Easiest Way to Cook Tasty Spicy Thai chicken soup

Spicy Thai chicken soup. 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. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer.

Give the lemongrass stalk a good whack with a mallet to open it up and add it to the pot along with the garlic, ginger, and scallions (white and light green parts only, reserve the dark parts for garnish). This simple Thai chicken soup (aka Tom Ka Gai) has that distinctive Thai flavor -a balance of spicy, salty, sweet, and sour. A bit creamier than Tom Yum soup, you will especially welcome this soup's frangrance and comforting warmth during the winter. You can cook Spicy Thai chicken soup using 15 ingredients and 3 steps. Here is how you cook that.

Ingredients of Spicy Thai chicken soup

1. You need of canola oil.
2. You need of sliced mushrooms.
3. You need of diced red bell pepper.
4. You need of minced fresh ginger.
5. You need of garlic cloves.
6. Prepare of lemongrass stalk.
7. It's of sambal (fresh chili paste).
8. It's of low sodium chicken stock.
9. You need of coconut milk.
10. Prepare of shredded chicken (I use white meat).
11. You need of chopped green onion.
12. You need of cilantro and fresh lime to garnish.
13. It's of fish sauce.
14. You need of rice uncooked.. added with the chicken stock. it will cook in the soup.
15. Prepare of thai red curry paste (Or little more if you like).

Tom Ka Gai can either be served as an appetizer or as the star player. How to make Thai Spicy Chicken Noodle Soup. Full instructions are included in the recipe below. But as a brief overview, to make this Thai Spicy Chicken Noodle Soup recipe, simply: Make the flavor base: Sauté the onions and bell pepper in a bit of coconut oil.

Spicy Thai chicken soup step by step

1. 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. Add chile and curry paste; cook 1 minute...
2. Add Chicken Stock, coconut milk, fish sauce, and rice; bring to a boil. Reduce heat to low; simmer for 10 minutes..
3. Add chicken to pot ; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and lime juice.

Then add the garlic, ginger, and red curry paste. Heat the vegetable oil in a large pot over medium-high heat. Add the garlic and curry paste and. Add chicken stock, coconut milk, fish sauce, sugar, and lime juice. Pour soup into bowls and garnish with green onion and cilantro.