Recipe: 2020 Spicy Chicken Coconut Soup

Spicy Chicken Coconut Soup. Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup. For national soup month in January, I came up with a new recipe every day. It's so easy, with just a touch of special Thai flavors.

Great recipe for Spicy Chicken Coconut Soup. When chicken is done, add the coconut milk, jalapenos, cilantro, and lemongrass to the pot (ok if you do not have lemongrass as I've made this so many times without it and it still came out good). This tom kha soup (Thai coconut chicken) is just perfect. You can cook Spicy Chicken Coconut Soup using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Spicy Chicken Coconut Soup

You need 10 of Boneless Chicken Thighs.
Prepare 2 tbs of chili oil.
You need 1 tsp of salt.
It's 1 tsp of pepper.
Prepare 1 tbs of cayenne pepper.
Prepare 1 tbs of chili powder.
Prepare 1 tbs of paprika.
Prepare 3 cans of coconut milk.
You need 2 of jalapenos, sliced keeping the seeds.
It's 1 bunch of cilantro chopped.
It's to taste of Fish sauce.
It's to taste of Salt.
You need of Lemongrass optional.

Rich and creamy yet tangy and salty, this Thai coconut chicken soup recipe is filling but light and positively bursting with flavor. It's creamy and sweet and salty and spicy and bright all in one. This Coconut Turmeric Chicken Soup is a fun twist on your comforting classic homemade chicken soup. It's self care Saturday over here at the Budget Bytes house and I'm eating this super cozy Coconut Turmeric Chicken Soup.

Spicy Chicken Coconut Soup step by step

Slice the chicken thighs length wise and season with salt, pepper, cayenne pepper, chili powder and paprika..
Heat the chili oil in a pot and cook chicken until most of the liquid evaporates, flipping the chicken occassionally. About 20-30 minutes on medium heat..
When chicken is done, add the coconut milk, jalapenos, cilantro, and lemongrass to the pot (ok if you do not have lemongrass as I've made this so many times without it and it still came out good)..
Season with fish sauce to taste (this is pretty salty). I usually add about 1/8 cup of this and another tsp of salt..
This will be pretty darn spicy, but you can always modify with less heat..
I hope you enjoy this as much as I do..

Place the chicken stock (or broth) in a stockpot, add lemon grass, ginger and lime leaves. I recommend slicing the lime leaves along the veins almost to the midrib to allow for more flavor release. Cook this soup gently to prevent the coconut milk from separating. Texture: The broth is smooth thanks to the coconut milk and chunky thanks to the chicken and veggies. I think prepping the ingredients actually takes longer than cooking the soup (prep the ingredients ahead of time to make this recipe really fast).