Description
A flavorful and spicy Thai soup with chicken.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onions
- Cooked rice, for serving
Instructions
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Add chicken and cook until browned.
- Pour in chicken broth and coconut milk. Stir in red curry paste, fish sauce, lime juice, and sugar.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add bell pepper and mushrooms. Cook for 5 minutes, or until vegetables are tender.
- Stir in cilantro and green onions.
- Serve hot with cooked rice.
Notes
- Adjust the amount of red curry paste to control the spice level.
- You can add other vegetables like carrots or zucchini.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Thai soup, chicken soup, spicy, coconut milk, red curry