Spicy chicken Thai soup

Spicy chicken Thai soup


1 person made this

About this recipe: 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.

Chef John

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.

See it on my blog

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