Introduction to Thai Curry Chicken Soup
Thai Curry Chicken Soup is a delicious and flavorful dish that is easy to make and perfect for a weeknight dinner. This recipe combines the richness of coconut milk with the spiciness of red curry paste, making it a unique and tasty meal.
Saute the Vegetables
To start making the Thai Curry Chicken Soup, heat the oil in a large stockpot or Dutch oven over medium heat. Next, add the onion, bell pepper, zucchini, mushrooms, and fresh ginger and saute for 4-5 minutes until the vegetables are softened.
Add the Broth and Spices
Now, add the chicken broth and whisk in the red curry paste, garlic powder, and salt. Bring to a simmer, then simmer for 5 minutes. This step allows the flavors to meld together and the soup to thicken slightly.
Add the Remaining Ingredients
After 5 minutes, stir in the coconut milk, chopped chicken, and lime juice. Heat until the chicken is warmed through, then serve with cilantro or Thai basil leaves if desired. The coconut milk adds a creamy texture to the soup, while the lime juice provides a burst of freshness.
Recipe Ingredients:
- 2 tablespoons of oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 cup of mushrooms, sliced
- 2 inches of fresh ginger, grated
- 4 cups of chicken broth
- 2 tablespoons of red curry paste
- 1 teaspoon of garlic powder
- 1 teaspoon of salt
- 1 can of coconut milk
- 1 cup of chopped chicken
- 2 tablespoons of lime juice
- Cilantro or Thai basil leaves, for garnish
Serving Suggestions
Thai Curry Chicken Soup can be served with a variety of sides, such as steamed rice, noodles, or crusty bread. You can also customize the recipe to your taste by adding your favorite vegetables or spices. Enjoy!
