Thai Coconut Chicken Soup

• total tid: 9 minutes

Ingredienser

1 lb (450 g) boneless, skinless chicken breast, thinly sliced

2 cups full-fat coconut milk (1 can)

2 cups low-sodium chicken broth

2 stalks lemongrass, smashed and cut into 2-inch pieces

1-inch piece fresh ginger, thinly sliced

3 cloves garlic, minced

1 cup mushrooms, sliced

1 red bell pepper, thinly sliced

2 tbsp Thai red curry paste

1 tbsp fish sauce

1 tbsp fresh lime juice

1 tsp brown sugar or honey

½ tsp red pepper flakes, optional

2 green onions, sliced

¼ cup fresh cilantro, chopped

Lime wedges, for serving

Fremgangsmåte

Add the chicken broth, coconut milk, lemongrass, ginger, and garlic to a large pot. Bring to a gentle simmer over medium heat.

Stir in the Thai red curry paste until completely dissolved.

Add the sliced chicken, mushrooms, and bell pepper.

Simmer gently for 8–10 minutes, or until the chicken is cooked through.

Remove the lemongrass and ginger pieces.

Stir in fish sauce, lime juice, and brown sugar or honey. Taste and adjust the seasoning.

Add red pepper flakes if you want extra heat.

Ladle into bowls and garnish with green onions and fresh cilantro.

Serve hot with fresh lime wedges.

Tip: Don't boil the coconut milk vigorously—it can separate. Keep the soup at a gentle simmer for the creamiest texture. 🌿🥥🍋