Description
A warm and comforting Thai-style soup with coconut milk, spices, and tender chicken, perfect for family gatherings or cozy nights.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon red curry paste
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 1 pound chicken breast, sliced
- 1 bell pepper, sliced
- 1 cup mushrooms, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Salt to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté these ingredients until they become fragrant, stirring occasionally to avoid burning.
- Once your aromatics are fragrant, stir in the red curry paste. Let it cook for another minute, allowing the flavors to meld together nicely.
- Next, pour in the coconut milk and chicken broth, stirring well to combine everything.
- Now, add the sliced chicken breast, bell pepper, and mushrooms to the pot. Stir gently to ensure they are well incorporated.
- Bring the soup to a simmer and let it cook until the chicken is fully cooked through, which should take about 10 minutes.
- Stir in the fish sauce, lime juice, and add salt to taste. Adjust flavors as needed.
- Serve the soup hot, garnished with fresh cilantro on top.
Notes
This soup is quick to prepare and customizable to your taste. Avoid burning the garlic and taste before serving to adjust seasoning.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
