Thai Chicken Soup
I'm not sure there is such a thing, but it is tasty. This soup makes me want to make the Thai Chicken so that I have leftovers for the soup. It is that good. Don't worry about the fish sauce; it's like an umami bomb and no fish taste. But don't smell the fish sauce. It's not pleasant.
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Servings: 1 person
Calories: 287kcal
Ingredients
Step 1
- ½ cup celery ¼" diced, about 1 stalk
- ½ cup yellow onion ¼" diced, or 6 green onion white parts use the green as a garnish
- 1 tablespoon ginger diced
- 1 tablespoon garlic
Step 2
- 1 tablespoon chili garlic sauce
- 2 cups chicken stock real stock is best, but I usually use Minors Chicken base and water
- 2 teaspoon oyster sauce
- 2 tsp fish sauce
- 1 tablespoon dark soy sauce if you don't have dark soy, low sodium soy is ok
Step 3
- ¼ cup scallions just the green parts. You can also use green onions, again only the green parts
- ¼ cup cherry tomato halfed
- ¼ cup cilantro diced
- 2 wedges lime
Instructions
Step 1
- add onion, garlic celery, saute till soft
Step 2
- Add garlic sauce, and saute for 30 sec
- Add chicken stock, dark soy, fish sauce, and oyster sauce
- Add slicid Thia Chicken after the soup is hot, warm till chicken is 160F, a minite or two.
Finish by
- Pour soup in a bowl, add diced cilantro, halved tomatoes and green parts of onion (if you're using them), and a dash of sesame oil
- squeeze lime wedges in soup
Nutrition
Calories: 287kcal | Carbohydrates: 40g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 3853mg | Potassium: 940mg | Fiber: 4g | Sugar: 17g | Vitamin A: 928IU | Vitamin C: 25mg | Calcium: 85mg | Iron: 2mg
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