Spicy Thai Chicken & Coconut Soup

This vibrant Spicy Thai Chicken & Coconut Soup delivers a perfect balance of heat, creaminess, and aromatic depth. The rich coconut milk base is infused with fresh lemongrass, ginger, and a medley of chiles including habanero and Thai bird peppers, creating a complex flavor profile that is both comforting and invigorating. Tender strips of chicken breast simmer gently in the broth, absorbing the spicy-savory notes without becoming tough. Finished with fresh cilantro and a bright squeeze of lemon, this dish is ideal for chilly evenings or when you crave a bold, restaurant-quality meal at home. It serves six generously and pairs wonderfully with jasmine rice.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Thai

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 450

Dietary: Gluten-free

Description

This vibrant Spicy Thai Chicken & Coconut Soup delivers a perfect balance of heat, creaminess, and aromatic depth. The rich coconut milk base is infused with fresh lemongrass, ginger, and a medley of chiles including habanero and Thai bird peppers, creating a complex flavor profile that is both comforting and invigorating. Tender strips of chicken breast simmer gently in the broth, absorbing the spicy-savory notes without becoming tough. Finished with fresh cilantro and a bright squeeze of lemon, this dish is ideal for chilly evenings or when you crave a bold, restaurant-quality meal at home. It serves six generously and pairs wonderfully with jasmine rice.

Ingredients

1 1/2 tablespoon Chile Oil
1 Red Onion, Diced
2 Stalks Lemongrass, Very
1/2 Red Bell Pepper, Thinly Sliced Bell Pepper
1/2 Yellow Bell Pepper, Julienne Bell Pepper
3 Habanero Chiles, Stems Removed, Finely Chopped Habanero Chiles
1 Jalapeno Chile, Stem Removed, Finely Chopped Jalapeno Chile
4 Thai Chiles, Stems Removed, Finely Chopped Thai Chiles
2 Serrano Chiles, Stems Removed, Finely Chopped Serrano Chiles
1 Poblano Chile, Stem Removed, Finely Chopped Poblano Chile
1 Green New Mexican Chile, Stem Removed, Finely Chopped Green New Mexican Chile
2 tablespoons Freshly Grated Ginger
1/2 Head Garlic, Minced
1/4 lb Shitake Mushrooms, Thinly Sliced
1/4 lb Crimini Mushrooms, Thinly Sliced
2 1/2 cups Coconut Milk
2 1/2 cups Chicken Stock
1 1/2 lb Skinless, Boneless Chicken Breast, Julienned in 1/2" Thick Strips
1 1/2 to 2 teaspoons Rice Wine Vinegar
1 cup Whole Kernel Corn or Baby Corn, Sliced
1/2 bunch Fresh Cilantro, Stems Removed, Chopped
1/2 Lemon Lemon, Juice and Zest
To Taste Salt

Directions

1
Heat a large soup pot over medium heat and add the chile oil.
2
Add the diced onion, lemongrass, bell peppers, and all the chopped chiles. Saut until softened, stirring frequently.
3
Add the grated ginger, minced garlic, and sliced mushrooms. Reduce the heat and continue to saut for 10 minutes.
4
Turn the heat to very low and stir in the coconut milk, chicken stock, and julienned chicken breast.
5
Heat the mixture very slowly, taking care not to allow the soup to boil, which could curdle the coconut milk.
6
Simmer gently until the chicken is just tender and cooked through.
7
Stir in the rice wine vinegar, corn, chopped cilantro, lemon juice, and lemon zest.
8
Season with salt to taste. Garnish with a couple of Thai chiles if desired, and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 25g39%
Saturated Fat 15g75%
Cholesterol 75mg25%
Sodium 300mg13%
Total Carbohydrate 20g7%
Dietary Fiber 3g12%
Sugars 5g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai, chicken, soup, coconut, spicy, lemongrass, chile, ginger, garlic, mushrooms, corn, cilantro, dinner, comfort food, asian cuisine

Read it online: https://www.chefs-mate.com/recipe/spicy-thai-chicken-coconut-soup/