Creamy, spicy, and full of flavor…
Spicy Thai coconut soup is our favorite Asian comfort food: rich, creamy, spicy, and fragrant. It’s one of those dishes that announces its presence with smells that taste good enough to eat! It’s hearty enough to stand on its own, but pour it over jasmine rice and you have a real meal at the ready in minutes.
The heat in this recipe is delivered by fresh red jalapeño, but you can opt for a few other directions. If you want more spiciness, try Thai peppers (it’s a significant upgrade, so be ready) or if you have sambal oelek at hand, you can use a few teaspoons of it in the soup to provide a comparable heat to jalapeño.
- 1 pound chicken breast or thighs boneless and skinless, sliced into 1/4 inch pieces
- 2 cans coconut milk
- 1 cup chicken broth
- 2 kaffir lime leaves halved
- 1 stalk lemongrass chopped into 1/4 inch pieces
- 1/4 cup ginger peeled and roughly chopped
- 12 scallions roughly chopped
- 2 tomatoes roughly chopped
- 1/2 red onion roughly chopped
- 3/4 cup oyster mushrooms
- 2 red jalapeño peppers seeded and diced
- 3 tablespoons chopped cilantro
- 2 tablespoons lime juice approximately one lime
- 2 teaspoons fish sauce
- 1 tablespoon sugar
- In a sauce pan, add the coconut milk, chicken broth, lime leaves, lemongrass, and galangal. Bring the mix to a boil.
- Add the jalapeños, tomatoes, onions, mushrooms, chili peppers, and chicken, then lower heat to simmer the mix until the chicken is cooked fully through.
- Add the fish sauce, sugar, lime juice and cilantro and stir.
- Serve as a soup or over rice.
- Want a more even heat through the soup? Use 2 teaspoons of sambal oelek chili paste instead of jalapeño.