Spicy Chicken Thai Soup

This Thai-inspired spiced soup with tender chicken chunks and mushrooms is rich and flavorful from coconut milk, red curry paste, ginger, and garlic.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 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 together lemongrass, garlic, and ginger in a large stockpot over medium-high heat until fragrant. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain broth and set aside. Discard lemongrass, garlic, and ginger.

Step 2

Heat oil in a large soup pot over medium heat. Cook and stir chicken in hot oil for 5 minutes. Add mushrooms and cook for 5 more minutes. Stir in fish sauce, red curry paste, and lime juice until combined. Pour in broth and coconut milk; return to a simmer and cook on low heat for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard.

Step 3

Add red onion; cook until onion softens, about 5 minutes. Remove from heat and stir in about 1/2 of the cilantro. Portion soup into bowls and serve with plates of lime wedges, jalapeño rings, and remaining cilantro.