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
- 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 cups low sodium chicken broth plus up to 1 cup more to thin
- 1 can full fat coconut milk 13 1/2 oz can
- 2 cups 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
- Cook the chicken. If needed, cook the thighs to 165 degrees F, then shred or dice them.
- Saute. Cook 1 shallot, 2 carrots, and 2 minced garlic cloves in 2 tablespoons oil for 3 minutes, then add 1 red pepper, 1 teaspoon ginger, and 1 jalapeno for 2 to 3 minutes more.
- Simmer. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon cayenne, 14 ounces tomatoes, 4 cups broth, and 13 1/2 ounces coconut milk, bring to a boil, then simmer for 15 minutes.
- Add the noodles. Stir in 2 cups chicken and 3 1/2 ounces rice noodles and cook over low heat until the noodles are soft.
- Serve. Ladle into bowls and top with 1/2 cup cilantro, 4 thyme sprigs, and 1 lime in wedges.
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.