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.
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This Thai Chicken Noodle Soup is allot like basic chicken noodle soup, in the sense that it has chicken broth and shredded chicken along with noodles in it.
The main differences here are the addition of bean sprouts, spinach, lime juice, and chili paste that helps to spice it up! If you don’t like spice just omit the chili paste, simply enough.
Now there is a possibility that you were searching for a basic chicken noodle soup recipe and accidently stumbled upon this recipe.
And you may be thinking… “Thai Chicken Noodle” never heard of it? but that sounds good.
Well don’t let the name scare you, even if your not feeling so great this soup is sure to make you feel just as good as the traditional chicken noodle soups out there.
There are several ways to make a Thai chicken noodle soup, you can also make it with some red or green thai paste and coconut milk also if you’d like.
I have done that before and so you can find that recipe below! Otherwise if your looking for just a clear and more close to the original chicken broth soup you will want to follow this recipe.
I tend to make this soup more over the traditional chicken noodle these days. The elements of this soup are chicken broth, shredded chicken, rice noodles, green onions, bean sprouts, cilantro, chili paste and lime juice.
So if you like all those Thai flavors your sure to enjoy this soup.
I can literally eat this for days, it’s that good! So if you like Thai food as much as me then you are sure to enjoy this soup. Don’t forget the lime juice it just works, trust me.
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!
This Vegan Thai Coconut Green Curry is definitely on my list of all time favorite vegan meals. It’s super simple to make and is absolutely delicious.
Now of course you can add some chicken or shrimp to this if you’d like.
But why would you? when you have this amount of flavors coming from an already AMAZING dish.
You can make it more like a soup, like I do or you can make it more of a dry dish. To make it more like a soup you will want to add in more liquid than just the coconut milk.
I stuck with vegetable stock to keep with the vegan theme. Also if you want to keep it purley vegan, be sure to omit the fish sauce, but keep in mind the taste will be slightly different from most Green Thai tastes.
The amazing flavors in this dish come from the Green Thai Curry paste which has the traditional ingredient of “Lemongrass”, “Galangal” and “Kaffir lime leaves” in it.
You can add a few Thai bird’s eye chili slices into this also if your wanting additional heat.
However that is something I don’t always recommended because they are very hot and if not handled correctly can burn the hands and eyes.
So instead, I would recommend just a pinch of some Red Chili Paste instead. The Thai basil and cilantro is used at the end for a garnish and added flavor.
Even though we use the premade “Green Thai Curry paste” in this recipe, which has crushed Kaffir lime leaves, I also like to add a few kaffir leaves too.
Plus I always have them on hand in my freezer for when I am cooking anything Thai.
I find they really enhances the dish, however you do not have to add any kaffir lime leaves if you don’t have them. Because like I said before the s“Green thai curry paste” already has them crushed inside.
Oh and be sure not to forget to squeeze some lime juice in at the end. It will adds that extra element of tang that is needed to create an authentic thai dish.
Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these Thai dishes at home.
Literally you can have almost any thai recipe on the table in under 30 minutes.
Our favorite “Green Thai Curry paste”.
One of our favorite Coconut Milks or look for an Organic Kind
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, typically organic varieties or Thai have the best products.
Notes:
“Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Green Curry Paste” can be found in most Supermarkets, Thai Green Curry paste has all the above ingredients in it needed to make this dish.
Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
If your wanting to use fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” do not eat them. There just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.
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.
I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. 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!
These Beef Vermicelli noodles are super simple to make and are packed full of flavors from Thai food that you have come to expect and love.
Because everyone thinks i’m some kind of highly skilled Asian chef, when really im just following some basic steps to obtain this lovely dish.
This recipe is very easy to prepare and has red and yellow peppers along with bok choy in it among some other very important ingredients.
I used to order this often from my local Vietnamese restaurant, now I make it myself.
Today you can find many different types of ways to prepare this popular dish, this is my take on this delicious recipe.
I hope you give it a try and let me know what you and your family think.
Some people like to make this dish with shrimp, chicken or pork.
And others like it purely vegetarian, which is good also. So do what works best for you, after all it’s your meal.
You will want to start marinating the beef first and while its marinating you can then soak the vermicelli noodles.
Also preparing the vegetables around this time is perfect too. Since the actually cooking part takes less than 15 minutes.
To me this vegetable mixture is perfect, peppers and bok choy works so well.
The only traditional ingredient I didn’t add here was thai basil which you can top this dish with at the end if you’d like.
You can always substitute Thai basil leaves for regular fresh basil leaves.
I didn’t have any on hand today so I used cilantro instead which works good too.
Also I like to use Garlic chili sauce, which gives it the right amount of heat vs cutting up fresh whole thai red chilies.
They are just to hot for me to handle, and I always end up with burning hands.
I like to add 2 tbsp of this Garlic chili sauce to my recipe, however for this one I used 1 tbsp in the ingredients section because I’m sure more people prefer a milder dish.
ENJOY!
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Thailand’s most famous soup recipe is healthy and simple to prepare. However if you’re not accustomed to cooking Thai food Bubba explains, then you’re going to have to source out some ingredients to make this recipe. Nice thing is that once you find them, you can store them and reuse them for creating this recipe or a number of other Thai recipes which call for similar ingredients. Its completely up to you if you want to cook this soup the traditional way using “Galangal”, “Lemongrass”, and Kaffir Leaves which most Asian food stores carry OR you can purchase a bottle of “Tom Yum paste” which most major groceries stores carry and this soup will turn out just as great. If you’re going to make it the more traditional way then Bubba recommends buying the “Galangal”, “Lemongrass”, and Kaffir lime leaves frozen because this way you will get twice the amount and then you will have plenty extra in stock for the next time to make this soup. You will find the two different cooking methods below.
You can either use the store bought “Tom Yum Paste” or make it yourself.
To make yourself, start by tearing the “Kaffir lime leaves” in half to release there flavor. Then slice the bottoms of the lemongrass stalk off and peel away any dried outer layers. Then smash with a rolling pin to soften the stalk which will release the flavors. Cut open your “Thai Bird’s Eye Chilies” (wear gloves as there hot) and remove the seeds, or use “Red Thai Chili Paste” in replace of. And then also tear the “Kaffir lime leaves” in half to release there flavor too, and set aside it all aside.
The Stock:
You will need the heads and shells of 15 prawns. Fry the prawn shells (with some olive oil) in a stockpot until pink, then add your four cups of Chicken Stock and bring to boil. Simmer covered on medium ~ low for 5 minutes, and discard shells. You can also add more shrimp shells/heads if you want a stronger shrimp stock.
The Soup:
Soak your Vermicelli rice in warm water for 10 minutes, drain and set aside.
Wash your Chicken thoroughly, slice and add it to the stock.
Now put the bruised “kaffir limes leaves, lemongrass and galangal slices” or “Tom Yum Paste” in a pot and simmer over low heat for 15 minutes (never allowing it to boil) until the liquid is infused with all those delicious Thai flavors. Then remove the lemongrass, and galangal slices and discard.
Next, add in the Vermicelli noodles, your shrimp, and then either the “Thai Bird’s eye chilies” or “Red Thai Chili Paste” cook till the shrimp is no longer pink.
Remove from heat and stir in the cilantro and lime juice. Serve immediately
In Thailand Tom Yum soup is served with rice and or another Thai dishes. However I like to add Vermicelli noodles to this soup and it becomes a meal.
Notes:
Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
Lemongrass, Galangal and Kaffir lime leaves along with Thai Red Chili Paste can be found in most Asian grocery. And Tom Yum Soup Paste, can be found in most Supermarkets.
What I do is buy my “Lemongrass”, “Galangal” and “Kaffir lime leaves” in frozen packs that my Asian grocery carries. This lasts much longer, and enables me to make this soup a few dozen times before I need to restock.
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear how it turned out! You can post a review/picture below or via Instagram and let me know. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. 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!
