Description
Spicy Chicken Soup is a flavorful and comforting dish combining tender shredded chicken, vibrant vegetables like carrots, red bell peppers, and jalapeno peppers, with aromatic fresh ginger and hearty rice noodles. This soup is enriched with coconut milk and a blend of spices for a creamy, spicy, and satisfying meal perfect for any time of year.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped
- 2 medium carrots, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon freshly grated ginger
- 1 jalapeno, seeded and finely chopped
- 14 ounces canned crushed tomatoes
- 4 to 5 cups chicken broth
- 1 can full-fat coconut milk
- 2 cups shredded or diced cooked chicken thighs or chicken breasts
- 3 to 4 ounces dry rice noodles
For the Soup Garnishes:
- Fresh cilantro
- Fresh thyme
- Lime wedges
Instructions
- Cook the Chicken: If not using pre-cooked chicken, prepare your preferred cut of chicken (thighs or breasts) by baking, grilling, or boiling until fully cooked. Once done, shred or dice the chicken into bite-sized pieces.
- Sauté Aromatics: Heat olive oil in a Dutch oven over medium heat. Add finely chopped shallot, carrots, and minced garlic, sautéing for about 3 minutes while stirring occasionally until softened and fragrant.
- Add Vegetables and Spices: Stir in chopped red bell pepper, freshly grated ginger, and finely chopped jalapeno. Cook for an additional 2 to 3 minutes until the vegetables start to soften.
- Combine Liquids and Simmer: Add the crushed tomatoes, chicken broth, and full-fat coconut milk. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook gently for 15 minutes to blend the flavors.
- Incorporate Chicken and Noodles: Mix in the shredded chicken and dry rice noodles. Continue cooking over low heat for a few minutes until the noodles soften, stirring frequently to prevent sticking.
- Serve and Garnish: Remove the soup from heat, ladle into bowls, and garnish with fresh cilantro, fresh thyme, and lime wedges. Serve immediately for a warm and spicy meal.
Notes
- Use cooked chicken to save time; store-bought rotisserie chicken works great.
- Adjust the jalapeno and cayenne pepper quantities to control the spice level according to your preference.
- Rice noodles cook quickly, so add them toward the end to avoid overcooking.
- For a richer soup, use full-fat coconut milk, but light coconut milk can be substituted to reduce calories.
- Fresh herbs and lime add brightness to balance the spiciness—don’t skip the garnishes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
