Tender chicken in creamy coconut broth with red curry paste, ginger, garlic, and fresh vegetables.
# Ingredients:
→ Proteins
01 - 14 oz boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Aromatics
02 - 1 tablespoon fresh ginger, finely grated
03 - 3 cloves garlic, minced
04 - 2 shallots, thinly sliced
→ Curry & Broth
05 - 2 tablespoons red curry paste
06 - 13.5 fl oz coconut milk, full-fat
07 - 3 cups chicken broth
08 - 1 tablespoon fish sauce
09 - 1 tablespoon soy sauce or tamari
10 - 1 teaspoon brown sugar
11 - Juice of 1 lime
→ Vegetables
12 - 1 red bell pepper, thinly sliced
13 - 3.5 oz shiitake mushrooms, sliced
14 - 3.5 oz snow peas, trimmed
→ Garnishes
15 - Fresh cilantro leaves
16 - Fresh Thai basil
17 - Sliced red chili, optional
18 - Lime wedges
# Directions:
01 - Heat a large pot over medium heat. Add a splash of oil, then sauté shallots, ginger, and garlic for 2 minutes until fragrant. Stir in the red curry paste and cook for 1 minute to release its aroma.
02 - Add chicken pieces and cook for 2 to 3 minutes, stirring to coat thoroughly with aromatics and curry paste.
03 - Pour in the chicken broth and coconut milk. Bring to a gentle simmer.
04 - Add fish sauce, soy sauce, and brown sugar. Stir well to combine.
05 - Add bell pepper, mushrooms, and snow peas. Simmer for 10 to 12 minutes, until chicken is cooked through and vegetables are just tender.
06 - Stir in lime juice. Taste and adjust seasoning with additional fish sauce, lime, or sugar as desired.
07 - Ladle soup into bowls. Garnish with cilantro, Thai basil, red chili, and lime wedges. Serve hot.
