Aromatic Thai-inspired soup with tender chicken, vegetables, and creamy coconut broth finished with red curry spices.
# What You Need:
→ Protein
01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced
→ Vegetables
02 - 7 oz mushrooms, sliced (shiitake or button)
03 - 2 medium carrots, julienned or thinly sliced
04 - 1 small red bell pepper, thinly sliced
05 - 3.5 oz baby spinach or bok choy, optional
06 - 2 spring onions, thinly sliced
→ Aromatics
07 - 1 tablespoon fresh ginger, grated
08 - 3 cloves garlic, minced
09 - 2 stalks lemongrass, bruised and cut into 2-inch pieces, optional
10 - 4 kaffir lime leaves, optional
→ Broth
11 - 2 tablespoons red curry paste
12 - 3 1/3 cups coconut milk, full fat or light
13 - 2 cups chicken broth
14 - 1 tablespoon fish sauce
15 - 1 tablespoon brown sugar
16 - Juice of 1 lime
→ Garnishes
17 - Fresh cilantro, chopped
18 - Fresh red chili, sliced, optional
19 - Lime wedges
# How-To:
01 - Heat a large pot over medium heat. Add a splash of oil and sauté the ginger, garlic, and lemongrass for 1 minute until fragrant. Stir in the red curry paste and cook for another minute to release its flavors.
02 - Add the chicken slices and cook for 2–3 minutes, stirring to coat with the curry paste.
03 - Pour in the coconut milk and chicken broth. Add the kaffir lime leaves, carrots, mushrooms, and red bell pepper.
04 - Bring to a gentle simmer and cook for 10–12 minutes, until the chicken is cooked through and vegetables are tender.
05 - Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
06 - Add baby spinach or bok choy if using and simmer for 1–2 minutes until just wilted.
07 - Remove lemongrass stalks and kaffir lime leaves. Ladle soup into bowls and garnish with spring onions, cilantro, fresh chili, and serve with lime wedges on the side.
