A rich and flavorful chicken soup with a spicy Thai twist. Packed with tender chicken, aromatic spices, and creamy coconut milk that harmonize perfectly with the fresh flavors of lemongrass, lime, and cilantro. This soup is a delightful combination of warmth and fiery kick that will surely awaken your taste buds.
– makes about 4 servings –
Ingredients
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 lemongrass stalks, bruised and cut into 2-inch pieces
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup baby corn, halved
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon Thai red curry paste
- 1 tablespoon fish sauce
- Juice of 1 lime
- Fresh cilantro, chopped
- Salt and pepper, to taste
Steps
- In a large pot, heat some oil over medium heat. Add ginger and garlic, sauté for 1-2 minutes until fragrant.
- Stir in the Thai red curry paste and cook for an additional minute.
- Add the chicken slices and cook until lightly browned on all sides.
- Pour in the chicken broth and coconut milk. Add lemongrass stalks and bring to a boil. Reduce heat and simmer for 15 minutes.
- Remove the lemongrass stalks and discard. Stir in soy sauce, fish sauce, lime juice, bell pepper, mushrooms, and baby corn.
- Simmer for another 10-15 minutes until the vegetables are tender.
- if you are looking for more soup Recipes follow the link Here
