Spicy Chicken Thai Soup Recipes

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SPICY THAI COCONUT CHICKEN SOUP



Spicy Thai Coconut Chicken Soup image

For national soup month in January, I came up with a new recipe every day. This one is my favorite! It's so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 6 servings (2 quarts)

Number Of Ingredients 17

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 tablespoons cornstarch
3 tablespoons peanut or canola oil, divided
1 large onion, chopped
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
2 teaspoons red curry powder
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon Sriracha chili sauce
1 can (13.66 ounces) light coconut milk
1 carton (32 ounces) chicken broth
2 cups thinly sliced Chinese or napa cabbage
1 cup thinly sliced fresh snow peas
Thinly sliced green onions
Lime wedges

Steps:

  • Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

Nutrition Facts : Calories 244 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1017mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

SPICY CHICKEN THAI SOUP



Spicy Chicken Thai Soup image

Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 15

3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
4 cloves garlic, chopped
1 (4 inch) piece fresh ginger root, chopped
4 cups chicken broth
1 tablespoon vegetable oil
2 ½ pounds skinless, boneless chicken thighs, cut into chunks
12 ounces fresh white mushrooms, quartered
2 teaspoons red curry paste
3 tablespoons fish sauce
1 lime, juiced
2 (14 ounce) cans coconut milk
1 red onion, sliced
½ bunch cilantro, roughly chopped
1 lime, cut into wedges, for serving
1 fresh jalapeno pepper, sliced into rings

Steps:

  • 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. Reduce heat to low and simmer for 30 minutes.
  • Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
  • Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
  • Stir in mushrooms and cook for 5 more minutes.
  • Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
  • Skim off any excess oil and fat that rises to the top and discard.
  • Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
  • Remove from heat and add about 1/2 the cilantro.
  • Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

Nutrition Facts : Calories 596 calories, Carbohydrate 14.3 g, Cholesterol 114 mg, Fat 44.8 g, Fiber 3 g, Protein 41 g, SaturatedFat 28.9 g, Sodium 1207.4 mg, Sugar 2.9 g

THAI CHICKEN SOUP



Thai Chicken Soup image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons green curry paste
6 cups low-sodium chicken broth
1 15-ounce can coconut milk
1 tablespoon fish sauce, plus more to taste
2 red bell peppers, thinly sliced
4 ounces thin rice noodles, broken into pieces
2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
1 tablespoon fresh lime juice, plus more to taste
1 cup roughly chopped fresh cilantro

Steps:

  • Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
  • Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

SKINNY THAI CHICKEN SOUP



Skinny Thai Chicken Soup image

42% fewer calories • 69% less sat fat • 55% more vitamin A than the original recipe. Get a bonus from red peppers and baby spinach.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 16

1 teaspoon canola oil
1 small onion, cut into thin wedges (1 cup)
2 cups sliced fresh mushrooms (6 oz)
1/2 medium red bell pepper, cut into thin bite-size strips (1 cup)
2 cloves garlic, finely chopped
1 teaspoon red curry paste
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1 1/2 cups shredded cooked chicken breast
1 teaspoon packed brown sugar
1/4 teaspoon salt
1 tablespoon cornstarch
2 tablespoons cold water
1 can (14 oz) reduced-fat (lite) coconut milk (not cream of coconut)
4 cups fresh baby spinach leaves
2 tablespoons chopped fresh cilantro
Lime wedges, if desired

Steps:

  • In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently. Add bell pepper and garlic; cook 2 to 3 minutes longer, stirring frequently, until vegetables are tender. Remove from heat; stir in curry paste until melted.
  • Stir in broth, chicken, brown sugar and salt. Return to heat. Heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring frequently.
  • In small bowl, stir cornstarch and water until smooth. Add cornstarch mixture and coconut milk to soup mixture; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until slightly thickened.
  • Stir in spinach and cilantro. Cook about 1 minute or just until mixture is hot and spinach is wilted. Serve soup with lime wedges.

Nutrition Facts : Calories 150, Carbohydrate 8 g, Cholesterol 30 mg, Fiber 1 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 4 g, TransFat 0 g

SPICY CHICKEN SOUP



Spicy Chicken Soup image

Categories     Soup/Stew     Chicken     Mint     Winter     Shallot     Cilantro     Gourmet

Yield Makes 8 servings (as part of larger meal; makes about 6 1/2 cups)

Number Of Ingredients 9

6 cups Thai chicken stock
2 to 3 teaspoons northern Thai chile powder
4 small shallots, thinly sliced (1/4 cup)
3/4 lb skinless boneless chicken breast, cut into 1 1/2- by 1/4-inch strips
1 to 2 tablespoons nam pla (Asian fish sauce; preferably Thai)
2 tablespoons soy sauce
1/2 cup coarsely chopped fresh mint
2 scallions, thinly sliced
1 cup loosely packed fresh cilantro leaves

Steps:

  • Bring stock to a simmer in a 3- to 4-quart saucepan, then stir in chile powder (to taste) and shallots and simmer, uncovered, 2 minutes. Add chicken and simmer until just cooked through, about 2 minutes. Stir in fish sauce (to taste) and soy sauce and simmer 1 minute. Remove from heat and stir in mint.
  • Serve soup warm, topped with scallions and cilantro.

SPICY CHICKEN THAI SOUP



Spicy Chicken Thai Soup image

This easy, rich and creamy Thai soup made with chicken and coconut milk is sure to be a hit.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 5

Number Of Ingredients 11

1 tablespoon vegetable oil
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 carton (32 oz) Progresso™ chicken broth
1 box Hamburger Helper™ lasagna
1 teaspoon grated fresh gingerroot
2 tablespoons red curry paste
1 tablespoon chile paste
1 medium red bell pepper, cut into 2-inch strips (about 1 cup)
2 cups shredded cooked chicken
1 can (13.66 oz) coconut milk (not cream of coconut)

Steps:

  • In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes or until onion is translucent.
  • Stir in chicken broth, sauce mix (from Hamburger Helper™ box), gingerroot, curry paste and chile paste. Heat to boiling, stirring constantly.
  • Reduce heat; cover and simmer 10 minutes, stirring occasionally.
  • Stir in uncooked pasta (from Hamburger Helper™ box), bell pepper, chicken and coconut milk. Heat to boiling. Reduce heat; cover and simmer 10 minutes longer or until pasta is tender.

Nutrition Facts : Calories 450, Carbohydrate 37 g, Cholesterol 50 mg, Fat 4, Fiber 2 g, Protein 21 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 11 g, TransFat 0 g

QUICK THAI-INSPIRED CHICKEN SOUP



Quick Thai-Inspired Chicken Soup image

This is a non-spicy Thai chicken soup made delicious with coconut milk, fresh veggies, and ginger. You can serve this over rice.

Provided by Bree

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 (2 inch) piece fresh ginger, grated
4 cloves garlic, finely chopped
1 small onion, thinly sliced
1 medium red bell pepper, seeded and thinly sliced
1 medium carrot, sliced
1 (6 ounce) skinless, boneless chicken breast, cut into bite-sized pieces
1 (15 ounce) can chicken broth
1 (15 ounce) can coconut milk
4 medium heads baby bok choy

Steps:

  • Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Add ginger and garlic and saute for about 1 minute. Add onion, bell pepper, and carrot and saute for 1 minute more. Add chicken and cook and stir until browned and no longer pink in the centers, 5 to 7 minutes.
  • Pour in chicken broth and coconut milk and bring to a boil.
  • Slice bok choy diagonally. Add to boiling soup and cook until tender, about 5 minutes. Serve in bowls.

Nutrition Facts : Calories 462.9 calories, Carbohydrate 28.2 g, Cholesterol 26.9 mg, Fat 32.6 g, Fiber 11 g, Protein 25 g, SaturatedFat 21.7 g, Sodium 1103.3 mg, Sugar 13.2 g

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Top Asked Questions

How do I make spicy Thai coconut chicken soup?
Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup. Read the full recipe after the video. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally.
How to make Thai soup recipe?
This easy-to-make Thai soup recipe has plenty of spice to warm the bones, and it will fill you up with plenty of chicken, coconut milk, rice and lots of seasoning. Heat a large pan or wok to medium heat. Add olive oil and heat. Add onion, celery and chili peppers. Cook about 6-7 minutes, until they are all softened and begin to brown.
How to make spicy chicken soup?
How we make our Spicy Chicken Soup. 1) Boil lemongrass and galangal in 2 cups of water for 5 minutes. Add garlic and hot chili, and continue boiling for another minute. 2) Add the chicken, mushrooms, kaffir lime leaf, and nam prik pao sauce. Boil for 2 - 3 minutes or until the chicken is cooked.
What is in Thai spicy chicken noodle soup?
This easy Thai Spicy Chicken Noodle Soup recipe is made with creamy coconut milk, rice noodles, chicken, Thai red curry paste, broth, and veggies. It makes a hearty, gluten free meal that is perfect for a weeknight dinner. Learn how to make homemade Thai noodle soup with this quick and simple recipe.

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