Description
A creamy, comforting soup made with tender chicken, vegetables, coconut milk, and Thai-inspired curry flavors.
Ingredients
1 ½ pounds boneless chicken thighs or chicken breast
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons vegetable oil
1 shallot, thinly sliced
1 bell pepper, thinly sliced
1 cup sliced white mushrooms
2 medium carrots, sliced
2 tablespoons Thai red curry paste
4 cups chicken broth
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1 (15-ounce) can coconut milk
2 cups cooked white rice
¼ cup chopped fresh cilantro
Instructions
1. Pat the chicken dry and season both sides evenly with salt and black pepper.
2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
3. Add the sliced shallot and cook for about 30 seconds, just until fragrant.
4. Place the chicken in the pot and sear on both sides until lightly golden.
5. Add the bell pepper, mushrooms, and carrots. Cook for 1 to 2 minutes.
6. Stir in the red curry paste until well coated.
7. Pour in the chicken broth and bring to a boil.
8. Add the fish sauce and lime juice, then reduce heat and simmer for 10 minutes.
9. Stir in the coconut milk and bring to a gentle boil.
10. Remove the chicken, shred it, and return it to the pot.
11. Add the cooked rice and stir to combine.
12. Garnish with chopped cilantro and serve hot.
Notes
Adjust the amount of curry paste to control heat. Store rice separately for leftovers if you prefer a thinner broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Thai-inspired