Best 2 Spicy Thai Coconut Chicken Soup Recipes

**Spicy Thai Coconut Chicken Soup: A Culinary Journey to Southeast Asia**

Indulge in the vibrant flavors of Thailand with this tantalizing Spicy Thai Coconut Chicken Soup. This delectable soup is a harmonious blend of spicy, sweet, and savory notes, featuring tender chicken in a rich and creamy coconut broth. Enhanced with the aromatic essence of lemongrass, galangal, and kaffir lime leaves, this soup promises an explosion of flavors that will transport your taste buds to the bustling streets of Bangkok. Accompanying this main recipe are two additional variations: a vegetarian version and a spicy seafood soup. Whether you prefer a meat-based, plant-based, or seafood-infused delight, this article has a recipe tailored to suit your cravings. Get ready to embark on a culinary journey to Southeast Asia with this collection of authentic Thai coconut chicken soup recipes.

Let's cook with our recipes!

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

Ingredients

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 THAI SOUP

Spicy Chicken Thai Soup image

Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain.

Provided by Chef John

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

Time 1h15m

Yield 6

Number Of Ingredients 15

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 ½ pounds skinless, boneless chicken thighs, cut into chunks
12 ounces fresh white mushrooms, quartered
2 teaspoons red curry paste
3 tablespoons fish sauce
1 lime, juiced
2 (14 ounce) cans coconut milk
1 red onion, sliced
½ bunch cilantro, roughly chopped
1 lime, cut into wedges, for serving
1 fresh jalapeno pepper, sliced into rings

Steps:

Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
Stir in mushrooms and cook for 5 more minutes.
Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
Skim off any excess oil and fat that rises to the top and discard.
Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
Remove from heat and add about 1/2 the cilantro.
Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

Nutrition Facts : Calories 596 calories, Carbohydrate 14.3 g, Cholesterol 114 mg, Fat 44.8 g, Fiber 3 g, Protein 41 g, SaturatedFat 28.9 g, Sodium 1207.4 mg, Sugar 2.9 g

Tips:

Use fresh ingredients: Fresh ingredients will give your soup the best flavor. If you can, use fresh lemongrass, galangal, kaffir lime leaves, and cilantro.
Don't be afraid to adjust the heat: This soup is spicy, but you can adjust the heat to your liking. If you want it milder, use less chili paste. If you want it spicier, add more.
Serve with your favorite toppings: This soup is delicious on its own, but you can also serve it with your favorite toppings, such as rice, noodles, or vegetables.

Conclusion:

Spicy Thai coconut chicken soup is a delicious and easy-to-make soup that is perfect for a cold day. It is also a great way to use up leftover chicken. If you are looking for a new and exciting soup to try, I highly recommend this one.