Fragrant soup with chicken, mushrooms, and vegetables in creamy coconut broth with Thai red curry spices.
# What You Need:
→ Protein
01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced
→ Vegetables
02 - 7 oz mushrooms, sliced (shiitake or button)
03 - 2 medium carrots, julienned or thinly sliced
04 - 1 small red bell pepper, thinly sliced
05 - 3.5 oz baby spinach or bok choy, optional
06 - 2 spring onions, thinly sliced
→ Aromatics
07 - 1 tablespoon fresh ginger, grated
08 - 3 cloves garlic, minced
09 - 2 stalks lemongrass, bruised and cut into 2-inch pieces, optional
10 - 4 kaffir lime leaves, optional
→ Broth
11 - 2 tablespoons red curry paste
12 - 3⅓ cups coconut milk (full fat or light)
13 - 2 cups chicken broth
14 - 1 tablespoon fish sauce
15 - 1 tablespoon brown sugar
16 - 1 lime, juiced
→ Garnishes
17 - Fresh cilantro, chopped
18 - Fresh red chili, sliced, optional
19 - Lime wedges
# Steps:
01 - Heat a large pot over medium heat. Add a splash of oil and sauté ginger, garlic, and lemongrass for 1 minute until fragrant.
02 - Stir in the red curry paste and cook for 1 minute to release its complex flavors.
03 - Add chicken slices and cook for 2 to 3 minutes, stirring continuously to coat evenly with curry paste.
04 - Pour in the coconut milk and chicken broth. Add kaffir lime leaves, carrots, mushrooms, and red bell pepper.
05 - Bring to a gentle simmer and cook for 10 to 12 minutes until chicken is cooked through and vegetables are tender.
06 - Stir in fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
07 - Add baby spinach or bok choy if using and simmer for 1 to 2 minutes until just wilted.
08 - Remove lemongrass stalks and kaffir lime leaves. Ladle soup into bowls and garnish with spring onions, cilantro, fresh chili, and lime wedges.
