Spicy Thai Coconut Soup

Spicy Thai Coconut Soup
From Cooking Light

Proof that this year’s holiday season got the best of me: for the first time in 5 years, I accidentally let my Cooking Light subscription lapse.  I vaguely remember seeing the December issue on newsstands and making a mental note to see if mine was lost in the mail, but that obviously never happened.  Before I knew it January issues were popping up and my mailbox was still void of recipe inspiration.  A week ago I finally got my act together and logged into my online account, only to find out that, sure enough, my renewal was long overdue.  I began to mourn the first gap in my otherwise perfect collection, when out of nowhere my mom came through for me.  Although December was a lost cause, she was able to scrounge up her January issue in the recycling bin.  John and I poured through it right away and knew this soup was a must-make.  It ended up being the perfect dinner on a wintry night.  Warm, hearty, and super rich.  To be fair, we sort of neglected the “Light” part by using full fat coconut milk and our homemade chicken stock which is far from fat free, but boy was it worth every calorie.


  • 2 tsp olive or coconut oil
  • 1 cup mushrooms, sliced
  • 1/2 cup red bell pepper, chopped
  • 4 tsp ginger, peeled and minced
  • 4 cloves garlic, minced
  • 3-inch piece of lemongrass, sliced in half lengthwise
  • 1 Tbsp sambal oelek (ground fresh chile paste)
  • 3 cups chicken stock (not broth, if you’re using store-bought spend the extra $$ to buy stock – it’s richer because it’s made with the chicken bones)
  • 1 1/4 cups coconut milk
  • 4 tsp fish sauce
  • 1 Tbsp sugar
  • salt, to taste
  • 2 cups cooked chicken, shredded (we used a rotisserie chicken from the grocery store for ease)
  • 1/2 lb raw shrimp
  • 2 Tbsp lime juice
  • 1/2 cup green onion, cut into strips
  • 3 Tbsp cilantro, chopped


  1. Heat a Dutch oven over medium heat.  Add oil to pan, swirl to coat.
  2. Add mushrooms, bell pepper, ginger, garlic and lemongrass to pot.  Saute 3 minutes, stirring occasionally.
  3. Add chile paste, cook 1 minute.
  4. Add stock, coconut milk, fish sauce and sugar.  Bring to a simmer.
  5. Reduce heat to low and simmer 10 minutes.
  6. Taste and add salt if needed.
  7. Add chicken and shrimp to pot.  Cook 2 minutes, or until shrimp is pink.
  8. Stir in lime juice.
  9. Serve, topped with green onion and cilantro.

Serves 4.

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