Real Recipes From Real Home Cooks ®

spicy thai coconut chicken soup

(2 ratings)
Recipe by
Ronda Krouch
Riverside, WY

Spicy good!

(2 ratings)
yield 4 serving(s)
prep time 25 Min
cook time 35 Min
method Stir-Fry

Ingredients For spicy thai coconut chicken soup

  • 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
    sugar
  • 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.

Categories & Tags for Spicy Thai Coconut Chicken Soup:

ADVERTISEMENT
ADVERTISEMENT