Spicy Thai chicken soup Recipe

Name: Spicy Thai chicken soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoonsA canola oil; 1 cup sliced mushrooms; 1/2 cup diced red bell pepper; 4 tsp minced fresh ginger; 4 garlic cloves; 1 lemongrass stalk; 2 tsp sambal (fresh chili paste); 3 cup low sodium chicken stock; 1 1/2 cup coconut milk; 2 cup shredded chicken (I use white meat); 1/2 cup chopped green onion; 1 cilantro and fresh lime to garnish; 1 1/2 tsp fish sauce; 1/4 cup rice uncooked.. added with the chicken stock. it will cook in the soup; 1 1/2 tbsp thai red curry paste (Or little more if you like)

Servings: persons

2 teaspoonsA canola oil
1 cup sliced mushrooms
1/2 cup diced red bell pepper
4 tsp minced fresh ginger
4 garlic cloves
1 lemongrass stalk
2 tsp sambal (fresh chili paste)
3 cup low sodium chicken stock
1 1/2 cup coconut milk
2 cup shredded chicken (I use white meat)
1/2 cup chopped green onion
1 cilantro and fresh lime to garnish
1 1/2 tsp fish sauce
1/4 cup rice uncooked.. added with the chicken stock. it will cook in the soup
1 1/2 tbsp thai red curry paste (Or little more if you like)

1
Heat a Dutch oven over medium heat.
2
Add oil to pan; swirl to coat.
3
Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally.
4
Add chile and curry paste; cook 1 minute.
5
.
6
Add Chicken Stock, coconut milk, fish sauce, and rice; bring to a boil.
7
Reduce heat to low; simmer for 10 minutes.
8
Add chicken to pot ; cook 1 minute or until thoroughly heated.
9
Discard lemongrass.
10
Top with onions, cilantro, and lime juice

1220

kcal

Calories

Fat

Carbs

109

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 teaspoonsA canola oil, 1 cup sliced mushrooms, 1/2 cup diced red bell pepper, 4 tsp minced fresh ginger, and more.

Yes, Spicy Thai chicken 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 Thai chicken soup

How did you like this recipe?

Frequently Asked Questions