Description
Experience the comforting warmth of Thai Red Curry Chicken Soup, where creamy coconut milk meets tender chicken and vibrant vegetables in a delightful, flavorful broth.
Ingredients
Scale
- 3–4 Boneless, Skinless Chicken Breasts (diced)
- 3 tbsp Red Curry Paste
- 1 can (14 oz) Coconut Milk
- 4 cups Low-Sodium Vegetable Broth
- 1 cup Bell Peppers (sliced)
- 1 cup Snap Peas
- 2 tbsp Lime Juice
- Fresh Cilantro (chopped)
Instructions
- Gather all your ingredients and chop the vegetables for efficient cooking.
- In a large pot over medium heat, add a splash of oil. Sauté the diced chicken breasts for about 5-7 minutes until golden brown.
- Stir in the red curry paste and cook for another minute until fragrant.
- Add coconut milk and vegetable broth to the pot. Stir well and bring to a gentle simmer.
- Once simmering, add bell peppers and snap peas. Cook until tender-crisp, about 5 minutes.
- Remove from heat, squeeze fresh lime juice into the soup, and stir before serving.
- Transfer to bowls, garnish with fresh cilantro, and enjoy hot!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Substitute chicken with tofu or shrimp for variation. Add extra vegetables like spinach or zucchini for added nutrition. Spice it up further with chili flakes to suit your taste.