Spicy Chicken Soup with Hints of Lemongrass and Coconut Milk
Warm up your soul with this tantalizing Spicy Chicken Soup infused with zesty lemongrass and creamy coconut milk. A perfect balance of heat and richness, this Southeast Asian-inspired dish combines tender chicken thighs, fragrant aromatics like ginger and garlic, and comforting coconut milk for a luscious base. Fresh mushrooms and vibrant greens like bok choy or spinach add texture and nutrients, while lime juice and fish sauce provide a tangy, umami-packed finish. Ready in just 45 minutes, this one-pot wonder is effortless yet exotic. Ideal for chilly evenings, this soup makes a hearty standalone meal or pairs beautifully with steamed jasmine rice or crusty bread. Perfect for fans of Thai and fusion cuisine, this recipe will elevate your dinner table with its bold flavor and irresistible aroma.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 lemongrass stalks
- 400 milliliters coconut milk
- 1 liter chicken stock
- 2 red chili
- 1 tablespoon ginger
- 3 garlic cloves
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon brown sugar
- 200 grams mushrooms (e.g., shiitake or button)
- 100 grams bok choy or spinach
- 2 tablespoons fresh cilantro
- 1 tablespoon vegetable oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Thinly slice the ginger and smash the garlic cloves to release their flavors. Cut the lemongrass stalks into 2-inch pieces and gently crush them with a rolling pin or the back of a knife.
In a large pot, heat the vegetable oil over medium heat. Add the ginger, garlic, lemongrass, and red chili. Sauté for 2-3 minutes until fragrant.
Cut the chicken thighs into bite-sized pieces, then add them to the pot. Cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned.
Pour in the chicken stock and bring it to a simmer. Reduce the heat, partially cover the pot, and let it cook for 15 minutes, allowing the flavors to meld together.
Add the mushrooms and continue cooking for 5 minutes.
Stir in the coconut milk, fish sauce, lime juice, and brown sugar. Season with salt and black pepper. Simmer gently for another 5 minutes.
Add the bok choy or spinach in the last 2 minutes of cooking to retain their vibrant color and freshness.
Remove the lemongrass stalks before serving. Ladle the soup into bowls and garnish with fresh cilantro. Optionally, serve with steamed jasmine rice or crusty bread for a complete meal.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 4642 mg | 202% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 45.7 g | ||
| Protein | 180.8 g | 362% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 394 mg | 30% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3948 mg | 84% | |
*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.
