- Protein 33 gr
- Carbohydrate 28 gr
- Dietary fiber 4 gr
- Vitamine C 20 mg
- Calcium 82 gr
- Iron 2.5 mg
The copyright of the article Two Easy Thai Soup Recipes in Thai Food is owned by Cecile Le Page. Permission to republish Two Easy Thai Soup Recipes in print or online must be granted by the author in writing.
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