Jamie Oliver's Thai Chicken Soup
Votes: 11
Time: 1 hour 43 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This is a wonderful soup from Thai or perhaps Asian cuisine. The soup is very rich; simply pour the fragrant sauce over the chicken pieces and noodles to fully enjoy its flavor. The oil it contains is very healthy and softens the heat of the chili pepper. This soup is definitely worth a try!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 farm or organic chicken (2 kg)
- 225 g rice noodles
- 200 g of tamarind, broken into pieces
- 1 piece of sliced ginger
- 1 red onion, sliced into rings with peel
- 2 stalks, beaten and coarsely chopped lemongrass
- 1 head of garlic, cut in half
- 1 large bunch of fresh cilantro
- 1 can (400 ml) coconut milk
- Thai fish sauce
- Soy sauce
- 2 red chillies, seeded and chopped (1 diced, 1 sliced)
- A little olive oil
- Green onions, mint for garnish
We recommend
Recipes with similar ingredients: chicken, rice noodles, tamarind, ginger root, chili pepper, red onion, garlic, lemongrass, coconut milk, fish sauce, soy sauce, mint
Cooking the dish according to the recipe:
- Place the chicken in a large heavy-bottomed pot and add the tamarind, ginger, diced chili pepper, onion, lemongrass, and garlic. Finely chop the cilantro stems and add them to the pot, reserving the leaves for later use.
Fill the pot with water and cover the chicken with a heavy lid or a smaller pot that fits inside the pot. Bring to a boil and simmer for 1-1.5 hours. When the chicken is done, remove it and flake the meat with a fork. - Mash the sauce, add coconut milk and a little fish sauce. Place the rice noodles in a bowl, pour boiling water over them, and let them sit for 3 minutes. Mix the coriander leaves with the thinly sliced chili pepper.
Strain the noodles, place a small amount in the bottom of each serving bowl, and season with soy sauce. Top with a mound of chicken, then pour in the strained sauce. Top with the chili and cilantro mixture and drizzle with olive oil. Sprinkle the soup with herbs.
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