Spicy Chicken Thai Soup Recipe

Name: Spicy Chicken Thai Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 tablespoon vegetable oil; 2 1/2 pounds skinless, boneless chicken thighs, cut into chunks; 12 ounces fresh white mushrooms, quartered; 2 teaspoons red curry paste; 3 tablespoons fish sauce; 1 lime, juiced; 2 (14 ounce) cans coconut milk; 1 red onion, sliced; 1/2 bunch cilantro, roughly chopped; 1 lime, cut into wedges, for serving; 1 fresh jalapeno pepper, sliced into rings

Servings: persons

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
1 tablespoon vegetable oil
2 1/2 pounds skinless, boneless chicken thighs, cut into chunks
12 ounces fresh white mushrooms, quartered
2 teaspoons red curry paste
3 tablespoons fish sauce
1 lime, juiced
2 (14 ounce) cans coconut milk
1 red onion, sliced
1/2 bunch cilantro, roughly chopped
1 lime, cut into wedges, for serving
1 fresh jalapeno pepper, sliced into rings

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.
2
Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
3
Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
4
Stir in mushrooms and cook for 5 more minutes.
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.
6
Skim off any excess oil and fat that rises to the top and discard.
7
Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
8
Remove from heat and add about 1/2 the cilantro.
9
Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

1062

kcal

Calories

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Spicy Chicken Thai Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Chicken Thai Soup

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