Spicy Asian Chicken Soup
Warm up your senses with this bold and flavorful Spicy Asian Chicken Soup, a fusion of aromatic spices and fresh, vibrant ingredients. This recipe features tender shredded chicken, silky coconut milk, and an irresistible kick from red curry paste and chili flakes, all balanced with the tangy sweetness of lime juice and brown sugar. Nutrient-packed vegetables like shiitake mushrooms, carrots, and baby bok choy add texture and brightness, while rice noodles make it hearty enough for a comforting meal. Ready in just 45 minutes, this gluten-free soup is perfect for cozy weeknight dinners or quick meal prep. Garnish with scallions, cilantro, and an extra dash of chili for a truly satisfying bowl of spicy, savory perfection.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 6 cups Chicken broth
- 1 cup Coconut milk
- 3 pieces Garlic cloves (minced)
- 2 tablespoons Ginger (peeled and grated)
- 2 tablespoons Red curry paste
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 1 teaspoon Red chili flakes
- 1 cup Shiitake mushrooms (sliced)
- 1 cup Carrots (julienned)
- 2 cups Baby bok choy (chopped)
- 8 ounces Rice noodles
- 3 pieces Scallions (thinly sliced)
- 0.5 cup Cilantro leaves (chopped)
- 1 teaspoon Sesame oil
Instructions
In a large pot, heat the sesame oil over medium heat.
Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another minute to release its flavors.
Add the chicken broth, coconut milk, soy sauce, fish sauce, lime juice, and brown sugar. Stir to combine.
Place the chicken breasts in the pot and bring the mixture to a gentle boil. Reduce the heat to a simmer and cook the chicken for 15-20 minutes, or until fully cooked.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Set aside.
Add the shiitake mushrooms, carrots, and baby bok choy to the pot. Simmer for 5-7 minutes, or until the vegetables are tender but still vibrant.
Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
Return the shredded chicken to the pot and stir to combine.
Taste the soup and adjust the seasoning with additional lime juice or soy sauce, if needed.
To serve, divide the cooked rice noodles into bowls and ladle the hot soup over the top.
Garnish with sliced scallions, chopped cilantro, and a sprinkle of red chili flakes for extra heat, if desired.
Serve immediately and enjoy your Spicy Asian Chicken Soup!
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 6936 mg | 302% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 50.7 g | ||
| Protein | 145.1 g | 290% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 675 mg | 52% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 5183 mg | 110% | |
*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.
