Spicy Thai Coconut Chicken Soup
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Our take on a traditional Thai soup. We love the addition of red chili paste to add depth of flavor. And don’t forget the lime squeeze finish. It will set this soup apart!
- 2-4 T Extra-virgin olive oil
- 1 Medium sweet onion, peeled & finely diced
- 3 Cloves garlic, minced
- 2 T Ginger root, peeled & minced (or 2 T of already made ginger paste)
- 3 Stalks lemongrass, smashed & cut in half (or 3 T of already made lemongrass paste)
- Dried red chili peppers, crushed, use to your liking
- 3 T Mild red curry paste
- 2 Bell & Evans Bone-in Split Chicken Breasts
- 3 Cups Chicken broth
- 2 Medium sized yams, peeled and large diced
- 1 Cup dried sliced shitake mushrooms (or fresh shitakes), stems removed & roughly chopped
- 1 Can unsweetened coconut milk (13.5 fl oz.)
- Juice of 1 lime
- 1 ½ T Fish sauce
- 1 Small red bell pepper, seeded & thinly sliced/ julienned
- Salt & pepper, to taste
- Chopped Cilantro
- Chili oil
- Thin Sliced Green scallions
- Thin Sliced Jalapenos, seeds removed
- Lime wedges
- In a medium-sized pot heat olive oil over low heat. Add onion, garlic, ginger root, lemongrass, and dried red chili peppers. Season with salt & pepper. Sauté until translucent.
- Add red curry paste and chicken broth. Stir until well blended.
- Add chicken skin side up and bring to a slow simmer. Cover and cook for approximately 30-40 minutes until chicken is thoroughly cooked to an internal of 170°F as measured by a meat thermometer. Remove chicken from liquid and allow to cool. Once cooled remove skin and pull meat from the bone into large pieces.
- Add yams and shitake mushrooms. Cook for 10-15 minutes at a low simmer uncovered until yams are tender. After yams are tender add coconut milk, lime juice, and fish sauce. Season with salt & pepper.
- Add red peppers & pulled chicken. Allow to warm before serving.
- Ladle into individual serving bowls.
- Garnish with a smattering of fresh cilantro, scallions and jalapenos. Add a light drizzle of chili oil.
- Serve with lime wedges to squeeze before serving.
This soup is amazing. Great flavors and easy to make. I used boneless chicken thighs which cooked in 20 minutes. Super yummy! Will make again for sure.
Simply one of the best Thai Coconut soup recipes; however, I also used the Bell and Evans chicken thighs as you do have the best chicken. I can’t wait to try their skin on boned chicken thighs. Unfortunately, they are hard to get currently at my market.