Spicy Thai Coconut Soup
This delicious and hearty soup was inspired by the authentic Tom Kha Gai Soup or chicken coconut soup that is a staple in Thai cuisine. Tom Kha Gai Soup delivers a complexity of flavors that are salty, sour and spicy all at once with a silky rich coconut milk broth along with cooked chicken and mushrooms.
Remember to adjust the heat as necessary in this dish; if you want to minimize the heat, leave out the Crushed Red Pepper Flakes. Or, you could light this dish up by adding some Thai Bird Chiles or a spoonful of hot chile sauce. Serve this soup over rice, or turn it into an impromptu noodle bowl with some linguine or thick rice noodles.
Prep Time: 5 min.
Cooking Time: 30 min.
Servings: 4
Cooking Method: Stovetop
Category: Soup, Chicken, Light and Healthy, Quick and Easy, Asian
Cuisine: Thai
Ingredients:
- 1 Tablespoon olive oil
- 2 cups sliced mushrooms
- 1 medium red bell pepper, chopped
- 2 teaspoons fresh ginger, minced
- 1 teaspoon California Roasted Minced Garlic
- 2 teaspoons Spicy Thai Seasoning
- 1 cup or 1/2 can light coconut milk
- 1 cup chicken stock
- 2 cups water
- 1 Tablespoon honey
- 8 ounces cooked chicken, shredded
- 1 teaspoon Crushed Red Pepper Flakes (optional)
- 3 scallions, cut diagonally
- 1/4 cup cilantro, chopped
- 1 lime, cut into 4 wedges
Instructions:
- In a dutch oven or soup pot, bring olive oil to medium high heat.
- Add mushrooms and red bell pepper. Saute until vegetables begin to soften and cook, about 5 - 8 minutes.
- Add ginger and California Roasted Minced Garlic. Continue cooking another 2-3 minutes.
- Add Spicy Thai Seasoning and stir to combine.
- Add coconut milk, chicken stock, water, and honey. Reduce heat to simmer and continue to cook an additional 10 minutes.
- Add chicken and heat through.
- Ladle into 4 bowls and garnish with optional Crushed Red Pepper Flakes, onions, cilantro and a squeeze of lime.
