Thai Coconut Chicken Soup

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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4 cubed skinless boneless chicken breast halves
2 cups coconut milk (canned, in the Oriental foods section)
1 tsp. Laos powder (from an Oriental grocery)
2 chopped green onions
4 chopped red Fresno chiles
1 Tbsp. nam pla
2 tsp. powdered lemon grass (or fresh lemon grass)
1 juiced lime


Bring 1 cup of coconut milk to boil. Add the chicken, lemon grass and Laos powder. Cover and simmer until the chicken is tender. Add the remaining cup of coconut milk, green onions and chiles. Do not boil. Stir in the lime juice and fish sauce just before serving.

You can cook the chicken with the coconut milk and seasonings in the microwave on about 50% power for 20 minutes.

Makes the broth especially rich.

Recipe added September 2004