Jamie Oliver's Thai Chicken Soup

soups 0 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0

Serves: -
Prepare Time: -
Cooking Time: 1 hours. 50
Calories: -
Difficulty: Easy

This is a great Thai or perhaps Asian soup. The soup turns out to be very rich, just pour the flavored sauce over the chicken pieces and noodles to fully enjoy its taste. And the oil included in its composition is very useful, and softens the hotness of chili peppers. This soup is worth trying!

Ingredients

1 farm or organic chicken (2 kg.) 225 gr. rice noodles 200 gr. broken tamarind pieces 1 piece of ginger, cut into slices 1 red onion with hulls, sliced into rings 2 lemongrass stalks, chopped and coarsely chopped 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 peeled from seeds of red chili peppers (1 cut into pieces, 1 cut into slices) A little olive oil Green onions, mint for decoration.

Directions

Place the chicken in a large heavy pan and add tamarind, ginger, chili, onions, lemongrass, and garlic. Finely chop the cilantro stems and place in a saucepan, leaving the leaves for later use. Pour water to the top of the pot and press down on the chicken with a heavy lid or a smaller pot that will fit into the cooking pot. Bring to a boil and simmer over low heat for 1-1.5 hours. When the chicken is done, remove it and separate the meat with a fork.
Mash the sauce, add coconut milk and some fish sauce. Place rice noodles in a bowl, pour boiling water over it and leave for 3 minutes. Combine coriander leaves with thin slices of chili peppers. Strain the noodles, place some in the bottom of each serving bowl, and season with soy sauce. Place the chicken on top, then cover with the strained sauce. Top with the chili / coriander mixture and drizzle with olive oil. Sprinkle herbs over the soup.

Jamie Oliver's Thai Chicken Soup

Serves: -
Prepare Time: -
Cooking Time: 1 hours. 50
Calories: -
Difficulty: Easy

Ingredients

1 farm or organic chicken (2 kg.) 225 gr. rice noodles 200 gr. broken tamarind pieces 1 piece of ginger, cut into slices 1 red onion with hulls, sliced into rings 2 lemongrass stalks, chopped and coarsely chopped 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 peeled from seeds of red chili peppers (1 cut into pieces, 1 cut into slices) A little olive oil Green onions, mint for decoration.

Directions

Place the chicken in a large heavy pan and add tamarind, ginger, chili, onions, lemongrass, and garlic. Finely chop the cilantro stems and place in a saucepan, leaving the leaves for later use. Pour water to the top of the pot and press down on the chicken with a heavy lid or a smaller pot that will fit into the cooking pot. Bring to a boil and simmer over low heat for 1-1.5 hours. When the chicken is done, remove it and separate the meat with a fork.
Mash the sauce, add coconut milk and some fish sauce. Place rice noodles in a bowl, pour boiling water over it and leave for 3 minutes. Combine coriander leaves with thin slices of chili peppers. Strain the noodles, place some in the bottom of each serving bowl, and season with soy sauce. Place the chicken on top, then cover with the strained sauce. Top with the chili / coriander mixture and drizzle with olive oil. Sprinkle herbs over the soup.

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Jamie Oliver's Thai Chicken Soup

Ingredients

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Jamie Oliver's Thai Chicken Soup

Ingredients

Directions

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