On Monday I shared some very exciting news and I’d like to thank everyone who reached out with support and encouragement. You guys are the best! I can’t think of anything more comforting than the words of support from friends and family. Well, maybe soup. Soup is pretty darn comforting. One of my New Year’s blogging resolutions was to cook and post more soup recipes. I like them, you guys like them. It’s a win-win. This soup is awesome! It doesn’t taste exactly like what you get in a Thai restaurant and I can’t attest to its authenticity (Thai cuisine is something I don’t know much about) but I can attest to its deliciousness. You know something is tasty when you want seconds!
The original recipe called for 1 3-inch stalk of lemongrass, something I can never find here. If you have access to it and want to use it, add it in after the garlic and before the chile paste. Discard the lemongrass before serving. Sambal oelek and fish sauce can be found in the Asian section of most supermarkets. If you’re unsure what to look for, search them in Google images!
Taste: Complex and flavorful. I was tempted to lick the bowl after practically slurping it all down.
Texture: The broth is smooth thanks to the coconut milk and chunky thanks to the chicken and veggies.
Ease: Very easy and fast. I think prepping the ingredients actually takes longer than cooking the soup (prep the ingredients ahead of time to make this recipe really fast).
Appearance: Unfortunately my picture doesn’t really illustrate just how much chicken and vegetables are floating around in there. They’re there, promise!
Pros: Fresh, fast, tasty.
Cons: Leftovers don’t keep well.
Would I make this again? Yes, next time I might try to add noodles.
How to make Spicy Thai Coconut Chicken Soup
Yield: 4 servings
2 teaspoons canola oil
1 cup sliced mushrooms
1/2 cup chopped red bell pepper
4 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups low sodium chicken stock
1 1/4 cups light coconut milk
4 teaspoons fish sauce
1 tablespoon granulated sugar
2 tablespoons lime juice
2 cups shredded cooked chicken breast (about 8 ounces)
2 green onions, sliced
3 tablespoons chopped fresh cilantro
Heat a Dutch oven over medium heat. Add oil to pot. Add mushrooms, pepper, ginger, and garlic. Saute for 3 minutes, stirring occasionally. Add chile paste and cook for another minute.
Add chicken stock, coconut milk, fish sauce, sugar, and lime juice. Bring to a boil; reduce heat to low and simmer for 10 minutes. Add chicken to pot and cook 1 minute, or until heated through. Pour soup into bowls and garnish with green onion and cilantro.
From Cooking Light January/February
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