Enjoy a bowl of Spicy Thai Coconut Soup, a delicious mix of creamy coconut milk, tender chicken, and fresh veggies. Flavored with lemongrass, lime leaves, and a touch of red curry, this soup is both tasty and warming. Ready in just 30 minutes, it’s a simple and quick way to bring the flavors of Thailand to your home. Perfect for a cozy night in or to impress guests with something special!
Spicy Thai Coconut Soup
A fragrant and spicy soup that combines the creaminess of coconut milk with the heat of chili and the freshness of lemongrass. Great for boosting metabolism.
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
Ingredients
- 1 lb chicken breast, thinly sliced
- 4 cups chicken broth
- 1 can coconut milk
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 lemongrass stalks, bruised
- 3 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp red curry paste
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- Juice of 2 limes
- Fresh cilantro for garnish
Instructions
- In a large pot, combine chicken broth, coconut milk, garlic, ginger, lemongrass, and kaffir lime leaves. Bring to a simmer.
- Add chicken, mushrooms, and red bell pepper. Cook until chicken is done.
- Stir in fish sauce, red curry paste, and lime juice.
- Remove lemongrass and lime leaves.
- Garnish with cilantro and serve.
Notes
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Adjusting Spice Levels:
- If you prefer a milder soup, reduce the amount of red curry paste or use a milder variety.
- For more heat, add extra red curry paste or fresh chili peppers.
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Vegetarian/Vegan Option:
- Replace chicken breast with tofu or a variety of vegetables like carrots, zucchini, or baby corn.
- Use vegetable broth instead of chicken broth.
- Substitute fish sauce with soy sauce or a vegan fish sauce alternative.
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Flavor Enhancements:
- Add a splash of soy sauce or tamari for extra umami.
- A teaspoon of sugar can balance the flavors if the soup is too tangy or spicy.
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Lemongrass Preparation:
- To bruise lemongrass, gently crush it with the back of a knife or a rolling pin to release its aromatic oils.
- Remember to remove the stalks before serving, as they are tough and fibrous.
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Kaffir Lime Leaves:
- If you can’t find kaffir lime leaves, substitute with the zest of a lime for a similar aromatic quality.
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Serving Suggestions:
- Serve with a side of jasmine rice to make it a more filling meal.
- Garnish with fresh cilantro, green onions, or thinly sliced red chilies for added color and flavor.
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Storage and Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent the coconut milk from separating.
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Customization:
- Feel free to add other ingredients like bamboo shoots, baby corn, or snap peas for added texture and nutrition.
- Adjust the lime juice to taste; some may prefer more or less acidity in their soup.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @feelacook on Instagram and hashtag it #feelacook.