Thai Inspired Chicken Soup
A delightful fusion of ginger, coconut milk, and spices that brings the exotic flavors of Thailand to your kitchen in just 30 minutes.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Can substitute with tofu or other proteins.
- 1 tablespoon ginger, grated Fresh ginger is preferred.
- 2 tablespoons red curry paste Adjust based on spice preference.
- 4 cups chicken broth Can substitute with vegetable broth.
- 1 stalk lemongrass, chopped For a more authentic flavor.
- 1 can coconut milk Can substitute with almond milk or omit for a lighter option.
- 1 cup mushrooms, sliced Any variety of mushrooms works.
- 1 cup fresh herbs (such as cilantro and basil) Use as garnish.
- 2 tablespoons lime juice Freshly squeezed is best.
- to taste Salt and pepper Season according to preference.
Instructions
Preparation
- In a large pot over medium heat, add the grated ginger and red curry paste. Sauté for 1-2 minutes until fragrant.
- Next, add the diced chicken to the pot. Cook for about 5-7 minutes, or until the chicken is no longer pink.
- Pour in the chicken broth and toss in the lemongrass and sliced mushrooms. Bring to a simmer and let cook for 10 minutes.
- Stir in the coconut milk and lime juice. Season with salt and pepper to taste.
- Remove from heat and stir in fresh herbs. Serve hot and enjoy the vibrant flavors.
Notes
Best served hot and garnished with extra fresh herbs. Can be paired with jasmine rice or crispy spring rolls. Store leftovers in an airtight container for up to 3 days or freeze for 2 months.