Name: Spicy Thai Chicken Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tbsp oil; 1 onion (peeled and finely chopped); 3 cloves garlic (peeled and minced); 2 tsp galangal paste (or a 2cm piece of galangal, peeled and finely chopped); 1 lemon grass stalk (tough outer leaves removed and inner stalk sliced finely or 1 tsp lemongrass paste); 4 kaffir lime leaves; 2 red chillies (sliced); 10 shiitake mushrooms (sliced in half); 1 tbsp red Thai curry paste; 1 litre good quality chicken stock; 400 ml (14 oz) can of coconut milk; 1 tbsp fish sauce; 1 tbsp light brown sugar; 2 tbsp juice of 1 lime; 6 cooked chicken thigh fillets (shredded); 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water to form a paste/slurry; small bunch fresh coriander (roughly torn); 2 tsp chilli oil for drizzling; 1 lime (sliced)

Description

A flavorful and spicy Thai chicken soup made with a variety of fresh ingredients and spices.

Ingredients

Scale

1 tbsp oil
1 onion (peeled and finely chopped)
3 cloves garlic (peeled and minced)
2 tsp galangal paste (or a 2cm piece of galangal, peeled and finely chopped)
1 lemon grass stalk (tough outer leaves removed and inner stalk sliced finely or 1 tsp lemongrass paste)
4 kaffir lime leaves
2 red chillies (sliced)
10 shiitake mushrooms (sliced in half)
1 tbsp red Thai curry paste
1 litre good quality chicken stock
400 ml (14 oz) can of coconut milk
1 tbsp fish sauce
1 tbsp light brown sugar
2 tbsp juice of 1 lime
6 cooked chicken thigh fillets (shredded)
1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water to form a paste/slurry
small bunch fresh coriander (roughly torn)
2 tsp chilli oil for drizzling
1 lime (sliced)

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Instructions

Heat the oil in a large saucepan over a medium heat.
Add the onion and cook for 5 minutes, stirring often, until softened.
Add the garlic, galangal paste, lemongrass, lime leaves, chillies, mushrooms, and Thai curry paste. Cook for one minute, stirring often.
Add the chicken stock, coconut milk, fish sauce, sugar, lime juice, and shredded chicken.
Bring to the boil and simmer for 5-6 minutes, until the chicken is fully heated through. If you would like to thicken the soup at all, slowly pour in the cornflour/water slurry, whilst stirring.
Taste the soup and season with a little salt and pepper if needed.
Divide between bowls, then top with fresh coriander and drizzle with a little chilli oil. Top with slices of lime before serving.

Notes

Adjust the spice level by choosing different types of chillies.
Fresh ingredients yield the best flavor.
This soup can be made ahead and reheated before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: soup
Method: stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 6g
Sodium: 800mg
Fat: 22g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 20g
Cholesterol: 75mg