Spicy Thai Coconut Chicken Soup

Yield: 4 servings

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...

8 Responses to “Spicy Thai Coconut Chicken Soup”

  1. #
    Brigitt — February 8, 2012 at 3:35 pm

    I really wanted to try this recipe from the moment I read that issue of cooking light! Glad to hear that it's worth making!

  2. #
    Michelle — February 8, 2012 at 5:02 pm

    Such a simple and delicious soup!

  3. #
    Kaitlin — February 8, 2012 at 7:15 pm

    I made this exact recipe on Monday! Great stuff, but man – that sambal oelek is beastly stuff to cook with. I couldn't stop choking πŸ˜› I'm going to hold my breath next time. Haha.

    Also, I have the same issue with lemongrass… I wish I could have included it, but I don't know where to get it!

  4. #
    Angie — February 9, 2012 at 12:03 am

    Sounds good!

  5. #
    Tracey — February 9, 2012 at 12:54 am

    Oh yum, I love all things with coconut milk! What a great soup.

  6. #
    Margo — February 9, 2012 at 4:56 am

    I absolutely love Thai soups…luckily I know where to get lemon grass! Sooooo excited to try this one!

  7. #
    Mary Alexis — February 18, 2016 at 6:01 am

    What kind of noodles are best for this recipe?

  8. #
    bob — October 27, 2017 at 5:04 pm

    Crunchy chow mein noodles work well. Put them in the soup at time of serving. Also, if you find you need more heat, I made this soup with 2 Reaper Peppers. It turned out really nice. Keep extra coconut cream on hand to add to your soup. It gives it a nice coconut flavor boost.

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