Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, spicy chicken coconut soup. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup. Top with onions, cilantro, and juice. This Thai-inspired soup is hot and cool!
Spicy Chicken Coconut Soup is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Spicy Chicken Coconut Soup is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have spicy chicken coconut soup using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Spicy Chicken Coconut Soup:
- Make ready 10 Boneless Chicken Thighs
- Get 2 tbs chili oil
- Make ready 1 tsp salt
- Get 1 tsp pepper
- Take 1 tbs cayenne pepper
- Take 1 tbs chili powder
- Prepare 1 tbs paprika
- Make ready 3 cans coconut milk
- Prepare 2 jalapenos, sliced keeping the seeds
- Prepare 1 bunch cilantro chopped
- Make ready to taste Fish sauce
- Take to taste Salt
- Take Lemongrass optional
Texture: The broth is smooth thanks to the coconut milk and chunky thanks to the chicken and veggies. I think prepping the ingredients actually takes longer than cooking the soup (prep the ingredients ahead of time to make this recipe really fast). Thai coconut chicken soup takes the goodness of chicken soup to a new level with coconut milk, spicy curry, nutritious veggies and a delicious broth. By steeping lemongrass and ginger in the broth, which is the base of the soup, you'll release their oils and gain great health benefits.
Steps to make Spicy Chicken Coconut Soup:
- Slice the chicken thighs length wise and season with salt, pepper, cayenne pepper, chili powder and paprika.
- Heat the chili oil in a pot and cook chicken until most of the liquid evaporates, flipping the chicken occassionally. About 20-30 minutes on medium heat.
- When chicken is done, add the coconut milk, jalapenos, cilantro, and lemongrass to the pot (ok if you do not have lemongrass as I've made this so many times without it and it still came out good).
- Season with fish sauce to taste (this is pretty salty). I usually add about 1/8 cup of this and another tsp of salt.
- This will be pretty darn spicy, but you can always modify with less heat.
- I hope you enjoy this as much as I do.
This is a delightful soup ,creamy with coconut milk and fragrant with the elusive flavor of lemongrass. I got hold of the recipe years ago from a thai lady Place stock in a pot and add lemon grass,kaffir lime leaves,and onions. Bring to boil over medium heat. Combine coconut lowfat milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan over medium-high heat. Spicy Thai Chicken Coconut Soup with Zoodles While I love making healthy, spiralized version of my favorite pasta dishes, I think I may love Inspiralizing my favorite noodle … Prepare the Thai Coconut Soup Base: Heat the remaining neutral cooking oil over high heat in the stockpot over medium heat.
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