Spicy Thai Coconut Chicken Soup

I was so hungry the night I made this soup that I simply could not stop to take a picture of it. The next day, I pulled out the leftovers to take a picture and it looked way too close to vomit to post on here, so here is a fancier, professional photo of the recipe I was so excited to eat.

This was actually a pretty fun soup to make - I loved using ingredients like lemongrass and coconut milk, which I don't often use. I made it on a cold, damp day (aren't they all, though?) and it was warm and comforting and just spicy enough to be a little more challenging on your palate than a plain old soup.

I would definitely recommend the recipe to anyone who likes spice and coconut and thai flavors. It could be a pretty easy and quick weeknight meal, I would just recommend cooking and shredding the chicken beforehand.

Spicy Thai Coconut Chicken Soup (from Cooking Light)


2 teaspoons canola oil

• (1 cup sliced mushrooms - I didn't use mushrooms because they're disgusting, but you're free to)
• 1/2 cup chopped red bell pepper
• 4 teaspoons minced peeled fresh ginger
• 4 garlic cloves, minced
• 1 (3-inch) stalk lemongrass, halved lengthwise
• 2 teaspoons sambal oelek (ground fresh chile paste)
• 3 cups chicken stock or fat free, lower-sodium chicken broth
• 1 1/4 cups light coconut milk
• 4 teaspoons fish sauce
• 1 tablespoon sugar
• 2 cups shredded cooked chicken breast (about 8 ounces)
• 1/2 cup green onion strips
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 
  
• Heat a Dutch oven (I used a large pot) over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.