Cooked - Spicy Thai Chicken Soup

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thecookingtwins

Spicy Thai Chicken Soup

6.0

3 lemongrass stalks, thinly sliced (bottom part only)

4 cloves garlic, chopped

Inch piece fresh ginger root, chopped

4 cups chicken broth

1 tablespoon vegetable oil

2 ½ pounds skinless, boneless chicken thighs, cut into chunks

12 ounces white mushrooms, quartered

3 tablespoons fish sauce

2 teaspoons red curry paste

Juice of 1 lime

2 (14 oz) cans coconut milk

1 red onion, sliced

½ bunch cilantro, roughly chopped

1 lime, cut into wedges (for serving)

1 fresh jalapeño, sliced into rings

Simmer lemongrass, garlic, and ginger in chicken broth for 30 minutes. Strain and discard solids.
Heat oil in a large soup pot over medium heat. Add chicken and cook for 5 minutes.
Add mushrooms and sauté for another 5 minutes.
Stir in fish sauce, red curry paste, and lime juice.
Add broth and coconut milk. Simmer on low for 15–20 minutes.
Add sliced red onion; cook 5 more minutes.
Remove from heat and stir in half the cilantro.
Serve with lime wedges, jalapeños, and remaining cilantro.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 46 weeks ago

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