Ingredients with Measurements:
- 1 pound chicken breast, sliced thinly
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced onions
- 1 cup sliced bell peppers
- 1 cup sliced bamboo shoots
- 2 tablespoons chopped garlic
- 2 tablespoons chopped ginger
- 1 tablespoon vegetable oil
- 8 cups chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup chopped cilantro
- 2 tablespoons lime juice
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the garlic and ginger and cook for 1 minute.
3. Add the chicken and cook until browned, about 5 minutes.
4. Add the mushrooms, carrots, onions, bell peppers, and bamboo shoots and cook for 5 minutes.
5. Add the chicken broth, fish sauce, soy sauce, oyster sauce, sugar, black pepper, and salt.
6. Bring to a boil, then reduce heat and simmer for 20 minutes.
7. Add the cilantro and lime juice and stir to combine.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu.
- Mushrooms can be substituted with any other type of mushroom.
- Carrots can be substituted with sweet potatoes or butternut squash.
- Onions can be substituted with shallots or leeks.
- Bell peppers can be substituted with any other type of pepper.
- Bamboo shoots can be substituted with water chestnuts or baby corn.
- Fish sauce can be substituted with soy sauce.
- Oyster sauce can be substituted with hoisin sauce.
Variations:
- Add noodles or rice for a heartier soup.
- Add coconut milk for a creamier soup.
- Add chili flakes for a spicier soup.
Tips and tricks:
- Slice the vegetables thinly for even cooking.
- Use low-sodium chicken broth to control the saltiness of the soup.
- Adjust the seasoning to taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in bowls with a garnish of cilantro and lime wedges.
Garnishes:
Cilantro and lime wedges.
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the soup is too salty, add more chicken broth or water.
- If the soup is too thick, add more chicken broth or water.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chik-nam, Kra Don Soup is a traditional Thai soup made with chicken and a variety of vegetables.
Flavor profiles:
Savory, umami, slightly sweet, and tangy.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Thai