Phet Gai Soup

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Phet Gai Soup is a delicious and flavorful Thai dish that is perfect for those who enjoy a bit of heat in their meals. This soup is made with tender chicken, aromatic herbs, and a spicy broth that will warm you up from the inside out. With a balance of tangy, savory, and spicy flavors, Phet Gai Soup is a true delight for the taste buds. Whether you're a fan of Thai cuisine or simply looking to try something new, this recipe is sure to impress.

Keywords: Phet Gai Soup, Thai dish, spicy, flavorful, chicken.

Phet gai soup recipe details

Phet gai soup recipe, recipe Rating: 4.5
Number of votes:99

A spicy chicken and vegetable soup balancing many flavors, including complex citrus and more earthy tastes contrasted by spicy components. This is a very aromatic meal, and is especially good for opening up the sinuses of cold sufferers. This is loosely based on a few varied Thai soup recipes, and from my own tastes and desire to try new things. Since it is elementarily based from Thai recipes I decided to name it Phet gai soup: “Phet” means “spicy hot,” and “Gai” means chicken in Thai.

Ready in: 1 hour 5 mins

Ingredients

Serves: 8

• 2 turnips
• Fresh cilantro (Chinese coriander) to your taste – I use half to most of a bunch.
• 2 red/green/orange peppers (orange suggested)
• Fresh garlic cloves, to your taste – I use 2 entire garlic cloves
• 2 tablespoons lime juice
• 1 tablespoon ground mustard (for best, spicy results use english ground mustard like colmans)
• 6 radishes
• 1 horseradish root or wasabi
• 2 (16 ounce) cans chicken broth
• 2 pounds cooked chicken (boneless skinless tenderloins seem to work best)
• 2 large onions (Vidalia is best), chopped
• 4 chili peppers (might I suggest Suerno, or Anaheim), chopped
• 6 stalks lemongrass
• 1 ginger root, grated
• 1 (16 ounce) bag small shell kosher noodles

Preparation method

Prep: 20 mins | Cook: 45 mins

1. In a blender, blend turnips, cilantro, bell peppers, garlic, lime juice, mustard, radishes, and horseradish with 1/2 cup of the chicken broth (to help it all liquify).
2. Place mixture in a large pot and add remaining chicken broth, cooked chicken, onions, and chili peppers. Bring pot to a simmer over medium-low heat.
3. Add 6 whole lemongrass stalks. DO NOT MINCE OR OTHERWISE CHOP LEMONGRASS, unless you like spindly hair-like things in your food, in which case go ahead. Add ginger.
4. Simmer for 30 minutes, then remove lemongrass stalks and set aside (to be added to each bowl of soup as garnish).
5. Bring pot to boil again, then add your noodles. When noodles are finished, about 8 minutes, turn off heat and allow to cool for a few minutes.
6. It’s ready to serve, but be warned its spicy.