Spicy Thai chicken soup

Introduce

Chef :

Kels Ro

Spicy Thai chicken soup

#Mycookbook Delish soup that I've been perfecting over the past couple years. Play with the amounts of your favorite ingredients to make it your own. I love lemongrass and ginger so I tend to add a bit more than outlined below. .. Also you could use your fave red curry paste in place of the sambal :)

Ingredient

2 teaspoons

canola oil

1 cup

sliced mushrooms

1/2 cup

diced red bell pepper

4 tsp

minced fresh ginger

garlic cloves

lemongrass stalk

2 tsp

sambal (fresh chili paste)

3 cup

low sodium chicken stock

1 1/2 cup

coconut milk

2 cup

shredded chicken (I use white meat)

1/2 cup

chopped green onion

cilantro and fresh lime to garnish

1 1/2 tsp

fish sauce

1/4 cup

rice uncooked.. added with the chicken stock. it will cook in the soup

1 1/2 tbsp

thai red curry paste (Or little more if you like)

Cooking instructions

* Step 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 and curry paste; cook 1 minute..