Name: Spicy Chicken Thai Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced - 3; Garlic, chopped - 4 cloves; Fresh ginger root, chopped - 1 (4 inch) piece; Chicken broth - 4 cups; Vegetable oil - 1 tablespoon; Skinless, boneless chicken thighs, cut into chunks - 2 ½ pounds; Fresh white mushrooms, quartered - 12 ounces; Red curry paste - 2 teaspoons; Fish sauce - 3 tablespoons; Lime, juiced - 1; Coconut milk - 2 (14 ounce) cans; Red onion, sliced - 1; Cilantro, roughly chopped - ½ bunch; Lime, cut into wedges, for serving - 1; Fresh jalapeno pepper, sliced into rings - 1

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Chicken Thai Soup

1. Lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced - 3

2. Garlic, chopped - 4 cloves

3. Fresh ginger root, chopped - 1 (4 inch) piece

4. Chicken broth - 4 cups

5. Vegetable oil - 1 tablespoon

6. Skinless, boneless chicken thighs, cut into chunks - 2 ½ pounds

7. Fresh white mushrooms, quartered - 12 ounces

8. Red curry paste - 2 teaspoons

9. Fish sauce - 3 tablespoons

10. Lime, juiced - 1

11. Coconut milk - 2 (14 ounce) cans

12. Red onion, sliced - 1

13. Cilantro, roughly chopped - ½ bunch

14. Lime, cut into wedges, for serving - 1

15. Fresh jalapeno pepper, sliced into rings - 1

How to cook deliciously - Spicy Chicken Thai Soup

1. Stage

Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.

2. Stage

Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.

3. Stage

Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.

4. Stage

Stir in mushrooms and cook for 5 more minutes.

5. Stage

Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.

6. Stage

Skim off any excess oil and fat that rises to the top and discard.

7. Stage

Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.

8. Stage

Remove from heat and add about 1/2 the cilantro.

9. Stage

Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.