Spicy Chicken Thai Soup

Name: Spicy Chicken Thai Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 794 grams coconut milk; 946 milliliters chicken broth; 1 bunches cilantro, roughly chopped; 3 Tbsps fish sauce; 4 inches fresh ginger root, chopped; 4 cloves garlic, chopped; 1 fresh jalapeno pepper, sliced into rings; 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced; 1 lime, cut into wedges, for serving; 2 teaspoons red curry paste; 1 red onion, sliced; 1 kilograms skinless, boneless chicken thighs, cut into chunks; 1 Tbsp vegetable oil; 340 grams fresh white mushrooms, quartered

Spicy Chicken Thai Soup

You can never have too many main course recipes, so give Spicy Chicken Thai Soup This recipe is typical of Asian cuisine. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. It is perfect for Autumn. Head to the store and pick up vegetable oil, garlic, chicken thighs, and a few other things to make it today. To use up the fresh ginger root you could follow this main course with the Flourless almond ginger cookies as a dessert.

Instructions

Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.

Ingredients you will need

Stock

Lemon Grass

Garlic

Ginger

Equipment you will use

Pot

Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.

Ingredients you will need

Chicken Broth

Lemon Grass

Garlic

Ginger

Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.

Ingredients you will need

Vegetable Oil

Whole Chicken

Soup

Equipment you will use

Pot

Stir in mushrooms and cook for 5 more minutes.

Ingredients you will need

Mushrooms

Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.

Ingredients you will need

Red Curry Paste

Chicken Broth

Coconut Milk

Fish Sauce

Lime Juice

Skim off any excess oil and fat that rises to the top and discard.

Ingredients you will need

Cooking Oil

Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.

Ingredients you will need

Red Onion

Whole Chicken

Onion

Remove from heat and add about 1/2 the cilantro.

Ingredients you will need

Cilantro

Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

Ingredients you will need

Sliced Jalapenos

Lime Wedge

Cilantro

Equipment

Pot

Ingredients

Servings:

794grams

coconut milk 946milliliters

chicken broth 1bunches

cilantro, roughly chopped 3Tbsps

fish sauce 4inches

fresh ginger root, chopped 4cloves

garlic, chopped 1

fresh jalapeno pepper, sliced into rings 3

lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced 1

lime, cut into wedges, for serving 2teaspoons

red curry paste 1

red onion, sliced 1kilograms

skinless, boneless chicken thighs, cut into chunks 1Tbsp

vegetable oil 340grams

fresh white mushrooms, quartered

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.