Spicy Thai Coconut Soup

Spicy Thai Coconut Soup
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. 

 

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Prep Time: 5 min.
Cooking Time: 30 min.
Servings: 4
Cooking Method: Stovetop
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:
  1. In a dutch oven or soup pot, bring olive oil to medium high heat.
  2. Add mushrooms and red bell pepper. Saute until vegetables begin to soften and cook, about 5 - 8 minutes.
  3. Add ginger and California Roasted Minced Garlic. Continue cooking another 2-3 minutes.
  4. Add Spicy Thai Seasoning and stir to combine.
  5. Add coconut milk, chicken stock, water, and honey. Reduce heat to simmer and continue to cook an additional 10 minutes.
  6. Add chicken and heat through.
  7. Ladle into 4 bowls and garnish with optional Crushed Red Pepper Flakes, onions, cilantro and a squeeze of lime.

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