Aromatic Thai Chicken Broth
Soup
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Cook Time
1 h 15 min
Servings
6
Difficulty
Medium
Prep Time
30 Min
Description
This aromatic Thai chicken broth is a flavorful and comforting soup, perfect for a chilly evening. I've been making this recipe for years, and it's always a hit! The lemongrass, ginger, and red curry paste create a delightful spicy and fragrant broth. The chicken thighs are tender and juicy, and the mushrooms add an earthy note. It's a relatively quick and easy meal to prepare, especially with the help of the Thermomix®. Garnish with fresh cilantro, lime wedges, and jalapeño slices for an extra burst of flavor. This soup is a great way to use up leftover chicken broth, too!
Ingredients (14 ingredients)
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3 stalks lemongrass
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4 clove garlic
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1 piece fresh ginger root
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4 cups chicken broth
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1 tbsp vegetable oil
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2.5 pounds skinless, boneless chicken thighs
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12 ounces fresh white mushrooms
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3 tbsp fish sauce
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2 tsp red curry paste
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1 piece lime
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2 cans coconut milk
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1 piece red onion
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0.5 bunch cilantro
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1 piece fresh jalapeño pepper
Preparation (8 steps)
Prepare Aromatic Base
Add 3 thinly sliced lemongrass stalks (bottom two-thirds of tender inner bulbs only), 4 chopped garlic cloves, and 1 (4 inch) piece of chopped fresh ginger root to the mixing bowl. Chop for 5 Sec./Stufe 5.
Infuse Broth
Add 4 cups chicken broth to the mixing bowl. Cook for 30 Min./100°C/Stufe 1.
Strain Broth
Strain the broth through a fine-mesh sieve into a separate bowl. Discard the lemongrass, garlic, and ginger.
Cook Chicken
Heat 1 tablespoon vegetable oil in a large pan over medium heat. Add 2 ½ pounds skinless, boneless chicken thighs, cut into chunks, and cook for 5 minutes, stirring occasionally, until lightly browned.
Add Mushrooms and Seasonings
Add 12 ounces fresh white mushrooms, quartered, to the pan with the chicken and cook for 5 more minutes, stirring occasionally. Stir in 3 tablespoons fish sauce, 2 teaspoons red curry paste, and juice of 1 lime until combined.
Combine and Simmer
Pour the strained broth and 2 (14 ounce) cans coconut milk into the pan with the chicken and mushrooms. Bring to a simmer and cook on low heat for 15 to 20 minutes, skimming off any excess oil and fat that rises to the top and discard.
Add Red Onion
Add 1 sliced red onion to the pan; cook until the onion softens, about 5 minutes.
Final Touches
Remove from heat and stir in about 1/2 of the ½ bunch roughly chopped cilantro. Portion soup into bowls and serve with plates of lime wedges, 1 sliced fresh jalapeño pepper, and remaining cilantro.
Finished cooking? Great! 🎉
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Created by
Sophia Taylor
1
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Kochbücher
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