Spicy Thai Chicken Soup
User Reviews
5
Spicy Thai Chicken Soup
Description
The preparation starts by sautéing onions with garlic and ginger in vegetable and sesame oils, releasing their aromatics. Then chicken stock, coconut milk, fish sauce, and crushed red pepper are added and brought to a simmer. Thinly sliced chicken breast is cooked gently in the broth until tender.
After cooking, fresh vegetables including red bell pepper, shredded carrot, and snap peas along with chopped Thai basil are added off the heat to steep gently, retaining their crispness and bright flavors. The soup balances creamy coconut richness, umami from fish sauce, mild heat from crushed red pepper, and fresh herbaceous notes.
Garnished with chopped green onions and served warm, this soup can provide a comforting, flavorful meal that showcases classic Thai ingredients and spices in a broth-based soup format. The method maintains fresh vegetable textures while cooking the protein through.
Ingredients
- 1 1/2 pounds chicken breast sliced thin, boneless, skinless
- 1 onion peeled and sliced thin, large
- 1 red bell pepper quartered and sliced thin
- 1 cup carrot shredded
- 1 cup snap pea thinly sliced
- 1/2 cup Thai basil roughly chopped
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1/4 - 1/2 teaspoon crushed red pepper
- 2 tablespoons ginger grated, freshly grated
- 4 cloves garlic minced
- 64 ounces chicken stock
- 1 1/2 cups coconut milk unsweetened
- 1/4 cup fish sauce
- 1/2 cup green onion for garnish, chopped
Instructions
- Place a large sauce pot over medium-high heat. Add both oils to the pot, followed by the onions. Saute the onions for 2-3 minutes, stirring regularly. Then add the garlic and ginger and saute for 1 more minute.
- Add the stock, coconut milk, fish sauce and crushed red pepper. Bring to a boil. Simmer for 10 minutes. Then add the sliced chicken. Stir to separate, then simmer another 5-8 minutes until the chicken is cooked through.
- Turn off the heat and add the red bell peppers, carrots, snap peas and basil. Cover the pot and steep the vegetable for 5 minutes, until barely cooked through, but still firm. Taste, then salt and pepper as needed. Serve warm with a sprinkle of chopped green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1.25cup | |
| Calories | 462kcal | 23% |
| Carbohydrates | 22g | 7% |
| Protein | 34g | 68% |
| Fat | 26g | 40% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 81mg | 27% |
| Sodium | 1350mg | 56% |
| Potassium | 1138mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 4595IU | 92% |
| Vitamin C | 44mg | 49% |
| Calcium | 60mg | 6% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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