Name: Spicy Chicken Soup
Yield: Makes 8 servings (as part of larger meal; makes about 6 1/2 cups)
Ingredients: 6 cups Thai chicken stock; 2 to 3 teaspoons northern Thai chile powder; 4 small shallots, thinly sliced (1/4 cup); 3/4 lb skinless boneless chicken breast, cut into 1 1/2- by 1/4-inch strips; 1 to 2 tablespoons nam pla (Asian fish sauce; preferably Thai); 2 tablespoons soy sauce; 1/2 cup coarsely chopped fresh mint; 2 scallions, thinly sliced; 1 cup loosely packed fresh cilantro leaves

Yam Jin Gai

Mom's chicken noodle is great, but this soup is all about heat and bold flavor. Thais typically incorporate soup into a menu rather than making it a separate course.

Active time: 1 1/2 hr Start to finish: 5 1/2 hr (includes making stock)

Cooks' note:

Soup (without fish sauce, soy sauce, and mint) can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.

Recipe information

Yield
Makes 8 servings (as part of larger meal; makes about 6 1/2 cups)

Ingredients

6 cups Thai chicken stock

2 to 3 teaspoons northern Thai chile powder

4 small shallots, thinly sliced (1/4 cup)

3/4 lb skinless boneless chicken breast, cut into 1 1/2- by 1/4-inch strips

1 to 2 tablespoons nam pla (Asian fish sauce; preferably Thai)

2 tablespoons soy sauce

1/2 cup coarsely chopped fresh mint

2 scallions, thinly sliced

1 cup loosely packed fresh cilantro leaves

Preparation

Step 1
Bring stock to a simmer in a 3- to 4-quart saucepan, then stir in chile powder (to taste) and shallots and simmer, uncovered, 2 minutes. Add chicken and simmer until just cooked through, about 2 minutes. Stir in fish sauce (to taste) and soy sauce and simmer 1 minute. Remove from heat and stir in mint.
Step 2
Serve soup warm, topped with scallions and cilantro.

TagsSoup Soup/Stew Thai Southeast Asian Asian Chicken Breast Chicken Poultry Cilantro Herbs & Spices Side Starter Lunch Dinner Dairy Free Nut Free Simmer Gourmet

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes