Recipe: Perfect Spicy Thai chicken soup

Spicy Thai chicken soup. Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup. This Thai-inspired soup is full of chunks of tender chicken and mushrooms, and is rich and spicy with the addition of coconut milk, red curry paste, ginger This is the second "spicy" "Thai" soup I've made from Allrecipes that has been bland. I have a few others to try but I'm thinking I might have to make up.

This Spicy Thai Chicken Soup will spice things up in your life. My house is eerily quiet this week. The kids went back to school. You can cook Spicy Thai chicken soup using 15 ingredients and 3 steps. Here is how you cook that.

Ingredients of Spicy Thai chicken soup

Prepare 2 teaspoons of canola oil.
It's 1 cup of sliced mushrooms.
Prepare 1/2 cup of diced red bell pepper.
It's 4 tsp of minced fresh ginger.
Prepare 4 of garlic cloves.
It's 1 of lemongrass stalk.
Prepare 2 tsp of sambal (fresh chili paste).
It's 3 cup of low sodium chicken stock.
It's 1 1/2 cup of coconut milk.
You need 2 cup of shredded chicken (I use white meat).
It's 1/2 cup of chopped green onion.
It's 1 of cilantro and fresh lime to garnish.
Prepare 1 1/2 tsp of fish sauce.
You need 1/4 cup of rice uncooked.. added with the chicken stock. it will cook in the soup.
Prepare 1 1/2 tbsp of thai red curry paste (Or little more if you like).

It's bold, veggie-laden, and a feast for the senses. When Dheeradon Dissara - winner of Drinks Tube's Search For a Cocktail Star - came to London he simply had to share his Tom Kha Kai, or Thai Chicken Soup. Sometimes there's nothing more comforting than a bowl of nourishing soup - especially if it has a chilli-hot kick to it. This Slow Cooker Thai Chicken Soup is loaded with creamy coconut milk, peanut butter, red curry paste, chicken, and Whatever veggies you use, however spicy you make this, I promise you, you guys are going to absolutely FLIP over this slow cooker Thai chicken soup.

Spicy Thai chicken soup instructions

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile and curry paste; cook 1 minute...
Add Chicken Stock, coconut milk, fish sauce, and rice; bring to a boil. Reduce heat to low; simmer for 10 minutes..
Add chicken to pot ; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and lime juice.

Lemongrass, ginger, fish sauce, rice noodles all come together in one fantastic Spicy Thai Chicken and Rice Noodle soup. Thai Chicken Soup (Tom Ka Gai) has that distinctive Thai flavor—a balance of spicy, salty, sweet and sour. You will especially welcome this soup's warmth during the fall and winter when it can also provide you with added health benefits, helping to ward off cold and flu bugs. Thai soups aren't usually thick and heavy. They're brothier, typically, filled with all sorts of goodness, tasty morsels floating in your bowl, just waiting to be scooped up with your spoon.