why make this recipe
Thai Inspired Chicken Soup is a delicious and warming dish. It combines the rich flavors of coconut milk and red curry paste with fresh ingredients. This soup is not only tasty but also easy to make. It’s perfect for a quick weeknight dinner or when you’re feeling under the weather. Plus, it’s a great way to enjoy the comforting tastes of Thai cuisine in your own kitchen.
how to make Thai Inspired Chicken Soup
Ingredients:
- 2 chicken breasts, diced
- 1 tablespoon ginger, minced
- 1 tablespoon red curry paste
- 1 stalk lemongrass, chopped
- 4 cups chicken broth
- 1 can coconut milk
- 1 cup mushrooms, sliced
- 1 cup spinach
- Fresh herbs (basil, cilantro) for garnish
- Salt and pepper to taste
Directions:
- In a large pot, sauté the ginger and lemongrass in a bit of oil until fragrant.
- Add the diced chicken and cook until browned.
- Stir in the red curry paste and cook for another minute.
- Pour in the chicken broth and bring to a boil.
- Add the coconut milk and mushrooms, then simmer for about 10 minutes.
- Stir in the spinach and cook until wilted.
- Season with salt and pepper.
- Serve hot, garnished with fresh herbs.
how to serve Thai Inspired Chicken Soup
Serve this soup hot in bowls. You can add some fresh herbs like basil or cilantro on top for extra flavor and a nice look. It goes well with rice or crusty bread too.
how to store Thai Inspired Chicken Soup
To store leftover soup, let it cool completely. Then, put it in an airtight container and place it in the fridge. It should stay fresh for about 3 to 4 days. You can also freeze it for up to 2 months. Just make sure to use a freezer-safe container.
tips to make Thai Inspired Chicken Soup
- Feel free to adjust the amount of red curry paste to match your spice level preference.
- If you want more veggies, you can add bell peppers or carrots.
- For a vegetarian version, replace chicken with tofu and use vegetable broth.
variation
You can make this soup with shrimp instead of chicken for a seafood twist. Also, try adding different greens like kale or bok choy for variety.
FAQs
Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken. Just make sure to cook it thoroughly before serving.
Q: What if I don’t have lemongrass?
A: If you don’t have lemongrass, you can skip it or use a little lemon zest for a citrus flavor.
Q: Is this soup gluten-free?
A: Yes, this recipe is gluten-free as long as you check that your chicken broth and curry paste do not contain gluten.
Thai Inspired Chicken Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious and warming Thai soup made with coconut milk, red curry paste, and fresh ingredients, perfect for a quick weeknight dinner.
Ingredients
- 2 chicken breasts, diced
- 1 tablespoon ginger, minced
- 1 tablespoon red curry paste
- 1 stalk lemongrass, chopped
- 4 cups chicken broth
- 1 can coconut milk
- 1 cup mushrooms, sliced
- 1 cup spinach
- Fresh herbs (basil, cilantro) for garnish
- Salt and pepper to taste
Instructions
- In a large pot, sauté the ginger and lemongrass in a bit of oil until fragrant.
- Add the diced chicken and cook until browned.
- Stir in the red curry paste and cook for another minute.
- Pour in the chicken broth and bring to a boil.
- Add the coconut milk and mushrooms, then simmer for about 10 minutes.
- Stir in the spinach and cook until wilted.
- Season with salt and pepper.
- Serve hot, garnished with fresh herbs.
Notes
Feel free to adjust the amount of red curry paste to match your spice level preference. For a vegetarian version, replace chicken with tofu and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
