Thai Inspired Chicken Soup
A comforting and flavorful soup filled with fragrant spices, tender chicken, and creamy coconut milk, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 pound chicken breast, diced
- 2 cups chicken broth
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon ginger, grated
- 1 stalk lemongrass, bruised and chopped
- 1 cup mushrooms, sliced
- 1 cup spinach or kale
- to taste Salt and pepper
Garnishes
- Fresh herbs (cilantro, basil)
- Lime wedges for serving
Instructions
Preparation
- In a large pot over medium heat, pour in the chicken broth.
- Add the red curry paste, ginger, and lemongrass to the pot. Stir well until everything is mixed.
Cooking
- Toss in the diced chicken and cook until it’s no longer pink, about 5-7 minutes.
- Stir in the coconut milk and sliced mushrooms; let it simmer for another 5 minutes.
- Add the spinach or kale and fresh herbs. Cook for an additional 2-3 minutes until they wilt gently.
- Season with salt and pepper to taste and give it a final stir.
Serving
- Serve hot with lime wedges on the side.
Notes
For a creamier consistency, blend half the soup before adding the greens. Leftovers can be stored in airtight containers in the fridge, and the flavors deepen overnight.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 10gProtein: 25gFat: 22gSaturated Fat: 16gSodium: 800mgFiber: 2gSugar: 2g
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