Spicy Chicken Thai Soup
Description
This Thai-inspired spiced soup with tender chicken chunks and mushrooms is rich and flavorful from coconut milk, red curry paste, ginger, and garlic.
Ingredients
•
3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
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4 cloves garlic, chopped
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1 (4 inch) piece fresh ginger root, chopped
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4 cups chicken broth
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1 tablespoon vegetable oil
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2 1/2 pounds skinless, boneless chicken thighs, cut into chunks
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12 ounces fresh white mushrooms, quartered
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3 tablespoons fish sauce
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2 teaspoons red curry paste
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1 lime, juiced
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2 (14 ounce) cans coconut milk
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1 red onion, sliced
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1/2 bunch cilantro, roughly chopped
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1 lime, cut into wedges, for serving
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1 fresh jalapeno pepper, sliced into rings
Directions
1
Stir together lemongrass, garlic, and ginger in a large stockpot over medium-high heat until fragrant. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain broth and set aside. Discard lemongrass, garlic, and ginger.
2
Heat oil in a large soup pot over medium heat. Cook and stir chicken in hot oil for 5 minutes. Add mushrooms and cook for 5 more minutes. Stir in fish sauce, red curry paste, and lime juice until combined.
3
Pour in broth and coconut milk; return to a simmer and cook on low heat for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard.
4
Add red onion; cook until onion softens, about 5 minutes. Remove from heat and stir in about 1/2 of the cilantro. Portion soup into bowls and serve with plates of lime wedges, jalapeño rings, and remaining cilantro.
5
Serve and enjoy.