Description
A delightful blend of flavors that transports you into the heart of Thai cuisine, this quick and budget-friendly chicken soup is perfect for cozy dinners.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 stalk lemongrass, bruised and chopped
- 2 cups cooked chicken, shredded
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 2 cups fresh spinach
- Fresh herbs (cilantro, basil, or mint) for garnish
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- In a pot over medium heat, heat the olive oil. Add the chopped onion and sauté until it’s translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute to infuse the flavors.
- Introduce the red curry paste and cook briefly, allowing it to release its aromatic qualities.
- Pour in the chicken broth and coconut milk, adding the bruised lemongrass. Bring the mixture to a gentle simmer.
- Add the shredded chicken, mushrooms, and red bell pepper. Cook until the vegetables turn tender and vibrant.
- Incorporate the fresh spinach and then remove the pot from heat.
- Squeeze in the lime juice and season with salt and pepper to your liking.
- Serve the soup hot, garnished with fresh herbs for an extra touch of flavor.
Notes
Feel free to customize by swapping the chicken for tofu or adding your favorite veggies. This soup is great for leftovers and can be frozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai