Spicy Thai Chicken Soup Recipe: A Flavorful and Easy Meal

Ingredients

• 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
• 4 cloves garlic, chopped
• 1 (4 inch) piece fresh ginger root, chopped
• 4 cups chicken broth
• 1 tablespoon vegetable oil
• 2.5 pounds skinless, boneless chicken thighs, cut into chunks
• 12 ounces fresh white mushrooms, quartered
• 3 tablespoons fish sauce
• 2 teaspoons red curry paste
• 1 lime, juiced
• 2 (14 ounce) cans coconut milk
• 1 red onion, sliced
• 0.5 bunch cilantro, roughly chopped
• 1 lime, cut into wedges, for serving
• 1 fresh jalapeno pepper, sliced into rings

Instructions

1. In a large stockpot, combine lemongrass, garlic, and ginger over medium-high heat. Stir until fragrant. Add chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes. Strain broth and set aside, discarding the solids.
2. Heat oil in a large soup pot over medium heat. Cook chicken for 5 minutes. Add mushrooms and cook for 5 more minutes. Stir in fish sauce, red curry paste, and lime juice until well combined.
3. Add broth and coconut milk, bring to a simmer, and cook on low heat for 15 to 20 minutes. Skim off any excess oil and fat from the surface.
4. Stir in red onion and cook until softened, about 5 minutes. Remove from heat and stir in half of the cilantro. Serve soup in bowls with lime wedges, jalapeño rings, and remaining cilantro.
5. Serve and enjoy your homemade Thai chicken soup!

Nutrition

• Calories: 596 kcal
• Fat Content: 45 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 1207 mg
• Protein Content: 41 g
• Cholesterol Content: 114 mg
• Carbohydrate Content: 14 g
• Saturated Fat Content: 29 g
• Unsaturated Fat Content: 0 g