Spicy Chicken Thai Soup


  • 3lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
  • 4 cloves garlic, chopped
  • 1 (4 inch) piece fresh ginger root, chopped
  • 4 cups chicken broth
  • 1 tablespoon vegetable oil
  • 2 ½ pounds skinless, boneless chicken thighs, cut into chunks
  • 12 ounces fresh white mushrooms, quartered
  • 2 teaspoons red curry paste
  • 3 tablespoons fish sauce
  • 1lime, juiced
  • 2 (14 ounce) cans coconut milk
  • 1red onion, sliced
  • ½ bunch cilantro, roughly chopped
  • 1lime, cut into wedges, for serving
  • 1fresh jalapeno pepper, sliced into rings
  • Directions

  • Step 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.


  • Step 2

    Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.

  • Step 3

    Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.

  • Step 4

    Stir in mushrooms and cook for 5 more minutes.

  • Step 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.

  • Step 6

    Skim off any excess oil and fat that rises to the top and discard.

  • Step 7

    Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.

  • Step 8

    Remove from heat and add about 1/2 the cilantro.

  • Step 9

    Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

  • 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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