Spicy chicken Thai soup

    1 hour 15 min

    This Thai-inspired soup is packed with chunks of tender chicken and mushrooms. It's rich and creamy but red curry paste, ginger, lemongrass and fresh chilli peppers make it nice and spicy.

    19 people made this

    Serves: 6 

    • 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
    • 4 cloves garlic, chopped
    • 1 (2cm) piece fresh ginger, chopped
    • 1 litre chicken stock
    • 1 tablespoon vegetable oil
    • 1.25kg skinless, boneless chicken thighs, cut into chunks
    • 325g fresh white mushrooms, quartered
    • 2 teaspoons red curry paste
    • 3 tablespoons fish sauce
    • 1 lime, juiced
    • 2 (400ml) tins coconut milk
    • 1 red onion, sliced
    • 1/2 bunch coriander, roughly chopped
    • 1 lime, cut into wedges, for serving
    • 1 fresh jalapeno chilli pepper, sliced into rings

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Stir lemongrass, garlic and ginger together in a large stock pot over medium-high heat. Stir in chicken stock and bring to the boil. Reduce heat to low and simmer for 30 minutes.
    2. Strain chicken stock 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 stock 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 fresh coriander.
    9. Serve in bowls with fresh coriander, lime wedges and freshly sliced chilli pepper.

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    Reviews in English (279)


    This soup is amazing! I made it about 5 times in 4 weeks and everyone was raving about it. I tweaked the recipe each time and this is my recommendations: 1. use 1 can of coconut milk, not 2. Using 2 totally dilutes the flavors. 2. I add 2 kafir lime leaves, for an authentic Thai flavor. 3. Instead of straining the broth, I use a large infuser ball and keep the garlic, ginger, lime leaves and lemon grass inside,and keep it in the finished soup product so the soup gets as much kick as possible. 4. For a one pot cooking method, I sautee mushrooms in the oil, add fish sauce, and then add the broth/infuser ball (with garlic, ginger, lemon grass and lime leaves). After adding the broth, I added an entire boneless chicken leg/thigh and let it cook in the broth. After chicken is cooked, I removed it, shredded it and added it back to the pot. Then I added 1 can of coconut milk, curry paste, lime juice. Finish by garnishing with red onions, cilantro, jalapeno slices and lime wedge garnish.  -  09 Feb 2015  (Review from Allrecipes US | Canada)


    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.  -  11 Aug 2012  (Review from Allrecipes US | Canada)


    Really good! I poached this chicken in the broth but did everything else as written.  -  24 Oct 2012  (Review from Allrecipes US | Canada)