While perusing the latest issue of Cooking Light magazine, I came upon a section entitled “International Soups.”  I’m a soup-lover from way back, and when I saw the recipe for Spicy Thai Coconut Chicken Soup, I knew I had to make it.  And am I ever glad I did!

Everything about this soup is great.  It is totally restaurant-quality in minutes and it is definitely going into the repertoire.  There’s nothing to change, nothing to add.

It was 20 minutes start-to-finish, because I had boiled a chicken yesterday and already had fresh stock and shredded chicken in the ‘fridge.  It was just what I needed on this rather chilly day.

Spicy Thai Coconut Chicken Soup


  •     2 teaspoons canola oil
  •     1 cup sliced mushrooms
  •     1/2 cup chopped red bell pepper
  •     4 teaspoons minced peeled fresh ginger
  •     4 garlic cloves, minced
  •     1 (3-inch) stalk lemongrass, halved lengthwise
  •     2 teaspoons sambal oelek (ground fresh chile paste)
  •     3 cups Chicken Stock or fat-free, lower-sodium chicken broth
  •     1 1/4 cups light coconut milk
  •     4 teaspoons fish sauce
  •     1 tablespoon sugar
  •     2 cups shredded cooked chicken breast (about 8 ounces)
  •     1/2 cup green onion strips
  •     3 tablespoons chopped fresh cilantro
  •     2 tablespoons fresh lime juice


1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.

Seriously good.