Thai Inspired Chicken Soup
A delightful fusion of flavors with ginger, red curry, and creamy coconut milk, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmering
- Cuisine: Thai
- Diet: Paleo
Ingredients
Scale
- 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
- In a large pot, heat a little oil over medium heat. Add the minced ginger and red curry paste; sauté for about 1 minute until fragrant.
- Add the diced chicken, cooking until no longer pink.
- Pour in the chicken broth and toss in the chopped lemongrass, sliced mushrooms, and bell pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat and stir in the coconut milk. Allow it to simmer for about 10-15 minutes for the flavors to meld.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs like cilantro or basil.
Notes
Feel free to swap chicken for tofu or add more spices to suit your palate. Pair with rice or spring rolls for a complete meal.
Find it online: https://www.mubrecipes.com/thai-inspired-chicken-soup/