Spicy Asian Chicken and Shrimp Soup
Dive into a bowl of ultimate comfort with this Spicy Asian Chicken and Shrimp Soup, a vibrant fusion of rich flavors and wholesome ingredients. This recipe combines tender chicken slices and succulent shrimp in a velvety coconut milk and chicken broth base, infused with bold red curry paste, zesty lime juice, and a hint of fish sauce for that unmistakable umami kick. Packed with fresh bok choy, crunchy carrots, and aromatic herbs like cilantro and scallions, this soup is as nourishing as it is satisfying. Optional rice noodles add heartiness, while a dash of red chili flakes delivers a customizable level of spice. Ready in just 45 minutes, this quick and easy soup is perfect for chilly weeknights or any time you crave a bowl of spicy, Asian-inspired goodness.
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Recipe Information
Ingredients
- 1 large (about 8 oz) chicken breast
- 12 large, peeled and deveined shrimp
- 6 cups chicken broth
- 1 cup coconut milk
- 1 tablespoon, grated ginger
- 3 cloves, minced garlic
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 teaspoon brown sugar
- 0.5 teaspoon (adjust to taste) red chili flakes
- 4 oz (optional) rice noodles
- 2 small heads, chopped bok choy
- 1 large, julienned or thinly sliced carrot
- 3 stalks, thinly sliced scallions
- 0.5 cup, chopped cilantro
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
Instructions
1. Begin by preparing your proteins. Cut the chicken breast into thin strips and season lightly with salt. Set the chicken and peeled shrimp aside.
2. Heat the vegetable oil in a large pot over medium-high heat. Add the grated ginger and minced garlic, cooking until fragrant, about 1 minute.
3. Stir in the red curry paste and cook for another 1-2 minutes to release its flavors.
4. Add the chicken broth and coconut milk to the pot. Stir well to combine and bring the soup base to a gentle boil.
5. Reduce the heat to medium and add the fish sauce, soy sauce, lime juice, brown sugar, and red chili flakes. Stir and taste, adjusting seasoning as needed.
6. Add the chicken strips and carrot slices into the pot. Simmer for 7-8 minutes until the chicken is cooked through.
7. If using rice noodles, prepare them according to the package instructions. Drain and set aside.
8. Add the shrimp and bok choy to the soup. Simmer for an additional 3-4 minutes, or until the shrimp turn pink and opaque.
9. Turn off the heat and stir in the sesame oil for added depth of flavor.
10. To serve, divide the rice noodles (if using) into bowls. Ladle the soup over the noodles and garnish with scallions and cilantro.
11. Enjoy your Spicy Asian Chicken and Shrimp Soup hot, with lime wedges on the side for an extra burst of citrus, if desired.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 15.6 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 9984 mg | 434% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 15.1 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 648 mg | 50% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3712 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
