spicy thai coconut chicken soup
(1 rating)
Some of my favorites are Thai foods.
(1 rating)
yield
8 -12
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For spicy thai coconut chicken soup
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2 tspsesame oil
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2 tsphot chili oil
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1 cmushrooms, sliced
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8 tspminced ginger, fresh
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8garlic cloves, minced
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2 Tbsplemongrass, paste
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2 Tbspred curry paste, a taste of thai
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2 Tbspcornstarch
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6 cchicken broth
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2 cancoconut milk (13.5 oz cans)
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4 tspfish sauce
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4 Tbspsugar
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8 ozcan of bamboo shoots, strips
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1roasted chicken, pulled of the bone in big chunks
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4 ozroasted red bell peppers, 1/2 jar
- SERVE OVER...
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1/3 cup jasmine rice
- GARNISH WITH...
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green onions, chopped (as desired)
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chopped cilantro, fresh (as desired)
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dash of lime juice, fresh
How To Make spicy thai coconut chicken soup
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1Start by pulling all the roasted chicken off the bones. Keep in big chucks. Set aside. Cook Jasmine Rice according to package. I use my rice cooker and add 2 cups rice and 4 cups water to make about 2 cups.
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2In large stock pot add Sesame Oil and Hot Chili Oil. Coat entire pot. Add mushrooms and cook for 1 minute. Bouillon Cubes, Ginger, Garlic, and Lemongrass. Cook for about 5 minutes making sure the bouillon is married with everything. -
3In a small glass bowl mix together the Red Curry paste, and Cornstarch and stir really good for about 1 minute. Add water, Coconut Milk, Fish Sauce, and Sugar. Simmer 1 minute. Reduce heat and simmer for 10 minutes.
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4Fold in Chicken and Roast Peppers. Serve in bowl over cooked jasmine rice. Top as desired with green onions, cilantro, and a dash of lime juice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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