Chicken Thai soup with Forbidden Ramen

Thai cooking has always been a passion, with fresh aromatic ingredients like lemon grass, cilantro, chilies and ginger the possibilities of creating dishes in endless. This cuisine brings to world  the 5 flavors of sweet, salty, sour, bitter and hot. The  subtle variation in proportions of ingredients used highlights these flavors.

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Soup is always the best when the stock is of ultimate quality. Make your chicken stock at home with bones and vegetable or buy a good organic variety.

With Thai cooking you need the sour with the sweetness of creaminess. In this soup I have used low fat coconut milk and no oil, the ingredients lend their flavors beautifully.

IMG_7225Use dried shitake mushrooms instead of fresh ones and they are more intense. Just soak the in warm water for 30 mins and use the liquid as well.

The spark comes from the kaffir lime leaves which I have bought dried ( I can’t find the fresh ones here so far)

IMG_7234Now to the starch, the Lotus Food forbidden rice noodles are so good, healthy and add that intense purple color.

IMG_7222Chicken and Stock

  • 4 whole organic chicken thighs
  • 3 cloves of garlic
  • 2 anise seed pods
  • 1/2 tsp peppercorns
  • 1 tsp salt
  • 3 carrots chopped
  • 1 onion chopped
  • 2 whole black cardamoms
  • 2 cups water

Soup

  • 5-7 Shitake Mushrooms soaked in warm water for 30 mins and then sliced
  • 1 tsp turmeric
  • 1/2 tsp red chili powder
  • One yellow zucchini sliced in thin slices
  • 1 can low fat coconut milk
  • 1 full tablespoon  red thai curry paste
  • 4-5 dried kaffir lime leaves
  • 1 tablespoon lime juice
  • 2 tablespoon desiccated coconut
  • 1 cup chicken stock
  • 1 serving of forbidden rice ramen ( Lotus Foods)

Putting it together:

  • Add all the chicken ingredients in a pressure cooker and cook for 10 minutes. Your can also cook in a slow cooker for 3-4 hours but I much prefer the pressure cooking.
  • Cool and strain the chicken. Save the broth and shred the chicken.
  • In a saucepan over medium heat combine curry paste with coconut milk. Stir until it come together.
  • Add turmeric and chili powder
  • Continue cooking and add the stock. Also add the fresh stock from the chicken cooked above.
  • Once the soup base has come together add the lime leaves, zucchini, mushroom and the chicken. Cook for 5 minutes.
  • Add 1 cube of rice ramen and cook through pulling the ramen apart for 4 minutes.
  • Turn of the heat and add the lime juice.
  • Dry roast the desiccated coconut and sprinkle over the soup before serving

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Sharing at Fiesta Friday! Thanks  Jhuls @ The Not So Creative Cook and Nimmi @ Adorable Life for co-hosting

15 Comments Add yours

  1. Archana says:

    I love forbidden rice, never tried noodles. This looks delicious!!

    Like

    1. Thanks Archana…I found them in a local health store and they worked out really well!

      Liked by 1 person

  2. Jhuls says:

    I could imagine how delicious this dish is! Lovely flavors!! Thanks for sharing at Fiesta Friday party!

    Like

    1. Thanks so much Jhuls…the best part was the the homemade broth!

      Liked by 1 person

  3. I love Thai cooking too and I am always fascinated with the ingredients – and using them of course. Your soup sounds perfect for a cool day we are having in Michigan.

    Like

    1. It’s getting a bit cooler here in Virginia too so this was nice and warm at the cusp of fall 🙂

      Like

  4. Sandhya says:

    Zeba, perfect timing for this soup, weather wise. I absolutely love Thai soups and yours looks amazing!

    Like

    1. Thanks Sandhya…Thai soups are the best!

      Liked by 1 person

  5. nimmiafzal says:

    Zeba, you made me hungry.. This is the kind of soup which I was dreaming of.. I am a Thai food lover..After reading the list of ingredients I can imagine the taste of this awesome soup..
    Thank you so much for sharing this with all of us.. Happy Fiesta Friday 😊!!

    Like

    1. Nimmi….thank you for your lovely comment, it is such a versatile soup. So glad you are a Thai food lover like me 🙂

      Like

  6. Wow, forbidden noodles! The name alone should make anyone want to try this. I actually have forbidden rice in my pantry, haven’t decided what to do yet, but I’ll be looking out for the noodles now. They’re definitely more interesting!

    Like

    1. Yea…they are lovely and cook really fast. That “forbidden” word is such a magnet, isn’t it 🙂 I think I have one old rice recipe on the blog.

      Liked by 1 person

  7. petra08 says:

    This soup sounds amazing! So much flavor it is making me hungry! 🙂

    Liked by 1 person

    1. Hope you make a big bowl Petra:)

      Liked by 1 person

      1. petra08 says:

        hi Zeba, the biggest! 🙂 x

        Liked by 1 person

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