Recipe: Spicy Thai Coconut Chicken Soup - West Coast Food

By Angie Quaale, Well Seasoned Gourmet Food Store


Vegetable oil (2 teaspoons)

Sliced mushrooms (1 cup)

Chopped red bell pepper (½ cup)

Minced peeled fresh ginger (4 teaspoons)

Garlic cloves (4, minced)

Lemongrass (1 3-inch stalk, halved lengthwise)

Sambal oelek (2 teaspoons)

Chicken stock (3 cups)

Coconut milk (1 ¼ cups)

Fish sauce (4 teaspoons)

Sugar (1 tablespoon)

Shredded cooked chicken breast (2 cups)

Green onion strips (½ cup)

Chopped fresh cilantro (3 tablespoons)

Fresh lime juice (2 tablespoons)


1. Heat a Dutch oven over medium heat.

2. Add oil to pan; swirl to coat.

3. Add mushrooms, bell pepper, ginger, garlic, and lemongrass; cook 3 minutes, stirring occasionally.

4. Add chili paste; cook 1 minute.

5. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer.

6. Reduce heat to low; simmer for 10 minutes.

7. Add chicken to pan; cook 1 minute or until thoroughly heated.

8. Discard lemongrass. Top with onions, cilantro, and lime juice.

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