Spicy Chicken Thai Soup

Spicy Chicken Thai Soup

122
Chef John 15180

"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."

Ingredients 1 h 15 m {{adjustedServings}} servings 596 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 596 kcal
  • 30%
  • Fat:
  • 44.8 g
  • 69%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 41 g
  • 82%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 1207 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

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  • Ready In

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

  • 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.
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Reviews 122

  1. 163 Ratings

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SB
8/11/2012

This recipe was delicious. There is something missing from the recipe, in step #5 it says to add the lime juice, but nowhere in the ingredients is lime juice listed other then the limes for garnishment. I used 2 tablespoons because I found another thai recipe similiar to this one and that's what it called for. Other then that, I followed this recipe to a T, and it was wonderful. Although, next time I would like a little more heat and will use serrano peppers instead of jalapenos. Also, this is a light soup recipe, and if your looking to make it more hearty try using basmati rice or glass noodle with it. They are both great. Thanks for sharing, will be using this often.

Em
10/24/2012

Really good! I poached this chicken in the broth but did everything else as written.

ConkyJoe
10/25/2012

Seriously delicious and very filling. Two minor changes: (i) 1 1/2 lbs. of skinless, boneless chicken thighs & 1 lb. chicken tenderloins rather than all thighs, and (ii) 4 tsp. red curry paste rather than 2 tsp. Chef John’s video for making this soup is worth watching, and apparently reflects the original way he made it versus this version seemingly altered by AR slightly. Great recipe, great soup . . . grand slam homer, Chef John.