Make Thai food at home with Spicy Thai Chicken Soup recipe that’s ready in about 30 minutes!
This post was sponsored by Ling Ling, all opinions expressed in my post are my own.
When my husband and I were dating we liked to go to a Thai restaurant for lunch. We always ordered Pad Thai because we really no idea what else to order. One day we decided to be adventurous and order Volcano Chicken. The vague menu description sounded delicious!
You can imagine our surprise when the server brought a whole chicken skewered like it was standing up on a platter. He proceeded to take out a lighter and lit the whole chicken on fire! We still laugh about that today.
Since then we’ve become more well versed in Thai food thanks to our friends. We love the flavors of Thai food. I was surprised to discover that Thai food can be quite spicy, which I love.
Although we have plenty of Thai restaurants we could go to, I enjoy making Thai at home. It’s usually fairly quick and easy and is full of flavor. This spicy Thai chicken soup is just that – full of flavor and easy to make.
Spicy Thai Chicken Soup Recipe
You will need a few Thai ingredients to make this soup, but they are easy to find at most grocery stores (at least the ones in my area). You’ll need fish sauce, red curry paste, and coconut milk (in the can). I do not find the red curry paste to be spicy at all so I also add sirracha chili sauce for heat. But that is totally optional!
When adding the red curry paste, start with a little and keep adding until you reach the flavor you like. I started with 1 teaspoon but found that the coconut milk was overpowering the curry. I kept adding until I was pretty close to 1/4 cup of curry. You’ll have to experiment to find what you like best.
One more tip – don’t skip the lime! I was surprised that it was the addition of the lime that really made this taste “Thai” to me.
While you’re at the store grabbing the ingredients for the soup, make sure to stop by the freezer section and grab a box or two of Ling Ling Fried Rice. It makes a great dinner on it’s own, but it is also great with the soup.
Ling Ling Fried Rice has 5 different styles of fried rice including Yakitori Chicken, Yakiniku Beef, Thai-Style Chicken, Chinese-Style Vegetable, and Bibimbap Beef. Ling Ling’s Infusion Cooking process means the rice is infused with flavor and tastes just like your favorite take out!
It’s also great with our Easy 5 Minute Oriental Salad Recipe!
Make sure to print this $2 off one box of Ling Ling Fried Rice coupon! It’s good until January 31, 2018!
- 1 Tablespoon coconut oil
- 4 garlic cloves, minced
- 12 ounce package of sliced mushrooms
- 1 smaller red onion, thinly sliced
- 3 Tablespoons fish sauce
- Red curry paste to taste (at least 1 teaspoon)
- Juice from 1 lime
- 4 cups chicken broth
- 2.5 lbs, chicken, cooked and shredded
- 2 cans (13.5-14 oz) coconut milk
- Sirracha red chili sauce to taste
- Cilantro, sliced jalapenos, limes for garnish
Heat oil in a large dutch oven or soup pot over medium high heat. Saute mushrooms, garlic and half the onion just until the mushrooms soften and glisten, roughly 3-5 minutes.
Stir curry paste, fish sauce and lime juice. Cook for 1 minute.
Add chicken and stir. Add broth and coconut milk and stir. Taste broth and add more curry paste as needed. We used 2-3 Tablespoons. Add sirracha if more heat is desired.
Let soup come to a simmer. Turn down heat and allow to continue to simmer for 25-30 minutes.
Taste soup and add more sirracha as needed. Serve with a garnish of sliced jalapenos, lime wedges and cilantro.
Amount Per Serving: Calories: 649 Total Fat: 47g Saturated Fat: 23g Cholesterol: 147mg Sodium: 1309mg Fiber: 1g Sugar: 6g Protein: 41g
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