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Spicy Thai Coconut Chicken Soup

This soup is awesome!

Course Soup
Cuisine American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 4 servings
Recipe by Tessa

Ingredients

  • 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

Directions

  1. 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.
  2. 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.

Recipe Notes

From Cooking Light January/February