Recipe: Perfect Spicy Chicken Coconut Soup

Spicy Chicken Coconut Soup. Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup. Top with onions, cilantro, and juice. This recipe uses a lot of ingredients common in Thai cooking to make a delicious and spicy soup featuring shrimp and shiitake mushrooms in a coconut This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore.

Ginger brings some heat to the smooth broth while coconut milk cools things down. Chunky chicken and veggies round out this robust soup. Thai coconut chicken soup takes the goodness of chicken soup to a new level with coconut milk, spicy curry, nutritious veggies and a delicious broth. You can cook Spicy Chicken Coconut Soup using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Spicy Chicken Coconut Soup

It's 10 of Boneless Chicken Thighs.
It's 2 tbs of chili oil.
Prepare 1 tsp of salt.
It's 1 tsp of pepper.
Prepare 1 tbs of cayenne pepper.
You need 1 tbs of chili powder.
You need 1 tbs of paprika.
Prepare 3 cans of coconut milk.
You need 2 of jalapenos, sliced keeping the seeds.
It's 1 bunch of cilantro chopped.
You need to taste of Fish sauce.
You need to taste of Salt.
You need of Lemongrass optional.

By steeping lemongrass and ginger in the broth, which is the base of the soup, you'll release their oils and gain great health benefits. This Coconut Turmeric Chicken Soup is a fun twist on your comforting classic homemade chicken soup. It's self care Saturday over here at the Budget Bytes house and I'm eating this super cozy Coconut Turmeric Chicken Soup. · A Spicy Thai Chicken Coconut Soup to warm your soul. This is a classic Thai soup made with lemongrass, ginger, garlic, coconut milk, tender chicken, fresh lime juice and plenty of fresh cilantro.

Spicy Chicken Coconut Soup step by step

Slice the chicken thighs length wise and season with salt, pepper, cayenne pepper, chili powder and paprika..
Heat the chili oil in a pot and cook chicken until most of the liquid evaporates, flipping the chicken occassionally. About 20-30 minutes on medium heat..
When chicken is done, add the coconut milk, jalapenos, cilantro, and lemongrass to the pot (ok if you do not have lemongrass as I've made this so many times without it and it still came out good)..
Season with fish sauce to taste (this is pretty salty). I usually add about 1/8 cup of this and another tsp of salt..
This will be pretty darn spicy, but you can always modify with less heat..
I hope you enjoy this as much as I do..

I added vegetables such as savoy cabbage, mushrooms, green onions, and bell peppers for extra. A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. This is a delightful soup ,creamy with coconut milk and fragrant with the elusive flavor of lemongrass. I got hold of the recipe years ago from a thai lady Place stock in a pot and add lemon grass,kaffir lime leaves,and onions.