Spicy Coconut Chicken Soup
A tomato and coconut broth with shredded chicken, rice noodles, ginger, and jalapeno, finished with lime and cilantro.
Equipment
- Dutch oven
- Cutting board
- Ladle
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 medium shallot finely chopped
- 2 medium carrots finely chopped
- 2 cloves garlic minced
- 1 medium red bell pepper finely chopped
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp cayenne pepper
- 1 tsp fresh ginger finely grated
- 1 medium jalapeno seeded and finely chopped
- 14 oz canned crushed tomatoes
- 4 cup low sodium chicken broth plus up to 1 cup more to thin
- 1 can full fat coconut milk 13.5 oz can
- 2 cup cooked chicken thighs shredded or diced
- 3 ½ oz dry rice noodles
- ½ cup fresh cilantro chopped, for garnish
- 4 fresh thyme sprigs for garnish
- 1 lime cut into wedges
Instructions
Cooking
- Cook the chicken. If needed, cook the thighs to 165 degrees F, then shred or dice them.
- Saute. Cook the shallot, carrots, and garlic in the oil for 3 minutes, then add the pepper, ginger, and jalapeno for 2 to 3 minutes more.
- Simmer. Add the seasonings, tomatoes, broth, and coconut milk, bring to a boil, then simmer for 15 minutes.
- Add the noodles. Stir in the chicken and rice noodles and cook over low heat until the noodles are soft.
- Serve. Ladle into bowls and top with cilantro, thyme, and lime.
Notes
Substitutions: Cooked chicken breasts can replace the thighs.
Tips: Reduce the cayenne and jalapeno for less heat, and add lime just before serving.
Storage: Refrigerate for 3 to 4 days. Freeze the broth and chicken without noodles for up to 3 months.