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spicy thai coconut chicken soup

(1 rating)
Recipe by
Vicki Moser
Kennewick, WA

Some of my favorites are Thai foods.

(1 rating)
yield 8 -12
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For spicy thai coconut chicken soup

  • 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
  • 6 c
    chicken broth
  • 2 can
    coconut milk (13.5 oz cans)
  • 4 tsp
    fish sauce
  • 4 Tbsp
  • 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
  • 1/3 cup jasmine rice
  • green onions, chopped (as desired)
  • chopped cilantro, fresh (as desired)
  • dash of lime juice, fresh

How To Make spicy thai coconut chicken soup

  • 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.

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