Recipe: Appetizing Spicy Chicken Coconut Soup


Spicy Chicken Coconut Soup. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Serve with green onions and lime wedges.

Spicy Chicken Coconut Soup The soup is light and nourishing, filled with healthy veggies cooked to tender-crisp with juicy chicken. I added gluten-free ramen noodles keeping the soup gluten-free. ♥ Nourishing chicken ramen soup for comfort. Add chicken stock, coconut milk, fish sauce, sugar, and lime juice. You can cook Spicy Chicken Coconut Soup using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Spicy Chicken Coconut Soup

  1. You need 10 of Boneless Chicken Thighs.
  2. You need 2 tbs of chili oil.
  3. Prepare 1 tsp of salt.
  4. It's 1 tsp of pepper.
  5. Prepare 1 tbs of cayenne pepper.
  6. You need 1 tbs of chili powder.
  7. Prepare 1 tbs of paprika.
  8. Prepare 3 cans of coconut milk.
  9. You need 2 of jalapenos, sliced keeping the seeds.
  10. You need 1 bunch of cilantro chopped.
  11. It's to taste of Fish sauce.
  12. You need to taste of Salt.
  13. You need of Lemongrass optional.

Ingredients for Spicy Thai Coconut Chicken Soup. The lemon grass is there to flavour the broth and impart its lovely aroma - it's too tough to eat. This spiralized version of Tom Khai Gai is a lightened up spin on the classic Thai chicken coconut soup, with some extra spicy flavor and zucchini noodles. Spicy Thai Chicken Coconut Soup with Zoodles While I love making healthy, spiralized version of my favorite pasta dishes, I think I may love Inspiralizing my favorite noodle […] Tom kha gai, or Thai coconut chicken soup, is a spicy and sour hot soup made with coconut milk.

Spicy Chicken Coconut Soup instructions

  1. Slice the chicken thighs length wise and season with salt, pepper, cayenne pepper, chili powder and paprika..
  2. Heat the chili oil in a pot and cook chicken until most of the liquid evaporates, flipping the chicken occassionally. About 20-30 minutes on medium heat..
  3. When chicken is done, add the coconut milk, jalapenos, cilantro, and lemongrass to the pot (ok if you do not have lemongrass as I've made this so many times without it and it still came out good)..
  4. Season with fish sauce to taste (this is pretty salty). I usually add about 1/8 cup of this and another tsp of salt..
  5. This will be pretty darn spicy, but you can always modify with less heat..
  6. I hope you enjoy this as much as I do..

The heat comes from chili-garlic sauce, and the sour from the lime juice. Slowly pour the chicken broth over the mixture, stirring continually. Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Heat the Ghee in a large heavy-bottomed pot over medium-low heat.

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