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.

A bit creamier than Tom Yum soup, you will especially welcome this soup's frangrance and comforting warmth during the winter. Tom Ka Gai can either be served as an appetizer or as the star player. Heat the vegetable oil in a large pot over medium-high heat. You can cook Spicy Thai chicken soup using 15 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Spicy Thai chicken soup

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

Add the garlic and curry paste and. 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.

Spicy Thai chicken soup instructions

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

Add chicken stock, coconut milk, fish sauce, sugar, and lime juice. Pour soup into bowls and garnish with green onion and cilantro. This spicy, fragrant, slurpy noodle soup, inspired by some of my favorite Thai restaurant dishes, is like sunshine on a dreary day. What's more, it's made with rotisserie chicken and Thai pantry staples (available in most supermarkets)—such as green curry paste, fish sauce, coconut milk, and fresh ginger—so it's almost instant gratification. Place a large sauce pot over medium-high heat.