Spicy Thai Coconut Chicken Soup

Name: Spicy Thai Coconut Chicken Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
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

User Reviews

4.8

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Course
Soup
Cuisine
American

Spicy Thai Coconut Chicken Soup

Joshua Davis

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This soup is awesome!

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Ingredients

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

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Instructions

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.