Spicy Thai-Flavor Soup Recipe

Name: Spicy Thai-Flavor Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4-pound) free-range chicken; Reserved shells from shrimp, see below; 6 scallions; 4 cloves garlic; 1 stalk lemongrass, lightly smashed, or zest of 1 lemon; 1 tablespoon whole black peppercorns; 1 (2-inch) piece fresh ginger, sliced thick; 4 kaffir lime leaves, fresh or frozen, or juice and skin of 1 lime; 2 serrano chiles, halved lengthwise; 1 recipe Asian Chicken Stock; 1 (15-ounce) can straw mushrooms, drained and rinsed; 2 limes, juice and skins; 4 serrano chiles, halved lengthwise; 1 teaspoon fish sauce, or more to taste; 5 kaffir lime leaves, fresh or frozen, optional; Kosher salt; 1 pound large shrimp, shelled and sliced in 1/2 lengthwise; 2 tablespoons chopped fresh cilantro leaves, plus more for garnish; 1 tablespoon Thai basil leaves or regular basil leaves

Servings: persons

1 (4-pound) free-range chicken
Reserved shells from shrimp, see below
6 scallions
4 cloves garlic
1 stalk lemongrass, lightly smashed, or zest of 1 lemon
1 tablespoon whole black peppercorns
1 (2-inch) piece fresh ginger, sliced thick
4 kaffir lime leaves, fresh or frozen, or juice and skin of 1 lime
2 serrano chiles, halved lengthwise
1 recipe Asian Chicken Stock
1 (15-ounce) can straw mushrooms, drained and rinsed
2 limes, juice and skins
4 serrano chiles, halved lengthwise
1 teaspoon fish sauce, or more to taste
5 kaffir lime leaves, fresh or frozen, optional
Kosher salt
1 pound large shrimp, shelled and sliced in 1/2 lengthwise
2 tablespoons chopped fresh cilantro leaves, plus more for garnish
1 tablespoon Thai basil leaves or regular basil leaves

1
For the stock: Put all the ingredients into a large pot and cover with water by 1-inch.
2
Bring to a boil, skimming any foam that rises to the surface.
3
Reduce the heat and simmer for 30 minutes.
4
Remove the chicken and save it for another meal; strain the stock.
5
For the soup: Put the Asian Chicken Stock into a pot over medium-high heat.
6
Add the mushrooms, limes, chiles, fish sauce, and kaffir lime leaves, if using.
7
Taste and adjust seasoning with salt.
8
Add the shrimp and simmer just until the shrimp are cooked through, about 5 minutes, then add the cilantro and basil leaves.
9
Taste and adjust seasoning.
10
Serve garnished with cilantro leaves.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (4-pound) free-range chicken, Reserved shells from shrimp, see below, 6 scallions, 4 cloves garlic, and more.

Yes, Spicy Thai-Flavor Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Thai-Flavor Soup

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