THE RECIPE JOURNAL · Main Course
Mama B's Spicy Coconut Chicken Soup
This comforting soup combines tender chicken with rich coconut milk and a spicy kick that warms you from the inside out. Perfect for chilly evenings or when you need a little extra flavor and warmth in your day.
FROM THE KITCHEN • Mama B's Spicy Coconut Chicken Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by pouring the chicken stock into a large pot and bringing it to a boil. Once it’s bubbling, add the chicken, mushrooms, chile peppers, lime leaves, and lemongrass. Let everything cook until the chicken is no longer pink in the middle and the juices run clear, which should take about 10 minutes. Turn the heat down to medium, then stir in the coconut milk, bell peppers, fish sauce, and galangal. Let it simmer for a couple of minutes before lowering the heat to a gentle simmer and adding the lime juice. Give the soup a taste and adjust the seasoning if needed. When you’re ready to serve, sprinkle on some green onions, basil, and cilantro for a fresh finish.
Why you’ll love it
This soup offers a perfect balance of spicy heat and creamy coconut flavor. It’s comforting, full of rich aromas, and easy to make. Every spoonful warms you up and satisfies your cravings for something both bold and soothing.
How to serve
Serve this soup hot with a side of steamed jasmine rice or warm crusty bread. Garnish with fresh cilantro, lime wedges, and sliced green onions to add brightness and extra flavor.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the chicken. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
