Spicy Asian Chicken Soup
Spicy, Tasty, Soothing, Satisfying, Perfect soup for cold wet days
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course, Soup
Cuisine Asian, Thai
Servings 4
Calories 539 kcal
Soup
- 2 tbsp Curry Paste Thai Red
- 1 can Coconut Milk
- 2 Cups Chicken Stock
- 1 tsp Ginger paste
- 1 tsp Minced Garlic
- 1 ea Small Onion Peeled, Sliced Fine
- 4 oz Mixed Mushrooms Cleaned, Sliced
- 1 ea Bell Pepper Cleaned, Sliced Fine
- 1 tbsp Soy Sauce Low Sodium, To taste
- 1 tbsp Sambal oelek To Taste
- 1 tbsp Brown Sugar To Taste
- 1 tsp Rice Vinegar Or pickling brine from thai peppers (optional)
- 1 tbsp Cooking Oil
- 1 --- Protein (Cooked Chicken, Cooked Pork, Tofu, etc)
- 1 tbsp Sesame Oil To Taste
Soup
In heavy saucepan over medium heat, add oil and heat to a shimmer, add onions, peppers, and mushrooms cook until they start to color
Add curry paste and cook until it start to separate oil, 3-5 minutes
Add garlic and ginger, Sambal, cook until fragrant
Add stock and bring to a simmer
Add protein and coconut milk, simmer to heat through
Taste and balance flavors with vinegar, sugar, soy / fish sauce(s), seasonings.
Assembly
In a bowl, add noodles, pour soup over
Parse protein into each bowl.
Add herbage / garnish
Notes on flavor balance:
Consider the following "flavors"
- Spicy
- Salty
- Sweet
- Sour
- Bitter
A proper balance will improve the overall taste of the dish, and can improve ones "health".
I look for a initial taste of sweet or sour, sliding into a warm spicy finish at the back of the throat, this is great for when one has a cold or a sore throat ..
Calories: 539kcalCarbohydrates: 61gProtein: 9gFat: 30gSaturated Fat: 20gCholesterol: 4mgSodium: 546mgPotassium: 464mgFiber: 2gSugar: 6gVitamin A: 1181IUVitamin C: 3mgCalcium: 41mgIron: 4mg
Keyword Noodles, Soup, Spicy