Description
A fragrant and flavorful soup combining tender chicken, aromatic spices, and a creamy coconut base, perfect for cozy evenings.
Ingredients
- 1 lb chicken breast, sliced
- 1 tablespoon ginger, grated
- 1 tablespoon red curry paste
- 4 cups chicken broth
- 1 stalk lemongrass, bruised
- 1 cup mushrooms, sliced
- 1 cup coconut milk
- Fresh herbs (basil, cilantro)
- Salt and pepper to taste
Instructions
- In a pot, heat a little oil over medium heat. Add the grated ginger and red curry paste, cooking for about a minute until fragrant.
- Toss in the sliced chicken and sauté until browned.
- Pour in the chicken broth and add the bruised lemongrass and sliced mushrooms.
- Bring the mixture to a rolling boil, then reduce the heat and let it simmer until the chicken is fully cooked.
- Stir in the creamy coconut milk and let it gently heat through.
- Season with salt and pepper to taste, then remove the lemongrass stalk.
- Garnish with fresh herbs like basil and cilantro just before serving.
Notes
For a vegetarian spin, swap chicken for tofu and use vegetable broth. You can also add bok choy or spinach for more nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai