Spicy Thai Coconut Chicken Soup

Vicki Moser

By
@Vlynn0120

Some of my favorites are Thai foods.


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Comments:

Serves:

8-12

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 tsp
sesame oil
2 tsp
hot chili oil
1 c
mushrooms, sliced
8 tsp
minced ginger, fresh
8
garlic cloves, minced
2 Tbsp
lemongrass, paste
2 Tbsp
red curry paste, a taste of thai
2 Tbsp
cornstarch
6 c
chicken broth
2 can(s)
coconut milk (13.5 oz cans)
4 tsp
fish sauce
4 Tbsp
sugar
8 oz
can of bamboo shoots, strips
1
roasted chicken, pulled of the bone in big chunks
4 oz
roasted red bell peppers, 1/2 jar

SERVE OVER...

1/3 cup jasmine rice

GARNISH WITH...

green onions, chopped (as desired)
chopped cilantro, fresh (as desired)
dash of lime juice, fresh

Directions Step-By-Step

1
Start by pulling all the roasted chicken off the bones. Keep in big chucks. Set aside.

Cook Jasmine Rice according to package. I use my rice cooker and add 2 cups rice and 4 cups water to make about 2 cups.
2
In large stock pot add Sesame Oil and Hot Chili Oil. Coat entire pot. Add mushrooms and cook for 1 minute. Bouillon Cubes, Ginger, Garlic, and Lemongrass. Cook for about 5 minutes making sure the bouillon is married with everything.
3
In a small glass bowl mix together the Red Curry paste, and Cornstarch and stir really good for about 1 minute. Add water, Coconut Milk, Fish Sauce, and Sugar. Simmer 1 minute. Reduce heat and simmer for 10 minutes.
4
Fold in Chicken and Roast Peppers. Serve in bowl over cooked jasmine rice. Top as desired with green onions, cilantro, and a dash of lime juice.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Thai