Description
Thai Chicken Curry Soup
Ingredients:
1 lb chicken breast, sliced
1 can (14 oz) coconut milk
2 tbsp red curry paste
4 cups chicken broth
2 stalks lemongrass, bruised
1 tbsp ginger, minced
3 garlic cloves, minced
1 bell pepper, sliced
2 medium carrots, sliced
1 onion, diced
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp oil
Fresh cilantro, for garnish
Directions:
Sauté Aromatics: Heat oil in a large pot over medium heat. Sauté onions, garlic, and ginger until fragrant, about 2 minutes.
Cook Chicken: Add chicken slices and cook until browned, about 3-4 minutes.
Incorporate Curry Paste: Stir in red curry paste and cook for 1-2 minutes until well incorporated.
Add Liquids: Pour in chicken broth and bring to a simmer. Stir in coconut milk until combined.
Add Vegetables: Add lemongrass stalks, bell peppers, and carrots. Simmer until vegetables are tender, about 10-12 minutes.
Balance Flavors: Stir in fish sauce and lime juice. Taste and adjust seasoning if needed.
Serve: Remove lemongrass stalks. Serve hot, garnished with fresh cilantro.
Prep Time: 30 minutes
Kcal: 350 per serving