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Thai cuisine is celebrated worldwide for its vibrant flavors, fresh ingredients, and unique balance of sweet, sour, salty, and spicy elements. From the aromatic herbs of lemongrass to the heat of chili peppers, each dish tells a story of tradition and culinary artistry. Among the myriad offerings of this beloved cuisine, one dish stands out for its comforting warmth and complex flavor profile: Spicy Coconut Thai Chicken Soup.

Easy Thai Chicken Soup

Discover the deliciousness of Spicy Coconut Thai Chicken Soup! This comforting dish blends rich coconut milk, tender chicken, and a medley of spices, making it a delightful choice for any occasion. Learn about its key ingredients, their health benefits, and follow a step-by-step guide to prepare this vibrant soup at home. Perfect for cozy nights or impressing dinner guests, it's a true taste of Thai culinary art. #ThaiCuisine #CoconutSoup #ComfortFood #EasyRecipes #Foodie
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Ingredients
  

1 lb boneless chicken thighs, cut into bite-sized pieces

1 can (13.5 oz) coconut milk

4 cups chicken broth

1 tablespoon red curry paste (adjust to taste)

2 tablespoons fish sauce

2 tablespoons lime juice

1 tablespoon sugar

1 cup mushrooms, sliced

1 red bell pepper, sliced

1 cup kale or spinach, chopped

2 stalks lemongrass, cut into 3-inch pieces and smashed

2-3 slices fresh ginger

2 cloves garlic, minced

Fresh cilantro for garnishing

Sliced jalapeños (optional, for extra heat)

Lime wedges (for serving)

Instructions
 

In a large pot over medium heat, add the minced garlic and ginger. Sauté for about 1 minute until fragrant.

    Add the red curry paste, stirring well to combine, and cook for another minute.

      Pour in the coconut milk and chicken broth, stirring until the curry paste is fully incorporated into the liquids.

        Add the smashed lemongrass and bring the soup to a gentle simmer.

          Season the soup with fish sauce, sugar, and lime juice, then add the chicken pieces. Cook for about 10 minutes or until the chicken is cooked through.

            Stir in the mushrooms and red bell pepper, cooking for an additional 5 minutes until the vegetables are tender.

              Finally, add in the chopped kale or spinach, and simmer for another 2 minutes until wilted.

                Discard the lemongrass pieces and taste the soup. Adjust seasoning if necessary by adding more fish sauce or lime juice.

                  Serve hot, garnished with fresh cilantro, sliced jalapeños, and lime wedges on the side for an extra zing.

                    Prep Time: 15 min | Total Time: 30 min | Servings: 4