Description
A comforting Thai chicken soup that’s easy to make and packed with flavorful herbs and spices.
Ingredients
Scale
- 1 lb boneless chicken thighs, sliced
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 inch ginger, grated
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 2 green onions, chopped
- Fresh cilantro for garnish
Instructions
- In a large pot, heat oil over medium heat and sauté garlic and ginger for 1 minute.
- Add red curry paste and stir for another minute.
- Pour in chicken broth and coconut milk, then bring to a simmer.
- Add chicken slices and cook for 5-7 minutes until chicken is nearly cooked.
- Stir in fish sauce, lime juice, bell pepper, and mushrooms; simmer for 10 minutes.
- Adjust seasoning and garnish with green onions and cilantro before serving.
Notes
For a spicier version, add more red curry paste or fresh chili. Store leftovers in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Soup
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 15g
- Protein: 25g