Free Recipe Spicy Thai Chicken and Coconut Soup
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Spicy Thai Chicken and Coconut Soup Recipe
1-1/2 tb Chile oil
1 Red onion; diced
2 Stalks lemongrass; very
-thinly sliced
1/2 Red bell pepper; cut
-julienne
1/2 Green bell pepper; cut
-julienne
1/2 Yellow bell pepper; cut
-julienne
2 Habanero chiles; stemmed,
-finely chop
1 Jalapeno chile; stemmed,
-finely chop
4 Thai chiles; stemmed, finely
-chop
2 Serrano chiles; stemmed,
-finely chop
1 Poblano chile; stemmed,
-finely chop
1 Green New Mexican chile;
-stemmed, finely chop
2 tb Ginger; freshly grated
1/2 Head garlic; minced
1/4 lb Shitake mushrooms; thinly
-sliced
1/4 lb Crimini mushrooms; thinly
-sliced
2-1/2 c Coconut milk
2-1/2 c Chicken stock
1/2 lb Chicken breast; skinless,
-boneless, cut in 1/2
2 tb Rice wine vinegar
1 c Baby corn; sliced
1/2 bn Fresh cilantro; cleaned and
-chopped
1/2 Lemon; juice and zest
Salt to taste
Spicy Thai Chicken and Coconut Soup Preparation
1. Heat a large soup pot, add the oil. Add the onions, lemongrass, and all the peppers and chiles and saute until soft, stirring frequently. 2. Add the ginger, garlic, and mushrooms, reduce the heat and continue to saute for 10 minutes. 3. Turn the heat to very low and stir in the coconut milk, stock, and chicken. Heat very slowly, but do not allow the soup to boil! 4. Simmer until the chicken is just tender. 5. Add the remaining ingredients, garnish with a couple of Thai chiles, if desired, and serve. Heat Scale: Extremely Hot Recipe by: Bradley Koehler Volume 01 Number 673 on Feb 01, 1998
Cooking Temperature:
Recipe Serves: 10
How Do You Cook Spicy Thai Chicken and Coconut Soup?
If you know a better Spicy Thai Chicken and Coconut Soup Recipe please comment below.