spicy thai coconut chicken soup
Some of my favorites are Thai foods.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
8-12 serving(s)
Ingredients
- 2 teaspoons sesame oil
- 2 teaspoons hot chili oil
- 1 cup mushrooms, sliced
- 8 teaspoons minced ginger, fresh
- 8 - garlic cloves, minced
- 2 tablespoons lemongrass, paste
- 2 tablespoons red curry paste, a taste of thai
- 2 tablespoons cornstarch
- 6 cups chicken broth
- 2 cans coconut milk (13.5 oz cans)
- 4 teaspoons fish sauce
- 4 tablespoons sugar
- 8 ounces can of bamboo shoots, strips
- 1 - roasted chicken, pulled of the bone in big chunks
- 4 ounces 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
How To Make spicy thai coconut chicken soup
-
Step 1Start 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.
-
Step 2In 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. -
Step 3In 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.
-
Step 4Fold 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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