Aromatic soup with coconut milk, curry, chicken, and veggies. Bright, comforting, and naturally dairy- and gluten-free.
# Components:
→ Protein
01 - 300 grams boneless, skinless chicken breast or thighs, thinly sliced
02 - Tofu, for vegetarian alternative
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 cup mushrooms, sliced
05 - 1 small carrot, julienned
06 - 100 grams baby spinach or bok choy
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 1 red chili, sliced (optional)
→ Soup Base
11 - 2 tablespoons red Thai curry paste
12 - 400 ml full-fat coconut milk
13 - 750 ml chicken or vegetable broth
14 - 1 tablespoon fish sauce
15 - Soy sauce, for vegetarian alternative
16 - 1 tablespoon lime juice
17 - 1 teaspoon brown sugar
→ Garnish
18 - Fresh cilantro, chopped
19 - Lime wedges
# Directions:
01 - Heat a large pot over medium heat. Add a splash of cooking oil, then sauté minced garlic, grated ginger, and red Thai curry paste for 1-2 minutes until fragrant.
02 - Add the thinly sliced chicken (or tofu) to the pot and stir-fry until it begins to turn white on the exterior, approximately 2 minutes.
03 - Pour in the full-fat coconut milk and chicken or vegetable broth. Bring the mixture to a gentle simmer.
04 - Introduce the sliced red bell pepper, mushrooms, and julienned carrot to the simmering liquid. Continue to simmer for 8-10 minutes, or until the vegetables are tender and the protein is fully cooked.
05 - Stir in the fish sauce (or soy sauce), lime juice, and brown sugar. Taste and adjust seasonings as needed.
06 - Add the baby spinach or bok choy to the pot and simmer for an additional 1 minute, just until the greens are wilted. Remove from heat.
07 - Ladle the hot soup into bowls. Garnish with sliced spring onions, optional sliced red chili, and fresh chopped cilantro. Serve with lime wedges on the side.
