Spicy Thai Coconut Soup

Name: Spicy Thai Coconut Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 2 cloves garlic, minced; 1 inch ginger, sliced; 2 stalks lemongrass, smashed; 2-3 red chili peppers, sliced; 1 lb chicken breast, thinly sliced; 3 cups chicken broth; 2 cups coconut milk; 1 tbsp fish sauce; 1 tbsp lime juice; 1 tsp brown sugar; 1 cup mushrooms, sliced; 1/4 cup fresh cilantro, chopped; 1/4 cup green onions, chopped

🕒 Prep: 10 min

🔥 Cook: 20 min

🍽 Serves: 4

★★★★★

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If you're craving something warm and comforting with a kick of spice, this Spicy Thai Coconut Soup is your ticket to flavor town. Perfect for cool evenings or when you're in need of a little culinary adventure, this soup combines aromatic spices with creamy coconut milk to create a dish that's both satisfying and exciting.

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Ingredients for Spicy Thai Coconut Soup

Vegetable oil is used as the base for sautéing, providing a neutral flavor that allows the spices to shine. Garlic and ginger offer a fragrant, zesty kick that forms the backbone of many Thai dishes. Lemongrass adds a citrusy note that's refreshing and bright. For heat, red chili peppers are your go-to, but feel free to adjust based on your spice preference.

Chicken breast is lean and protein-rich, soaking up the flavors beautifully. Chicken broth and coconut milk create a rich, creamy base that's both savory and slightly sweet. Fish sauce adds umami depth, while lime juice and brown sugar offer a balance of sour and sweet.

Mushrooms contribute an earthy texture, and fresh cilantro and green onions finish the dish with a burst of freshness and color.

Tips & Tricks

For easier slicing, freeze the chicken breast for about 15 minutes before cutting.
If you prefer a milder soup, remove the seeds from the chili peppers before slicing.
Smash the lemongrass with the back of your knife to release its oils before adding it to the pot.

Serving Suggestions

This soup is delicious served with a side of jasmine rice, which can help balance the heat. A light Thai salad with cucumber and peanuts complements it well, adding a crunchy texture. For a more filling meal, pair it with some Thai-style spring rolls.

Frequently Asked Questions

Can I use shrimp instead of chicken?: Absolutely! Just add the shrimp in the last 5 minutes of cooking to avoid overcooking.
Is there a vegetarian option?: You can substitute the chicken with tofu and use vegetable broth instead of chicken broth for a vegetarian version.
What if I don't have lemongrass?: You can use a bit of lemon zest as a substitute, although it won't be quite the same.

Spicy Thai Coconut Soup Recipe Walkthrough

Start by heating the vegetable oil in a large pot over medium heat. Once hot, toss in the garlic, ginger, lemongrass, and red chili peppers. Sauté them for about 2 to 3 minutes until they become fragrant and start to release their aromas.

Next, add the chicken slices to the pot. Cook them until they're lightly browned, making sure to stir occasionally so they don't stick to the bottom.

Pour in the chicken broth and coconut milk. Increase the heat to bring the mixture to a boil, then reduce it to a simmer. Let it cook for about 10 minutes so the flavors meld together nicely.

Add the fish sauce, lime juice, and brown sugar. Stir well to ensure everything is well mixed.

Finally, toss in the mushrooms and let the soup simmer for another 5 minutes. Before serving, remove the lemongrass stalks and stir in the cilantro and green onions.

Why You'll Love This Recipe

Quick and easy to make, it's perfect for a weeknight meal.
Rich in flavor with a delightful balance of spicy, sweet, and sour.
Uses simple ingredients that pack a real punch.
Customizable to suit your spice tolerance and dietary needs.

Ingredients

2 tbsp vegetable oil

2 cloves garlic, minced

1 inch ginger, sliced

2 stalks lemongrass, smashed

2-3 red chili peppers, sliced

1 lb chicken breast, thinly sliced

3 cups chicken broth

2 cups coconut milk

1 tbsp fish sauce

1 tbsp lime juice

1 tsp brown sugar

1 cup mushrooms, sliced

1/4 cup fresh cilantro, chopped

1/4 cup green onions, chopped

Step-by-step Instructions

1. Heat vegetable oil in a large pot over medium heat. Add garlic, ginger, lemongrass, and chili peppers. Sauté for 2-3 minutes until fragrant.

2. Add chicken slices and cook until lightly browned.

3. Pour in chicken broth and coconut milk. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Add fish sauce, lime juice, and brown sugar. Stir well.

5. Add mushrooms and simmer for another 5 minutes.

6. Remove from heat, remove lemongrass stalks, and stir in cilantro and green onions. Serve hot.

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