Recipe: Spicy Thai Coconut Chicken Soup

This week’s recipe, from Angie Quaale of Well Seasoned Gourmet Food Store, packs a punch of Thai flavour, but is also really easy to make!



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.

Learn more about the cooking classes, products, and more at Well Seasoned Gourmet Food Store in Langley.

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One Response to Recipe: Spicy Thai Coconut Chicken Soup

  1. This looks delicious! I love thai curry soup. Can’t wait to try this recipe out this weekend. Thanks for sharing.