Fragrant, creamy soup with chicken, vegetables, and jasmine rice in rich coconut milk broth infused with red curry paste.
# What You Need:
→ Proteins
01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 - 7 oz mushrooms, sliced
03 - 2 medium carrots, peeled and sliced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
→ Rice
07 - 2/3 cup jasmine rice, rinsed
→ Liquids
08 - 1 can (13.5 oz) full fat coconut milk
09 - 4 cups chicken stock
→ Curry & Aromatics
10 - 2 to 3 tablespoons red curry paste
11 - 2 kaffir lime leaves, optional
12 - 1 stalk lemongrass, bruised and cut into 3 pieces
13 - 1 tablespoon fish sauce
14 - 1 teaspoon brown sugar
15 - Juice of 1 lime
→ Garnishes
16 - Fresh cilantro, chopped
17 - Sliced red chili, optional
18 - Lime wedges
# Steps:
01 - Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2 to 3 minutes until fragrant and softened.
02 - Stir in the red curry paste and cook for 1 minute to release and develop the flavors.
03 - Add the chicken thigh pieces and cook for 2 to 3 minutes, stirring constantly to coat thoroughly with the curry mixture.
04 - Pour in the chicken stock and bring to a simmer. Add the sliced carrots, sliced mushrooms, lemongrass pieces, and kaffir lime leaves if using.
05 - Add the jasmine rice and stir well. Simmer uncovered for 15 to 20 minutes until the rice is tender, vegetables are soft, and chicken is cooked through.
06 - Stir in the coconut milk, fish sauce, and brown sugar. Simmer gently for 5 additional minutes to meld the flavors.
07 - Remove the lemongrass stalks and kaffir lime leaves. Adjust seasoning with lime juice, additional fish sauce, or salt to taste.
08 - Ladle the soup into bowls and garnish with chopped cilantro, sliced red chili, and lime wedges.
