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5 from 2 votes

Spicy Thai Chicken or Shrimp Soup

Ingredients

  • 2 cups shredded cooked chicken breast or ¾ lb. raw shrimp, peeled and deveined
  • 4 limes, total
  • salt and pepper
  • 2 T. neutral oil or coconut oil--plus a bit more if needed
  • 8 oz. sliced fresh mushrooms
  • 1 red bell pepper, seeded and diced
  • 4 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 1 t. powdered ginger
  • 2 T. red curry paste--found on the international aisle of the grocery store
  • 2 cups chicken stock
  • 1 can full-fat coconut milk
  • 1/4 t. red pepper flakes
  • 2 egg yolks (see note)
  • Cilantro and the last lime cut into wedges for garnish

Instructions

  • Put either the chicken or shrimp on a plate, squeeze the juice of one lime over. Season generously with salt and pepper on both sides. Allow to sit at room temperature for 10 minutes.
  • In a 2-quart saucepan heat the oil and, if using shrimp, cook them over medium heat until just done. Do not overcook. Remove shrimp from the pan and set aside. Add the mushrooms, red pepper, and scallions to the same pan--adding another splash of oil if necessary. Sauté the vegetables until they’re wilted. Add the garlic, ginger, and curry paste and stir for a minute or so until fragrant. Stir in the chicken stock, coconut milk, and the juice of two limes. Simmer over medium low heatfor 15 minutes. Turn the heat to low and add the chicken or shrimp to the pot. Cook gently until hot through, just a few minutes more.
  • Put the egg yolks in a small bowl and add 2 T. of the hot soup. Immediately beat well and add back to the soup, stirring to completely combine. (See note.)
  • Serve with chopped or torn cilantro and lime wedges.

Notes

Note:  You may be tempted to skip the egg yolk step at the end, but don't.  The method--known as "tempering eggs"--allows you to add them to a hot liquid without ending up with scrambled eggs.  The addition of egg yolks is used here as an emulsifier, binding the liquids with the fats in the soup, stabilizing the ingredients and the flavor, and giving the soup a wonderfully silky texture.  It's super easy, quick, and works like magic.