Description
A delicious and warming Thai soup made with coconut milk, red curry paste, and fresh ingredients, perfect for a quick weeknight dinner.
Ingredients
Scale
- 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