Spicy Chicken Thai Soup Recipe

This soup is amazing! I made it about 5 times in 4 weeks and everyone was raving about it. I tweaked the recipe each time and this is my recommendations: 1. use 1 can of coconut milk, not 2. Using 2 totally dilutes the flavors. 2. I add 2 kafir lime leaves, for an authentic Thai flavor. 3. Instead of straining the broth, I use a large infuser ball and keep the garlic, ginger, lime leaves and lemon grass inside,and keep it in the finished soup product so the soup gets as much kick as possible. 4. For a one pot cooking method, I sautee mushrooms in the oil, add fish sauce, and then add the broth/infuser ball (with garlic, ginger, lemon grass and lime leaves). After adding the broth, I added an entire boneless chicken leg/thigh and let it cook in the broth. After chicken is cooked, I removed it, shredded it and added it back to the pot. Then I added 1 can of coconut milk, curry paste, lime juice. Finish by garnishing with red onions, cilantro, jalapeno slices and lime wedge garnish.

This soup was delicious. I followed it step by step except for three things. I added 5 teaspoons of the red curry paste instead of 2. I also continued to simmer the lemon grass, garlic, and ginger in a seasoning strainer to get more flavor. After removing the strainer, I squeezed the garlic cloves into the soup. This is a family favorite and two of my friends even said it was the best soup they have ever had.

We love this!! I use double the red curry paste, substitute 1 tsp salt for fish sauce due to a non-fish eater, and instead of straining the broth, I twist those items into a coffee filter and soak it in the boiling broth.

Amazing! I can't wait to make it again... next week. Only changes I made was to use the lemon grass in a tube, I added Keefer limes leaves (which I had ground already), ran the onion, pepper, fresh ginger and garlic through the chopper and left them in the broth, no need to take them out. Also cooked the chicken in the soup. Served over an avocado with fresh lime juice and chopped cilantro. Great dish and a wonderful change to chili on a cold evening.

Excellent! Made a some adjustments. Used 1 can coconut milk. Used More Red curry paste (to taste). Added fresh corn kernels, carrots and 1 red bell pepper. Used leeks instead of red onion. Didn't have a lime or lime juice, so squeezed a bit of fresh satsuma juice in it - to taste. Added a bit more mushroom. Added 1/4 basmati rice. Used 1 tbsp of fish sauce instead of 3. Use more ginger. Used lemon grass "paste" from tube. Brown chix first, then added garlic, ginger, lemongrass "paste", leeks. cooked a bit, then added rest of veggies cooked a bit then added rest of ingredients.

Great soup. I did make a few changes. 1. I put the jalepeno in the broth with the lemon grass, garlic and ginger. This made the broth nice and spicey. 2. I used chicken breast instead of thigh and I also added pepper when cooking the chicken 3. I used 3 tsp of curry paste 4. I used 1.5 cans of coconut milk. 5. I added vermicelli noodles to make it more hearty

Super duper! the only change I had was to add 2 cups of cooked wild rice, I also sautéed red pepper for some colour. We served Jalapeno bread with the soup and was great. We also sprinkled diced green onion on top. Flavours were very good and I'm looking forward to making it again!

I have made this dish several times now. It is one of my husbands’ favorites. The changes I’ve made are that I use two heaping tablespoons of red curry paste (he likes it spicy) and I use 16 ounces of mushrooms. I have been canning lately and took a class. I asked the instructor if it would be possible to can this soup. She said it would be fine without the coconut milk and it would need to be pressure canned for the amount of time the chicken would take. I did so and it turned out pretty good. I think I would omit the chicken in the canning and add it with the coconut milk when reconstituting as it was a little dry.

Here's what I did: Heated the coarsely chopped garlic, ginger, lemon grass paste. Added the chicken broth with a Kefir lime leaf. Brought to a boil, reduced to simmer, added the raw chicken breasts to the broth to "poach" for the stated 30 minutes. Removed the chicken, strained the broth, "forked" the chicken into shredded pieces and put it back into the broth. Followed the rest of the recipe but only used 1/2 a red onion because a whole one seemed like too much. (next time add some thinly sliced red pepper?). As per other reviewers, I used more red curry paste. As per another recommendation, I added a Tbsp on Chili Garlic Paste for heat (I didn't have a jalapeño). Ladled the soup over some rice noodles, and served (note: the long noodles increase the "slurp factor", so maybe break the noodles into pieces). The boyfriend really liked it, and didn't think it was too salty. I, too,

I didn't think the lemongrass, ginger root, and garlic added any flavor when added as suggested. After the first bowl sampled, I added powdered ginger and minced garlic. I will skip the lemongrass all together when I make it again, and not bother with cooking large pieces of ginger and garlic and removing. The most tedious part of this recipe is cutting up raw chicken. I will cook it in the broth, then shred next time. The red onion and cilantro added at the end make this recipe.

So I used home made stock from a Costco rotisserie chicken; I added seasoning salt, kosher salt, garlic powder, black pepper, turmeric, and xtra lime juice, garbanzo bean pasta shells, diced red potato and sliced green onion. It had a nice depth of flavor, potato and pasta added texture I tend to doctor every recipe the first time, especially soups.

Fresh lemongrass is often difficult to find so I use lemongrass paste. This is a great recipe that you can add more or less of anything on the ingredient list. I always make extra to put in the freezer!

My stomach said thank you.

There's nothing better for a family of sick people than a great spicy comfort soup. This recipe hits it out of the park, kudos to Chef John! I couldn't find lemongrass and my tube of lemongrass paste didn't make the cut so I used extra lime zest and added some finely minced jalapeno with the red onion to kick up the spice Factor. This is a great soup for anyone with a sore throat or congestion and the warm fuzzies it gives you makes this a great keeper! It probably would have been better with some fresh cilantro which I will definitely be adding in the future. My family wants me to make it again tomorrow 😁👌ps: we garnish just about everything with fresh green onion.

I’m officially obsessed with this.

Made this for my Persian wife and mother in law last night. It was my first time making it, so I didn't stray too much. I did brown about half of the thigh chunks. It just felt needed to me, but probably wasn't. We really enjoyed it. I had only 2 Tbsp of Fish Sauce left, so light of the recipe. Easy to add salt at the end. I made my own Thai red curry paste, because it is so amazing in so many dishes. I then added another 1/2 tsp to my own bowl and felt just right. My MIL is a bit fair on spiciness.

My friends were genuinely impressed by how good it was.

Delicious 😋

This is a great, simple recipe. I would do it a little differently next time. Supermarket red curry paste isn't that strong, so you can be heavy handed with it. I used 4-5 tablespoons. I'll probably add more veg next time- pak choy, sugar snaps, peppers. Also, I used two knorr stockpots, but it only needs one. Thighs are a strong flavour. This recipes a keeper!

This recipe has been a huge hit with neighbors and friends! I serve with the optional condiments and a little dish of the red curry past for my fire eating friends 👹