Ingredients
For the Soup:
- 1 tbsp olive oil
- 1 lb chicken breast, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 tbsp soy sauce
- 1 tsp brown sugar
- ½ cup frozen peas
- ½ cup sliced bell peppers
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
Instructions
1. Sauté the Chicken
- Heat olive oil in a large pot over medium-high heat.
- Add diced chicken, season with salt and pepper, and cook for 5-6 minutes, stirring occasionally, until browned and cooked through.
2. Add Aromatics
- Stir in onion, garlic, and grated ginger.
- Sauté for 2-3 minutes until softened.
3. Build the Flavor
- Stir in red curry paste and cook for 1 minute, stirring constantly to release its flavors.
4. Simmer the Soup
- Pour in coconut milk, chicken broth, soy sauce, and brown sugar.
- Bring to a gentle simmer and cook for 5 minutes to blend flavors.
5. Add Vegetables
- Stir in frozen peas and sliced bell peppers.
- Cook for another 2-3 minutes, until vegetables are tender.
6. Finish & Serve
- Turn off the heat and stir in lime juice.
- Adjust seasoning with salt and pepper.
- Garnish with fresh cilantro and serve hot!
Notes
- Make it vegetarian: Swap chicken for tofu and use vegetable broth.
- Add noodles: Stir in cooked rice noodles for a heartier meal.
- Increase spice: Add extra curry paste or red pepper flakes.
- Use different veggies: Try carrots, zucchini, or mushrooms for added texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Thai-Inspired