Recipe: Spicy Thai Coconut Chicken Soup

May 22, 2020
DV
By Destination Vancouver
2 min read

This week’s recipe, from Angie Quaale of Well Seasoned Gourmet Food Store, packs a punch of Thai flavour, but is also really easy to make!

INGREDIENTS:

Vegetable oil (2 teaspoons)

Sliced mushrooms (1 cup)

Chopped red bell pepper (½ cup)

Minced peeled fresh ginger (4 teaspoons)

Garlic cloves (4, minced)

Lemongrass (1 3-inch stalk, halved lengthwise)

Sambal oelek (2 teaspoons)

Chicken stock (3 cups)

Coconut milk (1 ¼ cups)

Fish sauce (4 teaspoons)

Sugar (1 tablespoon)

Shredded cooked chicken breast (2 cups)

Green onion strips (½ cup)

Chopped fresh cilantro (3 tablespoons)

Fresh lime juice (2 tablespoons)

INSTRUCTIONS:

1. Heat a Dutch oven over medium heat.

2. Add oil to pan; swirl to coat.

3. Add mushrooms, bell pepper, ginger, garlic, and lemongrass; cook 3 minutes, stirring occasionally.

4. Add chili paste; cook 1 minute.

5. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer.

6. Reduce heat to low; simmer for 10 minutes.

7. Add chicken to pan; cook 1 minute or until thoroughly heated.

8. Discard lemongrass. Top with onions, cilantro, and lime juice.

Spicy Thai Coconut Chicken Soup
Thai recipe
easy Thai soup
Angie Quaale
Well Seasoned Gourmet Food Store
Thai cuisine
coconut chicken soup