Best Spicy Chicken Thai Soup Recipes

SPICY CHICKEN THAI SOUP

Steps:

• Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
• Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
• Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
• Stir in mushrooms and cook for 5 more minutes.
• Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
• Skim off any excess oil and fat that rises to the top and discard.
• Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
• Remove from heat and add about 1/2 the cilantro.
• Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

SPICY THAI COCONUT CHICKEN SOUP

Steps:

• Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

SPICY THAI COCONUT CHICKEN SOUP

Steps:

• 1. Start 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.
• 2. In 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.
• 3. In 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.
• 4. Fold 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.

SPICY THAI COCONUT CHICKEN SOUP

Steps:

• 1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lelmongrass); cook 3 minutes, stirring occasionally. Add chili 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 lemon juice.

SPICY CHICKEN THAI SOUP

Steps:

• In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes or until onion is translucent.
• Stir in chicken broth, sauce mix (from Hamburger Helper™ box), gingerroot, curry paste and chile paste. Heat to boiling, stirring constantly.
• Reduce heat; cover and simmer 10 minutes, stirring occasionally.
• Stir in uncooked pasta (from Hamburger Helper™ box), bell pepper, chicken and coconut milk. Heat to boiling. Reduce heat; cover and simmer 10 minutes longer or until pasta is tender.

SPICY CHICKEN THAI NOODLE SOUP

Steps:

• In a slow cooker on low heat, combine chicken broth, wine, water, onion, green onion, garlic, carrots, celery, salt, black pepper, curry, sage, poultry seasoning, oregano and cayenne.
• In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker.
• Cook soup 8 hours on low or 5 hours on high.
• About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles.