KitchenMuse

Spicy Coconut Chicken Soup

Prep Time: 15 min · Cook Time: 20 min

Main Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast, thinly sliced
  • 2 cup chicken broth
  • 1 can (14 oz) coconut milk
  • 2 tablespoons Thai red curry paste
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 cup sliced mushrooms
  • 1 red bell pepper, thinly sliced
  • 1 lime, juiced
  • 2 stalks lemongrass, cut into 2-inch pieces and smashed
  • 4 kaffir lime leaves
  • 1 tablespoon grated ginger
  • 2 clove garlic, minced
  • 2 green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1-2 Thai red chilies, sliced (optional, for additional heat)
  • Salt to taste

Instructions

Preparing the Ingredients
  1. Gather all your ingredients on the countertop to ensure you have everything ready.
  2. Thinly slice the chicken breast and red bell pepper. Slice the mushrooms and green onions. Mince the garlic, and grate the ginger. Smash the lemongrass stalks to release their flavor.
Cooking the Soup
  1. Heat the vegetable oil in a large pot over medium heat. Once hot, add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
  2. Add the sliced chicken breast to the pot. Cook for about 3-5 minutes until the chicken is browned on the outside.
Adding Flavors and Simmering
  1. Stir in the Thai red curry paste and mix well with the chicken. Cook for another minute to allow the flavors to meld.
  2. Pour in the chicken broth and coconut milk. Add the lemongrass, kaffir lime leaves, fish sauce, and brown sugar. Stir to combine and bring the mixture to a gentle simmer.
  3. Add the sliced mushrooms and red bell pepper to the pot. Let the soup simmer for about 10-12 minutes until the chicken is cooked through and the vegetables are tender.
Finishing Touches
  1. Remove and discard the lemongrass and kaffir lime leaves from the soup.
  2. Stir in the lime juice and adjust the seasoning with salt to taste. If you like it spicier, add the sliced Thai red chilies.
  3. Serve the soup hot, garnished with sliced green onions and fresh cilantro.
  4. Enjoy your Spicy Thai Coconut Chicken Soup, a delightful blend of aromatic spices and creamy coconut goodness!