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–+ servings
Bertha Jones

Thai Inspired Chicken Soup

A delightful blend of flavors that brings the warmth of Southeast Asia right into your kitchen, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, sliced Substitute with tofu for a vegetarian option.
  • 1 can coconut milk
  • 2 cups chicken broth
  • 2 tbsp red curry paste Toast for enhanced flavor.
  • 1 stalk lemongrass, chopped
  • 1 inch ginger, grated
  • 1 cup mushrooms, sliced Feel free to substitute with other vegetables.
  • 1 piece bell pepper, chopped
  • to taste lime juice Use fresh lime juice for best flavor.
  • to taste salt and pepper

Method
 

Preparation
  1. Heat a little oil in a pot over medium heat.
  2. Add the grated ginger and chopped lemongrass, sautéing for about a minute until fragrant.
Cooking
  1. Toss in the sliced chicken and cook until browned on all sides.
  2. Stir in the red curry paste and cook for another minute to deepen the flavor.
  3. Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.
  4. Add the mushrooms and bell pepper, cooking until vegetables are tender and chicken is fully cooked.
  5. Add lime juice and season with salt and pepper to taste.
  6. Serve hot, garnished with fresh herbs.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 28gFat: 20gSaturated Fat: 14gSodium: 550mgFiber: 2gSugar: 6g

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days, or frozen for up to a month.

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