Description
A fragrant infusion of spices and herbs, this Thai chicken soup exemplifies vibrant flavors with tender chicken, fresh vegetables, and a delicate balance of sweetness and acidity.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, smashed and chopped
- 1 teaspoon red curry paste (adjust to taste)
- 4 cups chicken stock
- 1 can (13.5 oz) coconut milk
- 1 pound chicken breast, thinly sliced
- 1 red bell pepper, sliced
- 1 cup snow peas, trimmed
- Juice of 1 lime
- Fresh cilantro, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant, about 3 minutes.
- Incorporate the lemongrass and red curry paste, stirring for another minute to develop the flavors.
- Pour in the chicken stock and coconut milk, stirring to combine. Bring to a gentle simmer.
- Add the sliced chicken, simmering until cooked through, about 10 minutes.
- Stir in the bell pepper and snow peas, allowing them to soften slightly, about 3 minutes.
- Finish with lime juice, adjusting seasoning to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Storage: Leftover soup can be kept in the refrigerator for up to three days. Reheat gently over low heat.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Thai, chicken soup, comfort food, healthy, easy recipe