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Kristine's Special Thai-Mint Soup

k.alysse.townsend TeaChef Level 1

A unique take on famous Thai dishes. Mix between curry chicken, pad Thai noodles, and homemade soup.

1 h 2


  • 3 tsp. loose mint or cha-cha tea
  • 4 boneless, skinless chicken breasts, cut into chunks
  • 1 c. lemon juice
  • 7 c. water
  • 1 small onion, sliced
  • 1 c. chopped celery
  • 1 c. shredded or chopped carrots
  • 1/2 c. dried black fungus�or mushrooms
  • 3 large potatoes, cut into chunks
  • 2 c. pad Thai noodles
  • 1 c. bean vermicelli or bean sprouts
  • 3-4 tsp. massamam curry paste
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 2 tbsp. brown sugar
  • 2 tbsp. sesame seed oil
  • 2 tbsp. sesame seed oil
  • cilantro (optional)


Steep 1 tbsp. loose tea in 3 c. hot water for 8-10 min. Strain.

Brown chicken in 1 tbsp. sesame oil for several minutes.

Towards the end of cooking time, add sliced onions, 1 tbsp. brown sugar, and 2 tsp. curry paste.

Boil 4 c. water, the brewed tea, and the lemon juice with 1 tbsp. sesame oil.

Add chicken and potatoes to water. Cook 5 min. on low-medium temp.

Add fungus or mushrooms, carrots, celery, and bean sprouts to water.

Add 2 tsp. curry paste, chili powder, paprika, and 1 tbsp. brown sugar.

Finally, add pad Thai noodles and simmer until vegetable, potatoes, and noodles are fully cooked.

Garnish with cilantro.

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