Thai Kitchen Spring Onion Soup Recipe

Spring onions: Fresh and chopped, these add a mild, sweet flavor to the soup.

Chicken broth: Provides a savory base for the soup.

Fish sauce: Adds a deep umami flavor typical in Thai cuisine.

Soy sauce: Enhances the savory taste with a hint of saltiness.

Lime juice: Freshly squeezed to add a zesty brightness.

Salt: To taste, for seasoning.

Black pepper: Adds a touch of heat and depth.

When sautéing the spring onions, ensure they are chopped uniformly to promote even cooking. This will help release their natural sweetness and enhance the overall flavor of the soup. Additionally, when adding the lime juice, do so off the heat to preserve its fresh, tangy flavor.

• spring onions - Substitute with leeks: Leeks have a similar mild onion flavor and can provide a comparable texture in the soup.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor and is a good option for vegetarians.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the fishy undertone.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar flavor profile.

• lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidity and brightness to the soup.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used to maintain the soup's flavor profile.

• Allow the spring onion soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the soup to an airtight container. Make sure to leave some space at the top, as soups can expand when frozen.
• Label the container with the date and contents. This helps you keep track of how long the soup has been stored.
• Store the container in the refrigerator if you plan to consume the soup within 3-4 days. For longer storage, place it in the freezer.
• When freezing, consider portioning the soup into smaller containers or freezer bags. This makes it easier to thaw only what you need.
• To thaw, transfer the container from the freezer to the refrigerator and let it defrost overnight. For a quicker method, place the container in a bowl of cold water.
• Reheat the soup on the stovetop over medium heat, stirring occasionally. Avoid using high heat, as this can affect the texture and flavor.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to achieve the desired consistency.
• Taste and adjust the seasoning with a pinch of salt or black pepper if needed before serving.

• Stovetop Method:

  1. Pour the Thai Kitchen Spring Onion Soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally.
  3. Once the soup is steaming and hot, it's ready to serve.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap.
  3. Heat on high for 1-2 minutes, stirring halfway through.
  4. Ensure the soup is hot throughout before serving.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the soup in the top pot.
  3. Stir occasionally until the soup is heated through.

• Slow Cooker Method:

  1. Pour the leftover soup into the slow cooker.
  2. Set to low heat and let it warm for 1-2 hours.
  3. Stir occasionally to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish.
  3. Cover with aluminum foil.
  4. Heat for about 20-30 minutes, stirring halfway through.
  5. Check to ensure the soup is hot before serving.

• Pot: Use a medium-sized pot to heat and cook the soup.

• Knife: A sharp knife is essential for chopping the spring onions finely.

• Cutting board: A sturdy cutting board provides a safe surface for chopping the spring onions.

• Wooden spoon: A wooden spoon is perfect for sautéing the spring onions and stirring the soup.

• Measuring spoons: Use measuring spoons to accurately measure the fish sauce, soy sauce, and lime juice.

• Ladle: A ladle is useful for serving the hot soup into bowls.

• Bowls: Use bowls to serve the soup.

Prep ingredients in advance: Chop the spring onions and measure out the fish sauce, soy sauce, and lime juice ahead of time.

Use pre-made broth: Opt for store-bought chicken broth to save time on making your own.

Quick sauté: Sauté the spring onions for just 2-3 minutes to soften them quickly.

Simmer efficiently: Once the broth is boiling, reduce heat immediately to let it simmer without losing too much liquid.

Season to taste: Adjust salt and pepper levels while simmering to save time on final adjustments.