Description
A delicious and comforting Thai-inspired soup combining coconut milk, red curry paste, and fresh herbs.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 tablespoons red curry paste
- 1 tablespoon fresh ginger, minced
- 1 stalk lemongrass, minced
- 4 cups chicken broth
- 1 can coconut milk
- 1 cup mushrooms, sliced
- 1 cup carrots, sliced
- 1 cup spinach or fresh herbs (like cilantro or basil)
- 2 tablespoons fish sauce (optional)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- In a large pot, heat a little oil over medium heat.
- Add diced chicken and cook until browned.
- Stir in the red curry paste, ginger, and lemongrass; cook for 1-2 minutes until fragrant.
- Pour in the chicken broth and coconut milk, and add the mushrooms and carrots.
- Bring to a simmer and cook for about 15 minutes until vegetables are tender.
- Stir in spinach, fish sauce, lime juice, and season with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
Notes
Serve with steamed rice or crusty bread. Adjust spice levels by modifying the amount of red curry paste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg