Description
A flavorful Thai red curry chicken soup with a perfect balance of spicy, sweet, and savory notes.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, sliced
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 tbsp lime juice
- 1/4 cup fresh basil leaves
- 1 tbsp vegetable oil
Instructions
- Heat oil in a pot over medium heat. Add red curry paste and cook for 1 minute.
- Add chicken and cook until lightly browned, about 5 minutes.
- Pour in coconut milk and chicken broth. Stir well.
- Add fish sauce and brown sugar. Simmer for 10 minutes.
- Add bell pepper and mushrooms. Cook for 5 more minutes.
- Stir in lime juice and basil before serving.
Notes
- Adjust red curry paste for desired spice level.
- Use full-fat coconut milk for a creamier texture.
- Garnish with extra basil or lime wedges.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg