Spicy Thai Coconut Chicken Soup Recipe

Spicy Thai Coconut Chicken Soup Recipe
Spicy Thai Coconut Chicken Soup Recipe photo by Taste of Home
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Spicy Thai Coconut Chicken Soup Recipe

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For national soup month, I came up with a soup recipe every day,and this was my favorite. So easy with just a touch of special Thai flavors I used whole coconut milk,not lite. It made a big difference.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
  • 3 tablespoons cornstarch
  • 3 tablespoons peanut or canola oil, divided
  • 1 large onion, chopped
  • 1 small jalapeno pepper, seeded and minced
  • 2 garlic cloves, minced
  • 2 teaspoons red curry powder
  • 1 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon Sriracha Asian hot chili sauce
  • 1 can (13.66 ounces) light coconut milk
  • 1 carton (32 ounces) chicken broth
  • 2 cups thinly sliced Chinese or napa cabbage
  • 1 cup thinly sliced fresh snow peas
  • Thinly sliced green onions
  • Lime wedges

Directions

Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot.
In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes.
Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges. Yield: 6 servings (2 quarts)

Test Kitchen tips
  • Regular cabbage may be substituted for Chinese cabbage; cook it a bit longer to make sure it's tender.
  • Julienned sugar snap peas can be used in place of snow peas.
  • Slicing vegetables on the diagonal will give Asian dishes a more authentic look.
  • Adding lime juice too early will turn the snow peas and cabbage an unattractive olive green color. Instead, serve with lime wedges so the acid doesn’t have time to change the color of the vegetables.
  • Originally published as Spicy Thai Coconut Chicken Soup in Simple & Delicious February/March 2018

    Nutritional Facts

    1-1/3 cups: 244 calories, 14g fat (5g saturated fat), 45mg cholesterol, 1017mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 17g protein.

    • 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
    • 3 tablespoons cornstarch
    • 3 tablespoons peanut or canola oil, divided
    • 1 large onion, chopped
    • 1 small jalapeno pepper, seeded and minced
    • 2 garlic cloves, minced
    • 2 teaspoons red curry powder
    • 1 teaspoon ground ginger
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground turmeric
    • 1 teaspoon Sriracha Asian hot chili sauce
    • 1 can (13.66 ounces) light coconut milk
    • 1 carton (32 ounces) chicken broth
    • 2 cups thinly sliced Chinese or napa cabbage
    • 1 cup thinly sliced fresh snow peas
    • Thinly sliced green onions
    • Lime wedges
    1. Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot.
    2. In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes.
    3. Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges. Yield: 6 servings (2 quarts)

    Test Kitchen tips
  • Regular cabbage may be substituted for Chinese cabbage; cook it a bit longer to make sure it's tender.
  • Julienned sugar snap peas can be used in place of snow peas.
  • Slicing vegetables on the diagonal will give Asian dishes a more authentic look.
  • Adding lime juice too early will turn the snow peas and cabbage an unattractive olive green color. Instead, serve with lime wedges so the acid doesn’t have time to change the color of the vegetables.
  • Originally published as Spicy Thai Coconut Chicken Soup in Simple & Delicious February/March 2018

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