Description
A flavorful Thai-inspired chicken soup featuring tender chicken, creamy coconut milk, fresh ginger, and bright lime juice. This comforting soup delivers the perfect balance of savory, creamy, and tangy flavors with a spicy kick from red curry paste.
Ingredients
Main Ingredients
- 1 tbsp coconut oil
- 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
- 1 small onion, diced
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- Juice of 1 lime
Vegetables and Garnish
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 2 tbsp chopped fresh cilantro
Instructions
- Heat coconut oil: Warm 1 tablespoon of coconut oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onion: Add the diced onion and cook until softened and translucent, about 4 minutes, stirring occasionally to prevent burning.
- Add ginger and garlic: Stir in the grated fresh ginger and minced garlic and cook for 30 seconds until fragrant, enhancing the soup’s aroma.
- Incorporate red curry paste: Mix in 1 tablespoon of red curry paste and cook for an additional minute to release the flavors of the paste.
- Add liquids: Pour in 4 cups of chicken broth and 1 can (13.5 oz) of coconut milk, stirring well to combine all ingredients into a creamy, flavorful base.
- Add chicken and vegetables: Stir in the thinly sliced chicken breasts, sliced mushrooms, and red bell pepper, ensuring everything is evenly distributed.
- Simmer the soup: Reduce heat to low and let the soup gently simmer for 15 to 20 minutes until the chicken is fully cooked and tender.
- Season the soup: Stir in 1 tablespoon of fish sauce and the juice of 1 lime to add depth, saltiness, and bright tanginess to the soup.
- Garnish and serve: Remove from heat, garnish with 2 tablespoons of chopped fresh cilantro, and serve the soup hot for a comforting meal.
Notes
- Add rice noodles for a more substantial meal, turning it into a filling noodle soup.
- Substitute shrimp for chicken if you prefer a seafood version of this soup.
- Adjust the amount of red curry paste to control the spice level according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
