Ingredients
- 1 lb boneless chicken (breast or thighs)
- 1 can (13.5 oz) coconut milk
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic, minced
- 2 stalks lemongrass, sliced
- 4 cups chicken or vegetable broth
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced
- 1 cup mushrooms, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Thai basil, chopped
- Juice of 1 lime
- Chili (fresh or paste) to taste
- 1 tablespoon oil for sautéing
Instructions
- Prep the ingredients: Chop the chicken into bite-sized pieces, and set aside. Dice the vegetables, mince the garlic, and slice the ginger and lemongrass.
- Sauté the aromatics: Heat a tablespoon of oil in a large pot over medium heat. Add the minced garlic, ginger, and lemongrass, sautéing for about 2-3 minutes until fragrant.
- Cook the chicken: Add the chicken pieces to the pot and cook until lightly browned.
- Add the vegetables: Toss in the sliced carrots, bell peppers, and mushrooms, stirring to combine. Cook for another 3-4 minutes.
- Pour in the coconut milk and broth: Add the creamy coconut milk followed by the broth of your choice. Bring the mixture to a gentle simmer.
- Spice it up: Stir in your preferred chili, allowing it to mellow into the soup’s rich notes. Let everything simmer for about 15-20 minutes.
- Finish with fresh herbs and lime: Stir in the fresh cilantro, Thai basil, and a squeeze of lime juice before serving.
- Serve and enjoy: Ladle the soup into bowls and garnish with extra herbs, lime wedges, or chili oil.
Notes
This soup can be frozen for up to three months. Thaw in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Thai
- Diet: Poultry