Ingredients
- 1 lb boneless chicken (breast or thighs), cut into bite-sized pieces
- 1 can (400ml) coconut milk
- 2 tablespoons minced garlic
- 2 tablespoons fresh ginger, grated
- 1 stalk lemongrass, sliced
- 4 cups chicken or vegetable broth
- 2 carrots, chopped
- 1 bell pepper, chopped
- 1 cup mushrooms, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Thai basil, chopped
- Juice of 1 lime
- 2 tablespoons chili paste (adjust to taste)
- Oil for sautéing
Instructions
- Gather Your Ingredients: Take stock of everything you’ll need.
- Sauté Aromatics: In a large pot, heat oil over medium heat. Add garlic, ginger, and lemongrass; stir for a few minutes.
- Add Chicken: Toss in chicken, allowing it to brown slightly.
- Incorporate Broth and Coconut Milk: Pour in broth and coconut milk. Stir well and bring to a gentle simmer.
- Mix in Vegetables: Add chopped veggies to the pot.
- Introduce the Spice: Add chili paste, starting with a small amount.
- Simmer: Let soup simmer for 15-20 minutes, stirring occasionally.
- Finish with Freshness: Add cilantro, basil, and lime juice just before serving.
- Garnish and Serve: Top bowls with extra herbs, lime slices, or chili flakes.
Notes
Consider making a larger batch as this soup tastes better the next day and can be frozen for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free