Home Recipes The best comfort food recipes Easy Thai Soup Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Easy Thai Soup Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D., docteur en nutrition Preparation 20 min Cooking 10 min Refrigeration 0 min Freezing 0 min 4 servings Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Hearty soups Main dishes Like it? Share it! Easy Thai Soup Thai Soup with Coconut Milk and Curry Paste Here is a chicken thai soup with explosive flavours! Plus, it is SUPER simple to make! You’ll see, coconut milk and curry paste is probably one the best combination ever! Even better? This thai soup is not only delicious, but also protein-rich thanks to the chicken and edamames. The perfect recipe for a quick substantial lunch! You won’t be hungry until your evening snack or dinner! Yum! SIMPLY DELICIOUS: Love thai food? Make this shrimp pad thai! You’ll see, it’s so delicious you won’t be able to resist! Like it? Share it! Bonà savoir Save time! To save some time, buy a roasted chicken at the grocery store or use your leftover poultry. For a vegetarian version, you could also substitute the chicken with tofu in this thai soup recipe! Ingredients Switch to cook mode Metric Imperial Thai soup Onion, finely chopped - 1 1 To discover! Garlic cloves, finely chopped - 3 3 To discover! Fresh ginger, grated - 2 tablespoons 30 mL To discover! Canola oil - 1 tablespoon 15 mL To discover! Red curry paste - 2 to 3 tablespoons 30 to 45 mL To discover! Coconut milk - 1 can 398 mL To discover! Sodium-reduced vegetable broth - 2 cups 500 mL To discover! Rice vermicelli - 50 g 50 g To discover! Frozen edamames - 2 cups 500 mL To discover! Bean sprouts - 2 cups 500 mL To discover! Chicken breasts, skinless, cooked, and finely sliced - 2 2 To discover! Toppings Green onions, finely chopped - To taste To taste To discover! Fresh cilantro leaves - To taste To taste To discover! Black sesame seeds - To taste To taste To discover! - To taste To taste To discover! Preparation Switch to cook mode Thai soup Step 1 In a large pan, over medium-high heat, brown the onion in canola oil. Add the garlic and ginger. Cook 1 minute. Add the red curry paste. Mix well and cook 1 more minute. Step 2 Add the coconut milk and vegetable broth. Simmer gently for 5 minutes. Add the rice vermicelli and edamames. Cook until the vermicelli is al dente. Step 3 At the end of cooking, add the bean sprouts and chicken. Adjust seasoning if necessary. Step 4 When ready to serve, garnish with bean sprouts, green onions, fresh cilantro, and sesame seeds. Like it? Share it!
