Best 8 Spicy Chicken Soup With Coconut Milk Recipes

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**Tantalize Your Taste Buds with a Spicy Symphony of Flavors: Coconut-Kissed Chicken Soup**

Embark on a culinary adventure with a dish that tantalizes your taste buds and warms your soul—Spicy Chicken Soup with Coconut Milk. This delectable soup is a harmonious blend of spicy and soothing flavors, featuring tender chicken simmered in a rich and aromatic broth. The addition of coconut milk imparts a creamy texture and a hint of sweetness, creating a delightful contrast to the vibrant spices. This recipe is a symphony of flavors, sure to transport you to a tropical paradise with every spoonful.

**The Journey to Flavor: A Trio of Tempting Variations**

Indulge in the versatility of this dish with three enticing variations that cater to diverse palates. The Classic Spicy Chicken Soup with Coconut Milk is a timeless rendition, delivering a perfect balance of spice and creaminess. For those who crave a bolder experience, the Spicy Chicken Soup with Coconut Milk and Red Curry Paste adds an extra layer of heat and depth of flavor. And for a touch of Thai inspiration, the Spicy Chicken Soup with Coconut Milk and Lemongrass is an aromatic delight, featuring the vibrant flavors of lemongrass and galangal.

**A Culinary Expedition: The Art of Preparation**

Step into the kitchen and embark on a culinary expedition as you craft this delectable soup. Detailed instructions guide you through the process, from preparing the flavorful broth to simmering the chicken until tender. Whether you prefer the convenience of a slow cooker or the hands-on approach of stovetop cooking, the recipe provides clear guidance for both methods.

**The Grand Finale: Serving Suggestions and Culinary Tips**

As you near the completion of your culinary masterpiece, discover serving suggestions and culinary tips to elevate your dish to perfection. Garnish your soup with fresh herbs, a sprinkle of toasted coconut, or a dollop of tangy yogurt for an extra burst of flavor. Enhance the visual appeal with vibrant sliced vegetables or a drizzle of aromatic chili oil. This recipe also includes valuable tips for storing and reheating leftovers, ensuring you can savor the flavors of this soup for days to come.

**Embark on a Flavorful Odyssey: A World of Culinary Delights Awaits**

With this Spicy Chicken Soup with Coconut Milk as your culinary compass, you'll embark on a flavor-filled odyssey, exploring the vibrant tapestry of tastes and aromas that define this dish. Whether you're a seasoned cook or a novice in the kitchen, this recipe invites you to create a culinary masterpiece that will delight your senses and leave you craving more. So, gather your ingredients, prepare your taste buds, and get ready to embark on a journey of culinary exploration.

Check out the recipes below so you can choose the best recipe for yourself!

TOM KHA GAI (COCONUT MILK CHICKEN SOUP)



Tom Kha Gai (Coconut Milk Chicken Soup) image

A spicy and tangy coconut milk chicken soup infused with galangal and other fragrant Thai herbs. Tom Kha Gai is an easy to make traditional Thai soup and is a weeknight dream meal when served with a bed of warm steamed rice.

Provided by Lavina

Categories     Dinner

Time 35m

Yield 6

Number Of Ingredients 22

10 Garlic cloves - crushed
5 - 16 fresh Red Chilies (Bird's Eye preferred), to taste - roughly chopped
1/2 Red Onion - thinly sliced
1 medium Tomato - cut into wedges
2.5-inch piece of Ginger - peeled and thinly sliced
2.5-inch piece of Galangal - peeled and thinly sliced
4 Lemongrass stalks - bottom woody part and upper tough parts of the stalk chopped off and outer skin removed and discarded, then thinly sliced at an angle
8-10 Makrut Lime Leaves - destemmed and broken into four pieces each
5-6 leafy sprigs Coriander (Cilantro) - roughly chopped
150 grams / 5.3 ounces Mushrooms (any kind - see notes*) - rinsed and pat-dried
454 grams / 1 pound Chicken Thighs (or breasts), boneless, skinless - cleaned and pat-dried, excess fat trimmed, and thinly sliced into bite-sized pieces
5 TBLS freshly squeezed Lime Juice (approximately the juice of 4 small Thai limes)
1 TBLS Canola Oil (or any neutral flavored cooking oil)
1 TBLS Chili Oil (optional - pure chili oil without flakes/seeds)
2-4 Bird's Eye Thai Dried Red Chilies (optional), to taste
25 grams / 0.8 ounces (1/2 disc) Coconut Sugar, to taste (substitute with palm sugar, or 2 TSP granulated white or light brown sugar if unavailable)
2 TBLS Fish Sauce, to taste
1.5 TSP Kosher Salt, to taste
1-2 TSP ground Thai Chili Powder (optional), to taste
800ml / 27 ounces (2 large cans) Coconut Milk (full-fat preferred)
200ml / 3/4 cup + 1 tablespoon Water
To Serve (optional): Reserved coriander, drizzle of chili oil, steamed rice, lime wedges for squeezing

Steps:

  • Crush the garlic with the flat side of your knife and roughly chop the fresh red chilies. Transfer to a mortar and pestle and pound into a coarse paste. Prepare the red onion, tomato, ginger, galangal, lemongrass, coriander, makrut lime leaves, and mushrooms as indicated in the 'Ingredients' section. Clean and pat-dry the chicken thighs and trim off any excess fat. Thinly slice into bite-sized pieces and set aside. Squeeze the limes in a lemon/citrus squeezer and reserve the juice in a small bowl or bottle.
  • Heat 1 tablespoon of canola oil and 1 tablespoon of chili oil (if using) in a large stockpot or Dutch oven over medium-high heat. Once hot, add the red onion and sauté for 1-2 minutes or until slightly softened. Add the smashed garlic chili paste and continue sautéing for 30 seconds or until fragrant.
  • Pour in half (400ml / 13.5 ounces) of the coconut milk, and add the galangal, ginger, makrut lime leaves, and lemongrass. Stir to combine and bring to a gentle simmer for 2-3 minutes.
  • Add the remaining coconut milk (400ml / 13.5 ounces), mushrooms, tomato wedges, and (200ml / 3/4 cup + 1 tablespoon) water.
  • Give everything a good stir, then cover the pot and let simmer for 10-12 minutes.
  • Uncover and reduce the heat to medium. Add the chicken pieces and stir to combine. Simmer for 4-5 minutes, until the chicken has just cooked through.
  • Switch off the heat and stir in the Thai dried chilies, coconut sugar, fish sauce, kosher salt, Thai chili powder, and lime juice. Taste and adjust the seasonings by adding more fish sauce, lime juice, or sugar if needed.
  • Remove the pot from the heat and stir in 2 tablespoons of the chopped coriander (reserve some for garnish).
  • Ladle the soup evenly into bowls and garnish with the remainder coriander and a drizzle of chili oil (if using). Enjoy on its own, or serve with warm steamed rice and lime wedges for squeezing if desired.

Nutrition Facts : ServingSize 1 bowl, Calories 447 calories, Sugar 11.1g, Sodium 1207.2mg, Fat 32.9g, SaturatedFat 23g, UnsaturatedFat 6.1g, TransFat 0g, Carbohydrate 17.8g, Fiber 3.4g, Protein 20.3g, Cholesterol 71.1mg

COCONUT CURRY SOUP WITH CHICKEN



Coconut Curry Soup with Chicken image

The best curry soup with chicken and coconut!

Provided by NUSIA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 11

4 cups water
2 large bone-in chicken breasts, skin removed
1 tablespoon coconut oil
3 carrots, peeled and diced
1 onion, diced
1 red bell pepper, diced
1 cup cooked rice
3 tablespoons brown sugar
1 tablespoon curry paste
1 (14 ounce) can coconut milk
2 cubes chicken bouillon

Steps:

  • Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. Remove chicken from the pot, cut off meat from bones, and dice. Strain cooking broth through a sieve and set aside.
  • Heat coconut oil in a separate pot over medium heat. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Cook and stir until curry paste is completely incorporated, about 3 minutes.
  • Pour in reserved chicken broth, coconut milk, and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined, 15 to 20 minutes.

Nutrition Facts : Calories 466.7 calories, Carbohydrate 22.5 g, Cholesterol 84.9 mg, Fat 28.7 g, Fiber 2.4 g, Protein 30.5 g, SaturatedFat 17.9 g, Sodium 553.3 mg, Sugar 9.8 g

SPICY THAI COCONUT CHICKEN SOUP



Spicy Thai Coconut Chicken Soup image

For national soup month in January, I came up with a new recipe every day. This one is my favorite! It's so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 6 servings (2 quarts)

Number Of Ingredients 17

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 tablespoons cornstarch
3 tablespoons peanut or canola oil, divided
1 large onion, chopped
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
2 teaspoons red curry powder
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon Sriracha chili sauce
1 can (13.66 ounces) light coconut milk
1 carton (32 ounces) chicken broth
2 cups thinly sliced Chinese or napa cabbage
1 cup thinly sliced fresh snow peas
Thinly sliced green onions
Lime wedges

Steps:

  • Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

Nutrition Facts : Calories 244 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1017mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

SPICY CHICKEN COCONUT CURRY



Spicy Chicken Coconut Curry image

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 26

3 tablespoons Ghee, recipe follows
2 medium onions, chopped
One 1-inch piece ginger, peeled and finely chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons Curry Powder, recipe follows
1 cinnamon stick
1 to 3 dried red chiles
Kosher salt and freshly ground black pepper
Two 15-ounce cans unsweetened coconut milk
2 cups chicken stock
4 tomatoes, seeded and chopped
6 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup cilantro leaves, plus more for garnish
1 lemon, juiced
Mint leaves, for garnish
1 pound unsalted butter
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 dried red chiles, broken in pieces, seeds discarded
2 tablespoons turmeric

Steps:

  • Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
  • Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
  • Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

THAI COCONUT CHICKEN SOUP



Thai Coconut Chicken Soup image

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 22

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns
3 kaffir lime leaves, fresh or dried, hand torn
2 small Thai chiles, halved lengthwise
2 cloves garlic, crushed
One 3-inch piece fresh ginger, peeled and cut into 4 chunks
1 stalk lemongrass (white part only), cracked open with the flat side of a knife
1 1/2 cups shredded cooked chicken
One 13-ounce can unsweetened coconut milk
One 8-ounce can straw mushrooms, rinsed
2 tablespoons Thai fish sauce (nam pla)
1 1/2 teaspoons sugar
Juice of 4 limes
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves, for garnish

Steps:

  • For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes: 2 quarts
  • For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
  • Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.

SPICY CHICKEN SOUP WITH HINTS OF LEMONGRASS AND COCONUT MILK



Spicy Chicken Soup With Hints of Lemongrass and Coconut Milk image

This is a delightful soup ,creamy with coconut milk and fragrant with the elusive flavor of lemongrass.I got hold of the recipe years ago from a thai lady who was offering cooking classes for the expat wives .Even my little one eats this without complaining.

Provided by Ozlem Altinok

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

400 g chicken breasts, sliced into strips seasoned with
1 teaspoon fish sauce
1 teaspoon sesame oil
1 teaspoon cornflour
1 (400 g) can button mushrooms
1 cup good chicken stock
2 stalks lemongrass, sliced
3 kaffir lime leaves, shredded
1 large onion, sliced
1 (200 ml) can coconut milk, diluted to give 4 cups
6 birds eye chiles, bruised
4 tablespoons lime juice
3 tablespoons fish sauce
1/2 teaspoon sugar
1 -2 teaspoon salt, to taste
1 sprig coriander leaves

Steps:

  • Place stock in a pot and add lemon grass,kaffir lime leaves,and onions.
  • Bring to boil over medium heat.
  • Add the mushrooms,chicken,lime juice,fish sauce,sugar and salt.
  • Cook slowly uncovered for 10 minutes then add coconut milk and chillies.
  • Bring to almost a boil,stirring frequently,then remove from heat and serve,garnishing with the coriander sprigs.

COCONUT CHICKEN SOUP



Coconut Chicken Soup image

It is a northern Thai soup called Tom Khai Gai. Much of the flavor comes from the garnish that is added after it is cooked: the fresh lime, chiles, coriander leaves, and the roasted chili curry paste. This soup will have a bite to it no matter what you do, but you can modify the spiciness by changing the peppers and the amount of chili paste that you use.

Provided by ellisreyes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 12

1 cup coconut milk
2 lemon grass, chopped
4 slices (1/2-inch) piece peeled fresh ginger
5 kaffir lime leaves, torn in half
¾ pound skinless, boneless chicken breasts, cut into strips
5 tablespoons fish sauce
2 tablespoons white sugar
1 cup coconut milk
½ cup lime juice
1 teaspoon red curry paste
¼ cup coarsely chopped cilantro
15 green Thai chiles, crushed

Steps:

  • Bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
  • Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.

Nutrition Facts : Calories 435.5 calories, Carbohydrate 32 g, Cholesterol 49.4 mg, Fat 25.6 g, Fiber 4.2 g, Protein 26.7 g, SaturatedFat 21.7 g, Sodium 1476.6 mg, Sugar 16.2 g

CHICKEN-COCONUT SOUP



Chicken-Coconut Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 11

4 stalks fresh lemon grass, trimmed and cut 6 inches long
4 1/2 cups unsweetened canned coconut milk
1 1/2 cups fresh or canned chicken stock
1 pound boneless chicken cut in large bite-size pieces
20 slices fresh galangal or ginger each the size of a quarter
10 black peppercorns
6 makrut lime leaves, optional
1 cup well-drained canned straw mushrooms halved lengthwise
2 tablespoons Thai fish sauce (nuoc mam), or to taste
2 tablespoons fresh lime juice
1 tablespoon whole fresh coriander leaves

Steps:

  • Trim the roots from the lemon grass and strip away the outer leaves. Bruise the stalks at 2-inch intervals with the blunt edge of a knife or cleaver; then, cut each crosswise into four pieces. Set aside.
  • Combine the coconut milk and the chicken stock in a 3-quart saucepan, and bring to a gentle boil. Stir in the lemon grass, chicken, galangal, peppercorns and lime leaves. Simmer until the chicken is cooked through, about 15 minutes.
  • Add the mushrooms, remove from heat and stir in the fish sauce and lime juice. Taste for seasoning, adding more fish sauce and lime juice if desired. Scatter with coriander leaves, and serve.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
  • Choose the right chicken: For this recipe, boneless, skinless chicken breasts or thighs are both good choices. If you're using chicken breasts, be sure to slice them into thin strips so they cook quickly.
  • Don't overcrowd the pan: When searing the chicken, be sure to do it in batches so that the chicken doesn't steam instead of sear.
  • Use a good quality coconut milk: Not all coconut milks are created equal. Look for a brand that is thick and creamy, and avoid using coconut milk that has added sugar.
  • Adjust the spiciness to your liking: This recipe calls for 1 teaspoon of red pepper flakes, but you can adjust the amount to suit your own taste.
  • Serve with your favorite toppings: This soup is delicious on its own, but it's also great served with rice, noodles, or vegetables.

Conclusion:

This Spicy Chicken Soup with Coconut Milk is a delicious and easy-to-make meal that's perfect for a cold night. The combination of spicy and creamy flavors is sure to please everyone at the table. So next time you're looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!

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