Spicy Chicken Thai Soup with Coconut Milk

Name: Spicy Chicken Thai Soup with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 tablespoons vegetable oil; 1 medium onion (thinly sliced); 2 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 2 tablespoons Thai red curry paste; 400 ml coconut milk (full-fat); 1 litre chicken stock; 500 grams chicken breast (sliced); 2 tablespoons fish sauce; 1 tablespoon brown sugar; 1 large lime (juiced); 1 cup mushrooms (sliced); 1 red bell pepper (sliced); 1 cup snow peas (trimmed); 1/4 cup fresh cilantro (chopped, for garnish)

45 min 4 servings Medium

All Recipes

A fragrant and spicy chicken Thai soup with coconut milk, perfect for chilly nights.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Medium

This Spicy Chicken Thai Soup is a delightful blend of vibrant Thai flavours, featuring tender chicken and creamy coconut milk. It's perfect for those who love a bit of heat and aromatic spice in their meal. The key to this dish's success is the balance of spicy, sweet, and sour elements, which are hallmarks of Thai cuisine. This version is both satisfying and simple to make, ideal for home cooks looking to explore international flavours without leaving their kitchen. Whether you're a fan of Thai food or new to it, this soup will surely become a favourite. It's comforting and versatile, making it an excellent choice for a quick weeknight dinner or a casual gathering with friends.

Ingredients

Servings

For the soup

Instructions

Sauté aromatics

Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent, about 3 minutes.

Pro tip: Stir frequently to prevent burning.

Add curry paste

Stir in the Thai red curry paste and cook for another 2 minutes until fragrant.

Pro tip: This helps to release the full flavour of the paste.

Incorporate liquids

Pour in the coconut milk and chicken stock, stirring to combine. Bring to a simmer.

Pro tip: Use a whisk to blend the curry paste into the liquids smoothly.

Cook chicken

Add the sliced chicken breast to the pot and cook for 10-15 minutes, or until the chicken is cooked through.

Pro tip: Ensure the chicken is fully submerged in the broth for even cooking.

Season soup

Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.

Pro tip: Taste as you go to balance the sweet, salty, and sour flavours.

Add vegetables

Add the mushrooms, bell pepper, and snow peas. Cook for another 5 minutes until the vegetables are tender-crisp.

Pro tip: Do not overcook the vegetables to maintain their texture.

Finish and serve

Remove from heat and garnish with fresh cilantro before serving.

Pro tip: Serve with lime wedges for extra zing.

💡

Tips & Tricks

For extra heat, add more Thai red curry paste.
Use fresh lime juice for a brighter flavour.
Garnish with fresh cilantro for added freshness.

Serving Suggestions

Serve this Spicy Chicken Thai Soup with a side of jasmine rice to soak up the delicious broth. A crisp Thai salad would make a refreshing accompaniment. This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving to preserve the flavours.

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