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–+ servings

Thai Coconut Curry Chicken Soup

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Rett Soup
Kategori Thai
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 1 red bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Thai red curry paste
  • 4 cups low-sodium chicken broth
  • 1 can (14 ounces) light coconut milk
  • 2 cups fresh spinach
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • Salt and black pepper to taste

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and red bell pepper. Cook for 4 minutes until the vegetables start to soften.
  • Stir in the garlic and ginger. Cook for 1 minute until fragrant.
  • Add the chicken pieces and cook for 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
  • Mix in the Thai red curry paste and cook for 1 minute to toast the spices.
  • Pour in the chicken broth and light coconut milk. Bring the soup to a simmer and cook for 10 minutes.
  • Add the spinach and lime juice. Stir until the spinach wilts, about 2 minutes. Season with salt and black pepper.
  • Remove the pot from heat and stir in the chopped cilantro before serving.

merknader

Cool the soup completely before dividing it into freezer containers to preserve texture. When reheating, warm it gently over low heat and stir often so the coconut milk stays smooth. Add a splash of extra broth if the soup thickens too much after freezing. For a milder version, start with one tablespoon of curry paste and adjust at the end.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Knife, Cutting Board, Measuring Cups