spicy-thai-coconut-chicken-soup

Chicken Recipe Collection

Spicy Thai Coconut Chicken Soup

For national soup month in January, I came up with a new recipe every day. This one is my favorite! It’s so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk

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 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

Directions

 

 

  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.