Spicy Thai Coconut-Chicken Soup
Author: Allie
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
  • 1 lb. Chicken breast, cooked and shredded or cut into strips
  • 1 - 13oz. can coconut milk
  • 2 carrots, thinly sliced diagonally
  • 3 cups chicken stock
  • 2 tablespoons fish sauce
  • 1 red pepper, cored and cut into strips
  • Juice of 1 lime
  • 1 -1 inch piece ginger, peeled and finely chopped
  • 1 jalapeno pepper, with seeds if you like more heat or seeded for less, thinly sliced (I did without the seeds)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ⅓ cup sriracha
  • salt and freshly ground black pepper
  • fresh lime to drizzle over top (optional)
  1. In a medium stock pot over high heat add oil, garlic,carrots and red pepper (cook 3-5 minutes). Pour in the chicken stock, fish sauce, ginger and lime juice. Lower heat and simmer for 10 minutes.
  2. Increase heat to medium-high and add coconut milk, cooked chicken, sriracha and jalapeno and bring to a boil. Lower heat and continue to simmer (10-20 minutes)
  3. Season with salt and pepper
  4. Ladle soup into bowls and top with additional lime juice (optional)
Calories: 383.7 Fat: 18.5 Sugar: 10.3 Fiber: 1.9 Protein: 33.3 Cholesterol: 75.6
Recipe by Key Ingredients at http://keyingredients.me/2015/01/spicy-thai-coconut-chicken-soup