Recipe: Yummy Spicy Chicken Coconut Soup

Spicy Chicken Coconut Soup. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Serve with green onions and lime wedges.

In this ramen recipe, Vietnamese Pho meets classic chicken soup. The soup is light and nourishing, filled with healthy veggies cooked to tender-crisp with juicy chicken. I added gluten-free ramen noodles keeping the soup gluten-free. ♥ Nourishing chicken ramen soup for comfort. You can have Spicy Chicken Coconut Soup using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Spicy Chicken Coconut Soup

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

Spicy Chicken and Coconut Soup This creamy, Thai-style soup-as-a-meal has that irresistible balance of hot, sweet and sour that keeps you coming back for more. The lemon grass is there to flavour the broth and impart its lovely aroma - it's too tough to eat. Add the coconut milk and half a can of water, then bring to the boil. Tom kha gai, or Thai coconut chicken soup, is a spicy and sour hot soup made with coconut milk.

Spicy Chicken Coconut Soup step by step

1. Slice the chicken thighs length wise and season with salt, pepper, cayenne pepper, chili powder and paprika..
2. 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..
3. 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)..
4. Season with fish sauce to taste (this is pretty salty). I usually add about 1/8 cup of this and another tsp of salt..
5. This will be pretty darn spicy, but you can always modify with less heat..
6. I hope you enjoy this as much as I do..

The heat comes from chili-garlic sauce, and the sour from the lime juice. Slowly pour the chicken broth over the mixture, stirring continually. This spiralized version of Tom Khai Gai is a lightened up spin on the classic Thai chicken coconut soup, with some extra spicy flavor and zucchini noodles. Spicy Thai Chicken Coconut Soup with Zoodles While I love making healthy, spiralized version of my favorite pasta dishes, I think I may love Inspiralizing my favorite noodle […] Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil.