Thai coconut chicken soup noodle bowl –When you’re in the mood for a soup that warms your soul and gets your taste buds dancing, look no further than the Spicy Thai Coconut Chicken Soup! This delightful dish is like a tropical vacation for your mouth. Trust me, your taste buds will be sporting Hawaiian shirts and sipping piña coladas in no time!
Spicy Thai Coconut Chicken Soup Recipe 1
Let’s kick things off with our first recipe. This one is so delicious, it might just make you want to run to the nearest beach… or at least your kitchen. Gather your ingredients and let’s get cooking!
Ingredients:
- 1 lb chicken breast, thinly sliced
- 1 can (13.5 oz) coconut milk
- 4 cups chicken broth
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1 cup snow peas
- Fresh cilantro for garnish
- Sliced green onions for garnish
Instructions:
- In a large pot, heat some oil and sauté the sliced chicken until it’s cooked through. Set it aside.
- In the same pot, combine chicken broth, coconut milk, and red curry paste. Bring it to a simmer.
- Add in the mushrooms, bell pepper, and snow peas. Let everything bubble and soften up, about 5-7 minutes.
- Stir in the cooked chicken, fish sauce, and lime juice. Heat through.
- Serve hot, garnished with fresh cilantro and green onions. Enjoy your culinary trip to Thailand without leaving your home!
Spicy Thai Coconut Chicken Soup Recipe 2
Feeling adventurous? Let’s take this spicy coconut adventure even further with another fabulous recipe that’s sure to be a crowd-pleaser at any gathering (or a lovely solo dinner by your couch with Netflix!).
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 2 cups spinach or kale, chopped
- 1 tbsp fresh ginger, grated
- Fresh Thai basil for garnish
Instructions:
- In a large pot, sauté ginger until fragrant, then add the shrimp and cook until just pink.
- Pour in the vegetable broth and coconut milk, stirring in the red curry paste until dissolved.
- Mix in the soy sauce and lime juice, and allow everything to bubble together for a few minutes.
- Add in the chopped spinach or kale and let it wilt down.
- Serve with a sprinkle of fresh Thai basil on top, and prepare for the compliments to roll in! Who needs a restaurant when you can whip this up at home?
So there you have it—a two-for-one deal on soups that are not only easy to make but will definitely impress anyone that crosses your kitchen threshold. Now, grab your trusty ladle and get slurping!