Warm up to a BIG Bowl of “Chicken Pho Soup” it’s super simple to make guys. And is great for kicking or preventing the common cold? give it a try!
This Chicken Pho Soup is allot like basic chicken noodle soup, in the sense that it has chicken broth and chicken along with noodles in it. However it has a Vietnamese twist that your sure to love.
Anyone can make Vietnamese food and this soup is no different. The difference between this soup and those that come from the street vendors in Vietnam is the stock. In Vietnam they make the stock from scratch which I am not going to lie is delicious, but time consuming.
Making any kind of Pho Soup from scratch can take hours.
My recipe will have this soup on the table for you in under 30 minutes, so I encourage you to use your favorite chicken stock for this recipe. The better the stock the better the soup of course.
I like to spice my soup up by adding chili paste! If you don’t like spice just omit the chili paste.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
What makes Chicken Pad Thai different than other popular Thai dishes is the crushed peanuts and tamarind along with a few more important spices.
This dish can be pulled together in under 30 minutes so follow along.
This recipe is inspired by my partner’s favorite Thai dish = Pad Thai!
Pad Thai is also one of Thailand’s most famous stir frys and whenever we go to any new Thai restaurant, it’s the first thing my Man will order.
I can hear it now, what do you two want to order. PAD THAI!!
I like Pad Thai too, it’s just I find most restaurants make it way to sweet and I much prefer recipes with a little bit of heat.
So I decided to create the same dish but with the addition of a little more heat to make it more suitable to my taste.
If you prefer a more sweet Pad Thai simply omit the red chilies.
And well my partner in crime… he is just super happy I now make it for him at home.
If you prefer the more sweet Pad Thai recipes, then you can simly up the sugar in this recipe by 2 tbsp.
Which will make a dish quite similar to those restaurant style pad thai dishes.
After all it’s your Pad Thai and I want you to make it how you like it.
So what gives mine the extra heat? It’s the chili powder and the “red chili paste”. Easy enough eh?
HOW TO MAKE PAD THAI
Make sure you are using Tamarind Concentrate vs the paste.
You will know the difference because the concentrate is sold in small containers vs the paste which is actually a pulp and has to be soaked in water and strained prior to using.
When in doubt, just read the tamarind directions prior to purchasing.
If you love Thai food as much as me, then you will want to try my other thai dishes! All are AMAZING and really are some of the best ways to make Thai at home in a fraction of the time.
Note: Feel free to use shrimp in replace of the chicken or just enjoy it as is.
I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Have you ever tried Laksa Soup? It is a spicy noodle soup that has been one of the most popular soups from Singapore to Thailand and throughout Malaysia for centuries.
And today has become very popular throughout europe and the west!
What gives it its unique taste is the fresh tamarind and dried shrimp.
If your not sure what that is follow along, it’s pretty simple to find now a days in a simple pre made package.
Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these at home.
Literally you can have this dish on the table in under 20 minutes.
Keep in mind a good coconut milk, will be half solid a half watery.
One that is all watery does not work as well for this dish, so be sure to buy a full fat one and organic if possible as I always find that to be the best.
Whenever I say I’m making fresh homemade Laksa soup for dinner I get those frantic calls from my partner to remind me that he’s fast on his way home and will be making no pit stops along the way.
I guess he loves me so very much, no really he loves me and this soup equally very much ha!
Before I learned to make homemade laksa soup we would go out pretty often for a big bowl at our local dinner.
WHAT IS IN SINGAPORE LAKSA SOUP
Traditional Laksa soup has
Tamarind paste
Dried shrimp
Galangal
Lemongrass and some other Thai ingredients.
You can always go to your local asian store and find those ingredients and add them one by one or you can just use the premade paste which has it all in it! Saving you a ton of time and effort.
This is my favorite Singapore Laksa paste, serves 2-3 people!
HOW TO MAKE SINGAPORE LAKSA SOUP
My soup is made with:
Singapore Laksa Spice Paste
One fresh Chicken breast
An egg
Creamy coconut milk
A few kaffir lime leaves
Vermicelli rice noodles
Fresh bean sprouts
Lime and Cilantro.
This soup is sure to satisfy even the pickiest of Laksa soup lovers out there.
Also feel free to add shrimp to this as well if desired.
Even though we use the premade “Laksa paste” in this recipe, which has all the ingredients one needs. I also like to add a few Kaffir lime leaves because I love that tangy lime taste, if you have any on hand feel free.
I always have Kaffir lime leaves in my freezer for whenever I’m making anything Thai.
I find it really enhances this dish even more, however this is optional as the lime juice at the end does a good job to adding that similar taste.
Also be sure to only squeeze the juice of a lime in at the end, you do not want to cook the lime. It will ruin the flavor of the soup.
Notes: Things to keep in mind 🙂
Look for a good solid coconut milk, you do not want to use any low fat variety. One that is all watery does not work as well for this dish, typically organic or traditional Thai coconut milk varieties have the best products.
“Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. But the paste that I use has all those ingredients in it.
Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
Do not eat the “Kaffir lime leaves” there just for flavoring, if you’re going to use these for added flavor. Make sure to bruise each leaf before adding to the pot.
Want more heat, simply serve some red chili paste on the side like I do. I try to stay away from fresh thai chilies for this soup, because those babies are super hot and can burn the eyes and hands if not handle properly.
I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
