Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, spicy chicken coconut soup. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Spicy Chicken Coconut Soup is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Spicy Chicken Coconut Soup is something that I have loved my entire life. They are nice and they look fantastic.

Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup. Top with onions, cilantro, and juice. Spicy Chicken & Coconut Soup - Chinese Style (Best Chinese Cooking Recipe) Welcome to Chinese Cooking.

To get started with this particular recipe, we must prepare a few components. You can cook spicy chicken coconut soup using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Spicy Chicken Coconut Soup:

1. Take 10 Boneless Chicken Thighs
2. Make ready 2 tbs chili oil
3. Get 1 tsp salt
4. Take 1 tsp pepper
5. Take 1 tbs cayenne pepper
6. Make ready 1 tbs chili powder
7. Make ready 1 tbs paprika
8. Take 3 cans coconut milk
9. Take 2 jalapenos, sliced keeping the seeds
10. Make ready 1 bunch cilantro chopped
11. Prepare to taste Fish sauce
12. Prepare to taste Salt
13. Get Lemongrass optional

Try this Spicy Chicken Coconut Soup recipe, or contribute your own. Combine coconut milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan over medium-high heat. Thai coconut chicken soup takes the goodness of chicken soup to a new level with coconut milk, spicy curry, nutritious veggies and a delicious broth. By steeping lemongrass and ginger in the broth, which is the base of the soup, you'll release their oils and gain great health benefits.

Instructions to make Spicy Chicken Coconut Soup:

1. Slice the chicken thighs length wise and season with salt, pepper, cayenne pepper, chili powder and paprika.
2. Heat the chili oil in a pot and cook chicken until most of the liquid evaporates, flipping the chicken occassionally. About 20-30 minutes on medium heat.
3. When chicken is done, add the coconut milk, jalapenos, cilantro, and lemongrass to the pot (ok if you do not have lemongrass as I've made this so many times without it and it still came out good).
4. Season with fish sauce to taste (this is pretty salty). I usually add about 1/8 cup of this and another tsp of salt.
5. This will be pretty darn spicy, but you can always modify with less heat.
6. I hope you enjoy this as much as I do.

Texture: The broth is smooth thanks to the coconut milk and chunky thanks to the chicken and veggies. I think prepping the ingredients actually takes longer than cooking the soup (prep the ingredients ahead of time to make this recipe really fast). Spicy Thai Chicken Coconut Soup with Zoodles While I love making healthy, spiralized version of my favorite pasta dishes, I think I may love Inspiralizing my favorite noodle … Combine coconut lowfat milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan over medium-high heat. This is a delightful soup ,creamy with coconut milk and fragrant with the elusive flavor of lemongrass. I got hold of the recipe years ago from a thai lady Place stock in a pot and add lemon grass,kaffir lime leaves,and onions.

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