Spicy Chicken Thai Soup
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
51
Spice
59
Sweetness
53
Sourness
33
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 cloves
Garlic (chopped)4 cups
Chicken Broth1 tbsp
Vegetable Oil2 tsps
Red Curry Paste3 tbsps
Fish SauceDirections:
1
Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat
2
Stir in chicken broth and bring to a boil
3
Reduce heat to low and simmer for 30 minutes
4
Strain chicken broth and set aside
5
Discard lemon grass, garlic, and ginger
6
Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes
7
Stir in mushrooms and cook for 5 more minutes
8
Stir in red curry paste, fish sauce, and lime juice until combined
9
Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes
10
Skim off any excess oil and fat that rises to the top and discard
11
Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes
12
Remove from heat and add about 1/2 the cilantro
13
Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos