Spicy Thai Coconut Chicken Soup Recipe | Taste of Home
"For national soup month, I came up with a soup recipe every day,and this was my favorite. So easy with just a touch of special Thai flavors I used whole coconut milk,not lite. It made a big difference...."
INGREDIENTS
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1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
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3 tablespoons cornstarch
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3 tablespoons peanut or canola oil, divided
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1 large onion, chopped
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1 small jalapeno pepper, seeded and minced
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2 garlic cloves, minced
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2 teaspoons red curry powder
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1 teaspoon ground ginger
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3/4 teaspoon salt
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1/2 teaspoon ground turmeric
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1 teaspoon Sriracha chili sauce
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1 can (13.66 ounces) light coconut milk
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1 carton (32 ounces) chicken broth
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2 cups thinly sliced Chinese or napa cabbage
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1 cup thinly sliced fresh snow peas
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Thinly sliced green onions
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Lime wedges
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