Spicy Thai Coconut Chicken Soup

Ronda Krouch


Spicy good!


★★★★★ 2 votes

25 Min
35 Min


  • 2 tsp
    canola oil
  • 1 c
    sliced mushrooms
  • 1/2 c
    chopped red bell pepper
  • 4 tsp
    minced peeled fresh ginger
  • 4 clove
    minced garlic
  • 1-3
    inch stalk lemongrass, halved linkthwise
  • 2 tsp
    ground fresh chili paste
  • 3 c
    chicken broth, low salt
  • 1 1/4 c
    light coconut milk
  • 4 tsp
    fish sauce
  • 1 Tbsp
  • 2 c
    shreded cooked chicken
  • 1/2 c
    green onion strips
  • 3 Tbsp
    fresh chopped cilantro
  • 2 Tbsp
    fresh lemon juice

How to Make Spicy Thai Coconut Chicken Soup


  1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lelmongrass); cook 3 minutes, stirring occasionally. Add chili paste; cook 1 minute. Add chicken stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and lemon juice.

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About Spicy Thai Coconut Chicken Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Thai
Other Tag: Healthy
Hashtags: #spicy, #healthy

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