Ingredients
- 1 lb boneless chicken (breast or thighs)
- 1 can coconut milk
- 1 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 1 stalk lemongrass, sliced
- 4 cups chicken or vegetable broth
- 1 cup carrots, diced
- 1 cup bell peppers, diced
- 1 cup mushrooms, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Thai basil, chopped
- 1 lime, juiced
- 1-2 tbsp Thai curry paste (red or green)
Instructions
- Heat a large pot or skillet over medium heat. Add a drizzle of oil and let it warm up. Toss in minced garlic, grated ginger, and sliced lemongrass. Sauté for a couple of minutes until fragrant.
- Introduce diced chicken to the pot. Cook until browned on the outside, about 5-7 minutes.
- Stir in your choice of curry paste, mixing well to coat the chicken in those aromatic spices.
- Pour in the coconut milk and broth, scraping the bottom of the pot to incorporate all those beautiful flavors.
- Add your chopped vegetables—carrots, bell peppers, and mushrooms—and allow the soup to come to a gentle simmer. Let it bubble away for about 15-20 minutes, until the chicken is cooked through and the veggies are tender.
- In the last few minutes of cooking, add a squeeze of lime juice and stir in fresh herbs. Taste and adjust seasoning as needed.
- Serve piping hot in bowls, topped with additional herbs, lime wedges, and perhaps a sprinkle of chili flakes.
Notes
Feel free to substitute chicken with tofu or shrimp for a different protein option. Adjust the spice levels according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
- Diet: Non-Vegetarian