Spicy Chicken Thai Soup

Name: Spicy Chicken Thai Soup
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: Serves 6
Cuisine: asian
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; 2.5 pounds skinless, boneless chicken thighs, cut into chunks; 12 ounces fresh white mushrooms, quartered; 3 tablespoons fish sauce; 2 teaspoons red curry paste; 1 lime, juiced; 2 (14 ounce) cans coconut milk; 1 red onion, sliced; 0.5 bunch cilantro, roughly chopped; 1 lime, cut into wedges, for serving; 1 fresh jalapeno pepper, sliced into rings

4.70 (416)

⏱ 80 mins 🍽 Serves 6 🌶 asian 🏷 Main course

This aromatic Asian soup is a comforting meal, ideal for lunch or dinner. It features succulent chunks of chicken and mushrooms simmered in a fragrant broth infused with lemongrass, ginger, and garlic. The base is enriched with creamy coconut milk and a touch of red curry paste for depth. Finished with fresh lime, cilantro, and jalapeño, it serves six and takes about 80 minutes to prepare from start to finish.

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

Method

Combine the lemongrass, garlic, and ginger in a large stockpot and stir over medium-high heat until aromatic.
Add the chicken broth to the pot and bring it to a boil, then lower the heat and let it simmer for 30 minutes.
Strain the prepared broth into a separate container, discarding the solid lemongrass, garlic, and ginger pieces.
Warm the vegetable oil in a large soup pot and cook the chicken chunks in it for 5 minutes.
Introduce the quartered mushrooms to the pot and continue to cook and stir for another 5 minutes.
Mix in the fish sauce, red curry paste, and lime juice until everything is well incorporated.
Pour the reserved broth and the coconut milk into the pot, returning the soup to a gentle simmer for 15 to 20 minutes.
Remove any oil or fat that collects on the surface of the soup with a spoon and discard it.
Add the sliced red onion and cook until it has softened, which should take about 5 minutes.
Take the pot off the heat and stir in roughly half of the chopped cilantro.
Ladle the finished soup into individual bowls and serve accompanied by lime wedges, jalapeño rings, and the rest of the cilantro.

Nutrition (per serving)

Calories596 kcal

Fat45 g

Sugars3 g

Protein41 g

Sodium1207 mg

Recipe details

CategoryMain course

Cuisineasian

AuthorJohn Mitzewich