Spicy Thai Coconut Soup

This delicious and hearty soup was inspired by the authentic Tom Kha Gai Soup or chicken coconut soup that is a staple in Thai cuisine. Tom Kha Gai Soup delivers a complexity of flavors that are salty, sour and spicy all at once.

Serves: 4

Ingredients:

  •  1 Tbsp Olive Oil
  •  2 cups Sliced Mushrooms
  •  1 Medium Red Bell pepper, chopped
  •  2 tsp Fresh Ginger, minced
  •  2 Cloves Garlic, minced
  •  2 tsp Spicy Thai Seasoning
  •  1 tsp Crushed Red Pepper Flakes (optional)
  •  8 oz Cooked Chicken, shredded
  •  1 cup (or 1/2 can) Light Coconut Milk
  •  1 cup Chicken Stock
  •  2 cups Water
  •  1 Tbsp Honey
  •  3 Scallions, cut diagonally
  •  1/4 cup Cilantro, chopped
  •  1 Lime, cut into wedges

Instructions:

  • In a dutch oven or soup pot, bring olive oil to medium high heat.
  • Add mushrooms and red bell pepper, saute until vegetables begin to soften and cook - about 5-8 minutes.
  • Add ginger and garlic and continue cooking another 2-3 minutes.
  • Add Spicy Thai Seasoning and stir to combine.
  • Add chicken stock and coconut milk, reduce heat to simmer and continue to cook an additional 10 minutes.
  • Add chicken and heat through.
  • Ladle into 4 bowls and garnish with onions, cilantro and squeeze of lime.

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