Spicy Coconut, Chicken & Mushroom Soup

Caregory : Dinner Ideas

Coconut milk tames the heat and combines deliciously with shredded chicken breast in this spicy Thai-inspired coconut chicken soup.


    • 2 teaspoons canola oil

    • 1 cup sliced mushrooms

    • ½ 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 reduced-sodium chicken broth

    • 1 ¼ cups light coconut milk

    • 4 teaspoons fish sauce

    • 1 tablespoon sugar

    • 2 cups shredded cooked chicken breast (about 8 ounces)

    • ½ cup green onion strips

    • 3 tablespoons chopped fresh cilantro

    • 2 tablespoons fresh lime juice


    1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms, bell pepper, ginger, garlic and 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.


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