# Red coconut soup

- Cuisine: Thai
- Category: Soup
- Language: en

## Ingredients

- 1 whole rotisserie chicken
- as needed water
- 1 whole red onion
- 2 stalk celery
- 1 whole red bell pepper
- 1 whole jalapeno
- 1 knob fresh ginger
- 1 bunch green onion
- 4 clove garlic
- 1 package rice noodles
- 2 tbsp coconut oil
- 1 tbsp chili crisp
- 1 tbsp thai chili paste
- 1 can full-fat coconut milk
- 1 handful fresh basil
- to taste fresh cilantro (optional)

## Instructions

1. Separate the chicken meat from the carcass; reserve the gelatinous drippings.
2. Place the chicken bones and drippings into a large pot with water to cover.
3. Roughly chop half of the red onion, celery, and red bell pepper, and add to the pot.
4. Prepare the aromatics: thinly slice the remaining onion, ginger, garlic, green onions, remaining bell pepper, and jalapeno.
5. Add the vegetable trimmings to the stock pot and simmer.
6. Cook the rice noodles in boiling water, then drain and set aside.
7. In a separate pan, heat coconut oil and sauté the sliced aromatics (ginger, garlic, green onions).
8. Stir in the chili crisp and Thai chili paste.
9. Add the shredded chicken meat to the pan and coat with the aromatics and chili mixture.
10. Pour in the coconut milk and the strained chicken stock.
11. Stir in the fresh sliced bell peppers and onions, then add fresh basil and season with pepper.
12. Serve the soup over the cooked rice noodles in a bowl.

## Equipment

- knife
- cutting board
- pot
- large pan
- strainer

## Tips

- Use serrano peppers if you have them instead of jalapenos.
- Keep vegetables raw when adding to the soup for a crunchy texture.

## Source

- Original video: https://www.instagram.com/p/DdHXPLnMITc/
- Creator: Adam Glick
- Recipe page: https://www.cliprecipe.com/recipe/c7e8351d-a258-4854-b836-57da4c6e9cbb
- Extracted: 2026-10-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt