The Best Thai Chicken Soups
There are several Asian soup recipes we make on repeat all winter long–the two Thai soups below and another using Chinese shaoxing cooking wine.
We start by making meat stock with a whole chicken, using onions, peppers, garlic, ginger or whatever the soup recipe calls for. Then we debone the chicken and use the meat and stock in the soup recipe for a deeply satisfying soup!
My rule of thumb is to go light on the red curry paste and fish sauce until you are familiar with the recipe but always add more garlic than it calls for.
This Thai Noodle Soup from Feast and Farm is the most versatile Thai soup recipe ever. In the summer, we add lots of whatever vegetables we have in profusion–spinach, bok choy, zucchini, etc.–throwing in a sweet bell pepper for extra flavor. In the winter, I use fresh or frozen zucchini in place of the bok choy. Make the noodles on the side if you need lighter carb servings for some at the table.
Cook Khai Soi
When I’m in the mood for a more traditional Tom Kha, this recipe from 40 Aprons is the closest I’ve found to what I taste in our local Thai restaurants (like Wipa’s Thai To Go in Colville and A Taste of Thai in Spokane). Don’t skip the lemongrass root (locals, I find this at Super 1)!
Make Tom Kha
Whenever mangos go on sale, I get a hankering for this simple Mango Chicken Curry recipe from Trina Holden. Use a whole chicken and lots of veggies so there’s enough for leftovers, especially when served over rice!
Try Mango Chicken Curry
