Description
A warm and comforting Thai Inspired Chicken Soup, packed with aromatic spices and creamy coconut milk.
Ingredients
- 1 lb chicken breast, diced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 1 stalk lemongrass, chopped
- 4 cups chicken broth
- 1 can coconut milk
- 1 cup mushrooms, sliced
- 1 bell pepper, sliced
- Fresh herbs (e.g., cilantro, basil) for garnish
- Salt and pepper to taste
Instructions
- Heat a little oil in a large pot over medium heat. Add the minced ginger and red curry paste, sautéing for about 1 minute until fragrant.
- Toss in the diced chicken and cook until it’s no longer pink.
- Pour in the chicken broth and add the chopped lemongrass, sliced mushrooms, and bell pepper. Bring this mixture to a boil.
- Once boiling, reduce the heat and stir in the coconut milk. Allow it to simmer for about 10-15 minutes to let the flavors meld beautifully.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs like cilantro or basil.
Notes
Fresh ingredients enhance flavor; adjust spice level and coconut milk to preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai