Description
A flavorful Thai Chicken Soup that combines tender chicken, fresh vegetables, and creamy coconut milk with a hint of spice.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup carrots, sliced
- 1 can (14 ounces) coconut milk
- 4 cups chicken broth
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups baby spinach
- Juice of 1 lime
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the sliced red bell pepper and carrots, cooking for another 3-4 minutes until they begin to soften.
- Pour in the coconut milk and chicken broth, then stir in the red curry paste and soy sauce until well combined.
- Bring the mixture to a gentle simmer, then add the chicken pieces. Cook for 10-12 minutes, or until the chicken is cooked through.
- Stir in the baby spinach and cook for an additional 2 minutes until wilted.
- Remove from heat and stir in the lime juice. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a vegetarian option, substitute the chicken with tofu and use vegetable broth instead of chicken broth.
- Add extra vegetables like mushrooms or snap peas for additional flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg