Recipes Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Spicy Chicken Thai Soup 4.7 (411) 316 Reviews 71 Photos Most of the ingredients for this Thai-inspired spiced soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on December 12, 2023 Save Rate Print Share Add Photo 71 71 71 71 Prep Time: 15 mins Cook Time: 1 hr 5 mins Total Time: 1 hr 20 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced 4 cloves garlic, chopped 1 (4 inch) piece fresh ginger root, chopped 4 cups chicken broth 1 tablespoon vegetable oil 2 ½ pounds skinless, boneless chicken thighs, cut into chunks 12 ounces fresh white mushrooms, quartered 3 tablespoons fish sauce 2 teaspoons red curry paste 1 lime, juiced 2 (14 ounce) cans coconut milk 1 red onion, sliced ½ bunch cilantro, roughly chopped 1 lime, cut into wedges, for serving 1 fresh jalapeño pepper, sliced into rings Directions Stir together lemongrass, garlic, and ginger in a large stockpot over medium-high heat until fragrant. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain broth and set aside. Discard lemongrass, garlic, and ginger. Heat oil in a large soup pot over medium heat. Cook and stir chicken in hot oil for 5 minutes. Add mushrooms and cook for 5 more minutes. Stir in fish sauce, red curry paste, and lime juice until combined. Pour in broth and coconut milk; return to a simmer and cook on low heat for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard. Add red onion; cook until onion softens, about 5 minutes. Remove from heat and stir in about 1/2 of the cilantro. Portion soup into bowls and serve with plates of lime wedges, jalapeño rings, and remaining cilantro. Chef's Note The only ingredient that may be difficult to find is the fresh lemongrass. I've found most large grocery stores carry it, but if not, you can substitute a few tablespoons of lemon zest. Editor's Note: The nutrition data for this recipe includes the full amount of the ingredients in the broth. The actual amount consumed will vary. I Made It Print 743 home cooks made it! Nutrition Facts (per serving) 596 Calories 45g Fat 14g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 596 % Daily Value * Total Fat 45g 57% Saturated Fat 29g 145% Cholesterol 114mg 38% Sodium 1207mg 52% Total Carbohydrate 14g 5% Dietary Fiber 3g 11% Total Sugars 3g Protein 41g 82% Vitamin C 12mg 14% Calcium 71mg 5% Iron 8mg 44% Potassium 1026mg 22% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.