Spicy Chicken Soup

Spicy Chicken Soup

This is the perfect twist on a classic chicken soup and the best thing when you’re feeling under the weather. Adding a little spice to soup usually does the trick when I’m congested.

Here’s how to make it: 

Spicy Chicken Soup

Spicy Chicken Soup

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  • 3 ears of corn (cut off the cob or frozen)
  • 3 shallots
  • 3 garlic cloves
  • 1 piece of ginger
  • 1 red chili
  • 1 jalapeño
  • 2 red potatoes (chopped)
  • 2 1/2 cups vegetable or chicken broth
  • 1 can coconut milk (optional you can add extra broth if you aren’t using)
  • 1/4 cup lime juice
  • 4 boneless thicken thighs pulled (optional if you are vegetarian)
  • 2 handfuls of spinach
  • Cilantro
  • Chopped peanuts


  • Preheat oven to 350. Bake chicken for about 15 min. Remove and shred. It is okay if it is a little pink. 
  • In a large stockpot add olive oil, shallots, garlic, ginger and chiles stirring occasionally. After about 5 min, add potatoes, broth and coconut milk and bring to a boil. Cover and simmer for 15 min until potatoes are tender. 
  • Add in chicken, spinach, corn, and lime juice and cook for another 5 min on low. Chicken should cook the remaining way through. Serve and garnish with more lime, crushed peanuts and cilantro. Stay healthy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.