Why Make This Recipe
Thai Inspired Chicken Soup is a delightful dish that brings warmth and comfort. It combines rich flavors with healthy ingredients. This soup is perfect for any occasion. The balance of spices, herbs, and creamy coconut milk makes it a favorite. Plus, it’s a simple recipe that anyone can follow, even if you’re new to cooking!
How to Make Thai Inspired Chicken Soup
Ingredients:
- 1 lb chicken breast, diced
- 1 tbsp ginger, minced
- 2 tbsp red curry paste
- 1 stalk lemongrass, chopped
- 4 cups chicken broth
- 1 cup coconut milk
- 1 cup fresh herbs (cilantro, basil)
- 1 lime, juiced
- Salt and pepper to taste
Directions:
- In a pot, heat a tablespoon of oil over medium heat.
- Add minced ginger and red curry paste, cooking until fragrant (about 2 minutes).
- Add diced chicken and cook until no longer pink.
- Pour in chicken broth and coconut milk, followed by the chopped lemongrass.
- Bring to a simmer and cook for about 15 minutes.
- Stir in fresh herbs and lime juice.
- Season with salt and pepper to taste.
- Serve hot.
How to Serve Thai Inspired Chicken Soup
Serve the soup hot in bowls. You can add more fresh herbs on top for decoration. A lime wedge on the side adds extra zing. It goes well with rice or noodles if you like to make it a filling meal!
How to Store Thai Inspired Chicken Soup
To store leftovers, let the soup cool first. Then, place it in an airtight container. You can keep it in the fridge for up to 3 days. If you want to keep it longer, freeze it for up to 2 months. Just make sure to reheat it well when you are ready to enjoy it again.
Tips to Make Thai Inspired Chicken Soup
- Use fresh herbs like cilantro and basil for the best flavor.
- Adjust the red curry paste if you like it spicier.
- Adding vegetables like bell peppers or spinach can give it extra nutrition.
- Make sure to taste and add salt and pepper at the end, so you get the right balance.
Variation
You can easily change up this recipe by using shrimp or tofu instead of chicken for a different taste. You can also add other vegetables like carrots or mushrooms to make it more colorful and nutritious.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw it before cooking for even results.
2. Is this recipe gluten-free?
Yes, the ingredients are gluten-free. Just ensure your chicken broth and curry paste do not contain gluten.
3. How can I make this soup vegetarian?
You can replace the chicken with tofu and use vegetable broth instead of chicken broth. The coconut milk will still give it creaminess!
Thai Inspired Chicken Soup
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Use fresh or thawed chicken.
- 1 tbsp ginger, minced
- 2 tbsp red curry paste Adjust for spiciness.
- 1 stalk lemongrass, chopped Enhances flavor.
- 4 cups chicken broth Make sure it's gluten-free if needed.
- 1 cup coconut milk Provides creaminess.
- 1 cup fresh herbs (cilantro, basil) Use fresh for best flavor.
- 1 unit lime, juiced Adds brightness to the soup.
- to taste Salt and pepper Season to taste.
Instructions
Preparation
- In a pot, heat a tablespoon of oil over medium heat.
- Add minced ginger and red curry paste, cooking until fragrant (about 2 minutes).
- Add diced chicken and cook until no longer pink.
- Pour in chicken broth and coconut milk, followed by the chopped lemongrass.
- Bring to a simmer and cook for about 15 minutes.
- Stir in fresh herbs and lime juice.
- Season with salt and pepper to taste.
Serving
- Serve the soup hot in bowls, adding more fresh herbs on top for decoration.
- Include a lime wedge on the side for extra zing.
- Optional: Serve with rice or noodles for a filling meal.
Storage
- To store leftovers, let the soup cool first and then place it in an airtight container.
- Keep in the fridge for up to 3 days or freeze for up to 2 months.
- Reheat well before serving again.
