Name: Spicy Chicken Thai Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced; 4 cloves garlic, chopped; 1 (4 inch) piece fresh ginger root, chopped; 4 cups chicken broth; 1 tablespoon vegetable oil; 2.5 pounds skinless, boneless chicken thighs, cut into chunks; 12 ounces fresh white mushrooms, quartered; 2 teaspoons red curry paste; 3 tablespoons fish sauce; 1 lime, juiced; 2 (14 ounce) cans coconut milk; 1 red onion, sliced; 0.5 bunch cilantro, roughly chopped; 1 lime, cut into wedges, for serving; 1 fresh jalapeno pepper, sliced into rings

Spicy Chicken Thai Soup

4.7

(405)

312 Reviews

67 Photos

Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain.

Recipe by Chef John

Updated on October 10, 2019

Prep Time:

15 mins

Cook Time:

1 hrs

Total Time:

1 hrs 15 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
4 cloves garlic, chopped
1 (4 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 fresh white mushrooms, quartered
2 teaspoons red curry paste
3 tablespoons fish sauce
1 lime, juiced
2 (14 ounce) cans coconut milk
1 red onion, sliced
½ bunch cilantro, roughly chopped
1 lime, cut into wedges, for serving
1 fresh jalapeno pepper, sliced into rings

Directions

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.
Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
Stir in mushrooms and cook for 5 more minutes.
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.
Skim off any excess oil and fat that rises to the top and discard.
Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
Remove from heat and add about 1/2 the cilantro.
Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

Cook's Note:

The only exotic ingredient would be the fresh lemon grass. I've found most large grocery stores do carry it, but if not, you can substitute a few tablespoons of lemon zest.

Editor's Note:

The nutrition data for this recipe includes the full amount of the ingredients in the broth. The actual amount of the marinade consumed will vary.

Nutrition Facts (per serving)

596	Calories
45g	Fat
14g	Carbs
41g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 596
% Daily Value *
Total Fat 45g	57%
Saturated Fat 29g	145%
Cholesterol 114mg	38%
Sodium 1207mg	52%
Total Carbohydrate 14g	5%
Dietary Fiber 3g	11%
Total Sugars 3g
Protein 41g
Vitamin C 12mg	62%
Calcium 71mg	5%
Iron 8mg	44%
Potassium 1026mg	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.