Thai Chicken Soup
This flavorful Thai Chicken Soup features tender chicken, aromatic herbs, and a coconut milk base. It's a comforting dish that combines warmth and zest, making it perfect for any occasion.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups and spoons
- 1 spoon for stirring
- 1 ladle for serving
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 4 cups chicken broth
- 2 cups coconut milk
- 2 cups cooked chicken, shredded
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1 cup fresh spinach Add just before serving.
- Fresh cilantro for garnish
- Sliced green onions for garnish
- Lime wedges for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add the red curry paste and cook for an additional minute, stirring to combine.
- Pour in the chicken broth and coconut milk, and bring the mixture to a gentle simmer.
- Add the shredded chicken, sliced red bell pepper, and mushrooms. Simmer for about 10 minutes.
- Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
- Add the fresh spinach just before serving, allowing it to wilt in the hot soup.
- Ladle the soup into bowls, and garnish with fresh cilantro, sliced green onions, and a lime wedge.
Notes
You can customize the soup by adding other vegetables or substitute shrimp or tofu for the chicken.
Serve with jasmine rice for a heartier meal.
The left-over soup can be stored in the refrigerator for up to 3 days; reheat before serving.