Spicy Thai Chicken Soup

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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INGREDIENTS
  • 1 can (14 oz.) coconut milk
  • 1 can (14 oz.) reduced-sodium chicken broth
  • 6 quarter-size slices fresh ginger
  • 1 stalk fresh lemongrass, cut in 1-in. pieces
  • 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
  • 1 cup sliced mushrooms
  • 1 tablespoon fresh lime juice
  • 1 tablespoon Thai or Vietnamese fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon Thai chili paste
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh cilantro
  • 1 Thai chile, seeded and diced
  1. In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil, Thai chile,  and cilantro.

Adapted from michelle-s.com