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Spicy Chicken Thai Soup
Spicy Chicken Thai Soup
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Creamy Thai chicken and mushroom soup with coconut milk, red curry, ginger, and garlic.
Ingredients:
  • 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
  • 4 cloves garlic, chopped
  • 1 (4 inch) piece fresh ginger root, chopped
  • 4 cups chicken broth
  • 2.5 pounds skinless, boneless chicken thighs, cut into chunks
  • 12 ounces fresh white mushrooms, quartered
  • 3 tablespoons fish sauce
  • 2 teaspoons red curry paste
  • 2 (14 ounce) cans coconut milk
  • 1 red onion, sliced
  • 0.5 bunch cilantro, roughly chopped
  • 1 lime, cut into wedges, for serving
  • 1 fresh jalapeno pepper, sliced into rings
Instructions:
  • In a large stockpot over medium-high heat, sauté lemongrass, garlic, and ginger until fragrant. Add chicken broth and bring to a boil. Simmer on low for 30 minutes. Strain the broth and discard lemongrass, garlic, and ginger.
  • In a large soup pot over medium heat, heat oil. Cook and stir chicken for 5 minutes. Add mushrooms and cook for another 5 minutes. Stir in fish sauce, red curry paste, and lime juice until combined. Pour in broth and coconut milk and simmer on low heat for 15 to 20 minutes. Skim off any excess oil and fat that rise to the top and discard.
  • Add flavorful red onion and cook until perfectly soft, about 5 minutes. Take off the heat and gently mix in approximately half of the fresh cilantro. Ladle the delicious soup into bowls and serve alongside plates filled with tangy lime wedges, spicy jalapeño rings, and the remaining fragrant cilantro.

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