Spicy Thai Coconut Soup
Ingredients
- 1 pound chicken breast or thighs boneless and skinless, sliced into 1/4 inch pieces
- 2 cans coconut milk
- 1 cup chicken broth
- 2 kaffir lime leaves halved
- 1 stalk lemongrass chopped into 1/4 inch pieces
- 1/4 cup ginger peeled and roughly chopped
- 12 scallions roughly chopped
- 2 tomatoes roughly chopped
- 1/2 red onion roughly chopped
- 3/4 cup oyster mushrooms
- 2 red jalapeño peppers seeded and diced
- 3 tablespoons chopped cilantro
- 2 tablespoons lime juice approximately one lime
- 2 teaspoons fish sauce
- 1 tablespoon sugar
Instructions
- In a sauce pan, add the coconut milk, chicken broth, lime leaves, lemongrass, and galangal. Bring the mix to a boil.
- Add the jalapeños, tomatoes, onions, mushrooms, chili peppers, and chicken, then lower heat to simmer the mix until the chicken is cooked fully through.
- Add the fish sauce, sugar, lime juice and cilantro and stir.
- Serve as a soup or over rice.
Notes
Other heat options:
- Want more heat? Opt for Thai chilies instead of red jalapeños.
- Want a more even heat through the soup? Use 2 teaspoons of sambal oelek chili paste instead of jalapeño.
- Want a more even heat through the soup? Use 2 teaspoons of sambal oelek chili paste instead of jalapeño.