Aromatic Thai soup with chicken, coconut milk, red curry paste, and fresh vegetables in 40 minutes.
# What You'll Need:
→ Proteins
01 - 14 oz boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Aromatics
02 - 1 tablespoon fresh ginger, finely grated
03 - 3 cloves garlic, minced
04 - 2 shallots, thinly sliced
→ Curry & Broth
05 - 2 tablespoons red curry paste
06 - 1 can (13.5 fl oz) full-fat coconut milk
07 - 3 cups chicken broth
08 - 1 tablespoon fish sauce
09 - 1 tablespoon gluten-free soy sauce or tamari
10 - 1 teaspoon brown sugar
11 - Juice of 1 lime
→ Vegetables
12 - 1 red bell pepper, thinly sliced
13 - 3.5 oz shiitake mushrooms, sliced
14 - 3.5 oz snow peas, trimmed
→ Garnishes
15 - Fresh cilantro leaves
16 - Fresh Thai basil
17 - Sliced red chili, optional
18 - Lime wedges
# How-To Steps:
01 - Heat a large pot over medium heat. Add a splash of oil, then sauté shallots, ginger, and garlic for 2 minutes until fragrant.
02 - Stir in the red curry paste and cook for 1 minute to release its aroma.
03 - Add chicken pieces and cook for 2 to 3 minutes, stirring to coat with aromatics and curry paste.
04 - Pour in the chicken broth and coconut milk. Bring to a gentle simmer.
05 - Add fish sauce, soy sauce, and brown sugar. Stir well to combine.
06 - Add bell pepper, mushrooms, and snow peas. Simmer for 10 to 12 minutes, until chicken is cooked through and vegetables are just tender.
07 - Stir in lime juice. Taste and adjust seasoning with more fish sauce, lime, or sugar as desired.
08 - Ladle soup into bowls. Garnish with cilantro, Thai basil, red chili, and lime wedges. Serve hot.
