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Spicy Phak Chet Soup Recipe

Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon red curry paste
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- 1 cup mushrooms, sliced
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced
- 1 cup baby bok choy, chopped
- 1 cup bean sprouts
- 1/4 cup cilantro, chopped
- Salt and pepper to taste

Special Equipment Needed:
- Large pot

Step-by-step Instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the red curry paste and stir for 1 minute.
4. Pour in the vegetable broth, coconut milk, soy sauce, fish sauce, brown sugar, and lime juice. Stir to combine.
5. Add the mushrooms, carrots, and bell peppers. Bring to a boil and then reduce heat to a simmer for 10-15 minutes until the vegetables are tender.
6. Add the baby bok choy and bean sprouts and cook for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with cilantro.


- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 250
- Fat: 16g
- Carbohydrates: 23g
- Protein: 5g
- Fiber: 4g

Substitutions for ingredients:
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Vegetable broth can be substituted with chicken broth or beef broth.
- Baby bok choy can be substituted with spinach or kale.

Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different vegetables such as zucchini, broccoli, or cauliflower.
- Add rice noodles for a heartier soup.

Tips and Tricks:
- Use fresh ginger for the best flavor.
- Adjust the amount of red curry paste to your desired level of spiciness.
- Add the baby bok choy and bean sprouts towards the end of cooking to prevent them from becoming overcooked.

Storage Instructions:
- Store leftovers 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 individual bowls with a garnish of cilantro.

Garnishes:
- Cilantro

Pairings:
- Serve with steamed rice or crusty bread.

Suggested Side Dishes:
- Thai cucumber salad or steamed dumplings.

Troubleshooting Advice:
- If the soup is too spicy, add more coconut milk to balance out the heat.

Food Safety Advice:
- Make sure to cook the vegetables until they are tender to avoid any foodborne illnesses.

Food History:
- Phak Chet Soup is a traditional Thai soup that is typically made with a variety of vegetables and a spicy broth.

Flavor Profiles:
- Spicy, savory, and slightly sweet.

Serving Suggestions:
- Serve hot as a main dish or as a starter soup.

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Region: Thai

Taste: Spicy, Savory, Tangy, Aromatic