Creamy Spicy Chicken Soup (30 Mins)

Coconut Chicken Soup

Ingredients Needed

• 4 cups chicken broth
• 1 small red or green jalapeño pepper, seeded and sliced, or 2 Thai chiles, halved and seeded
• 1 lemongrass stalk, smashed and cut into 2-inch pieces
• 2 teaspoons red Thai curry paste
• 4 cups canned coconut milk, not coconut cream
• 2 cups cubed cooked chicken
• 8 ounces sliced button or cremini mushrooms
• 1 tablespoon fish sauce, plus more to taste
• 1 tablespoon coconut sugar
• 1 tablespoon fresh lime juice
• chopped green onion for serving
• fresh cilantro for serving

Instructions

1. In a large stockpot or saucepan, combine the broth, jalapeño, lemongrass, and curry paste. Heat over medium-high heat and bring to a simmer. Simmer for 10 minutes.
2. Remove and discard the pepper slices and lemongrass using a slotted spoon or fine sieve. Add the coconut milk, chicken, and mushrooms to the pot, and return to a simmer. Simmer for 5-10 minutes.
3. Add the fish sauce, coconut sugar, and lime juice. Adjust the seasoning by adding more sugar, fish sauce, and/or lime juice as needed.
4. Ladle the soup into bowls, and top with the green onions and fresh cilantro.