Spicy Thai Chicken Coconut Soup with Okra and Mushrooms
Spice Up Your Night with Spicy Thai Coconut Soup with Chicken, Mushrooms, and Okra!
Craving a bowl of warmth and flavor? Look no further than our incredibly delicious and aromatic Spicy Thai Coconut Soup with Chicken, Mushrooms, and Okra! This soup is a delightful fusion of creamy coconut milk, fragrant spices, tender chicken, and a medley of fresh vegetables. It’s the perfect comfort food for a chilly evening, a light yet satisfying dinner, or a flavorful way to brighten up your day.
This recipe isn’t just about taste; it’s about experiencing the vibrant flavors of Thailand in your own kitchen. The combination of sweet, spicy, and savory notes will tantalize your taste buds, while the fresh ingredients provide a healthy and nourishing meal. We’ve carefully balanced the heat with the sweetness of coconut milk and a touch of sugar, creating a soup that’s both exciting and comforting.
What makes this soup special?
- Aromatic Spices: Ginger, garlic, and lemongrass create a fragrant base that will fill your kitchen with an irresistible aroma.
- Creamy Coconut Milk: The coconut milk adds a luxurious creaminess and a subtle sweetness that perfectly complements the spices.
- Healthy & Flavorful: Packed with chicken, mushrooms, and okra, this soup is not only delicious but also a good source of nutrients.
- Easy to Make: Despite its complex flavors, this soup is surprisingly easy to prepare, making it perfect for weeknight dinners.
Tips for the Best Soup:
- Fresh is Best: Use fresh ginger, garlic, and lemongrass for the most vibrant flavor.
- Adjust the Spice: Feel free to adjust the amount of chili paste to suit your spice preference.
- Don’t Skip the Lemongrass & Lime Kefir Leaves: These ingredients add a unique and authentic Thai flavor. Remember to remove them before serving!
- Serve with Rice: A side of fluffy rice perfectly complements the soup and soaks up all the delicious broth.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free. However, always double-check the ingredients in your fish sauce to ensure it doesn’t contain any hidden gluten.
Can I use other vegetables?
Absolutely! Feel free to add or substitute vegetables like bell peppers, zucchini, or spinach.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop and deepen over time.
What kind of chicken should I use?
We recommend using cooked shredded chicken breast for convenience. You can use rotisserie chicken or cook your own chicken breast and shred it.
Get ready to embark on a culinary journey to Thailand with this incredible Spicy Thai Coconut Soup with Chicken, Mushrooms, and Okra! It’s a dish that’s sure to impress your family and friends.
Spicy Thai Coconut Soup with Chicken, Mushrooms, and Okra
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 teaspoon ginger minced
- 1/4 medium onion sliced
- 1 cup mushroom sliced
- 1 oyster mushroom oyster mushroom sliced
- 1 piece lemongrass about 3 inches, sliced in half
- 2 leaves lime kefir leaves
- 3 cups chicken broth
- 1 1/4 cups coconut milk
- 5 teaspoons fish sauce
- 1 tablespoon granulated sugar
- 3 teaspoons chili paste
- 6-8 pieces okra
- 2 cups cooked shredded chicken breast
Instructions
- Add olive oil to a medium-sized pot over medium-high heat.
- Once the olive oil is heated, add minced garlic, minced ginger, and sliced onions. Cook until softened and aromatic.
- Add mushrooms, lemongrass, and lime kefir leaves. Cook for a few minutes until the mushrooms have softened.
- Pour in the chicken broth and coconut milk. Season with chili paste, fish sauce, and sugar. Stir to incorporate ingredients. Allow to simmer for several minutes.
- Add okra. Cook for a few minutes until softened. Add chicken breast and cook until warmed.
- Remove lemongrass and lime kefir leaves.
- Serve the soup with rice.
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