When the aching and fever of common colds and seasonal flu get you down, your appetite disappears as your headache grows. You need delicious comfort food that will get you back on your feet. Look for dishes that are rich in fiber, vitamins A and C and antioxidants. Soup is especially good because it delivers the hydration experts say reduces your headache and boosts your immune responses. This Thai-inspired soup from Allrecipes’ Chef John delivers relief while tempting your taste buds.
You can find most of the ingredients for this Spicy Chicken Thai Soup at the supermarket. If your grocery does not carry red curry paste, use curry powder. Figure on substituting 1 teaspoon curry powder for 1 tablespoon curry paste. If you can’t find fresh lemon grass, switch to a few tablespoons of lemon zest.
Spicy Chicken Thai Soup
Prep Time: 15 minutes; Cook Time: 1 hour; Ready In: 1 hour 15 minutes
- 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
- 4 cloves garlic, chopped
- 1 (4 inch) piece fresh ginger root, chopped
- 4 cups chicken broth
- 1 tablespoon vegetable oil
- 2 1/2 pounds skinless, boneless chicken thighs, cut into chunks
- 12 ounces fresh white mushrooms, quartered
- 2 teaspoons red curry paste
- 3 tablespoons fish sauce
- 1 lime, juiced
- 2 (14 ounce) cans coconut milk
- 1 red onion, sliced
- 1/2 bunch cilantro, roughly chopped
- 1 lime, cut into wedges, for serving
- 1 fresh jalapeno pepper, sliced into rings
- Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
- Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
- Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
- Stir in mushrooms and cook for 5 more minutes.
- Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
- Skim off any excess oil and fat that rises to the top and discard.
- Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
- Remove from heat and add about 1/2 the cilantro.
- Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.