Taste the Streets Of Thailand In Less Than 30 Minutes!
Thailand has a unique and wonderful range of food known loved the world over. Our Thai Chicken Broth celebrates all the amazing aromatic flavors we enjoy in Thai cooking. It’s super simple to make and ready in less than half an hour!
Ok, You Had Me at Super Simple!
If you have never tried to cook Thai food before, this one is for you! There’s no reason to be afraid of trying something new, there’s nothing more difficult in this broth than a standard chicken soup.
This recipe is super simple yet punches way above its weight. For the broth, simply combine coconut water, fish sauce, sugar, lime juice, garlic, and ginger, then bring to the boil. It is as simple as that.
Later, all you need to do is add the chicken and noodles you add it’s ready.
The Thai Chicken Broth is Great and So Are The Toppings!
It’s almost ready to serve. Simply add generous amounts of cucumber, bean shoots, spring onions, coriander, mint, red chilli and extra lime to taste. Try to resist it if you can!
Coriander and mint, two magical herbs found in many Sough East Asian recipes bring a special magic to this dish. Along with the coconut water, this Thai Chicken Broth will fill your senses with the delicious aromas of Thailand. It’s easy enough for first timers and experienced home cooks alike. We hope you enjoy it!
Thinking of Making Our Thai Chicken Broth Yourself?
Don’t let the amount of ingredients intimidate you. First, print out the recipe and tick off all the things you already have. Then you will have a small and convenient list to take to the store. Preparation saves time. It’s difficult to resist marching ahead quickly, but getting all your ducks in order helps a lot. Even if it’s chicken you’re cooking.
Make it Now With This Simple Cooking At Home Is Fun Recipe:
Thai Chicken Broth
- large pot
- 4 cups coconut water
- 50 ml fish sauce
- 15 g palm sugar
- 3 tsp lime juice
- 2 garlic cloves minced
- 1 tbsp ginger minced
- 400 g chicken breast sliced
- 600 g fresh rice noodles
- 1 cucumber sliced
- 1 ½ cups bean shoots
- 2 spring onions sliced
- coriander mint, sliced
- long red chili and lime
- In a saucepan, combine together: coconut water, fish sauce, sugar, lime juice, garlic, and ginger, then bring to the boil. Simmer for 10 minutes.
- Add chicken to saucepan, cook for 4-5 minutes. Then place fresh rice noodles into the saucepan, cook for approximately 2 minutes.
- Once the noodles and chicken are tender, divide noodles and chicken between bowls and serve generously with cucumber, bean shoots, spring onions, coriander, mint, red chili and extra lime to your liking.