Spicy Chicken Thai Soup

This Thai-inspired soup is full of chunks of tender chicken and mushrooms, and is rich and spicy with the addition of coconut milk, red curry paste, ginger, and garlic.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 596 Calories

Ingredients

• 1 tablespoon vegetable oil
• 4 cups chicken broth
• 1 lime, juiced
• 2 (14 ounce) cans coconut milk
• 4 cloves garlic, chopped
• 1 red onion, sliced
• 3 tablespoons fish sauce
• 2 teaspoons red curry paste
• 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
• 1 (4 inch) piece fresh ginger root, chopped
• 12 ounces fresh white mushrooms, quartered
• 1 lime, cut into wedges, for serving
• 1 fresh jalapeno pepper, sliced into rings
• 0.5 bunch cilantro, roughly chopped
• 2.5 pounds skinless, boneless chicken thighs, cut into chunks

Recipe Instructions

Step 1

Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.

Step 2

Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.

Step 3

Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.

Step 4

Stir in mushrooms and cook for 5 more minutes.

Step 5

Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.

Step 6

Skim off any excess oil and fat that rises to the top and discard.

Step 7

Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.

Step 8

Remove from heat and add about 1/2 the cilantro.

Step 9

Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.