Description
Learn how to make a flavorful Thai coconut curry soup at home with this easy recipe. Perfect for a cozy night in, this soup is bursting with delicious Thai flavors.
Ingredients
- 1 tablespoon vegetable oil (15 ml)
- 2 tablespoons grated fresh ginger (30 g)
- 2 teaspoons red curry paste (10 g)
- 1 stalk lemongrass, minced
- 4 cups chicken broth (960 ml)
- 3 tablespoons soy sauce (45 ml)
- 1 tablespoon light brown sugar (12 g)
- 3 (13.5 ounce) cans coconut milk (400 ml each)
- 5 pound fresh shiitake mushrooms, sliced (225 g)
- 1 pound medium chicken – peeled and deveined (450 g)
- 2 tablespoons fresh lime juice (30 ml)
- salt to taste
- 25 cup chopped fresh cilantro (10 g)
Instructions
- Collect all necessary items.
- Warm oil in a large saucepan on medium heat. Incorporate ginger, curry paste, and minced lemongrass; sauté in the heated oil for 1 minute.
- Slowly pour in chicken broth, followed by soy sauce and brown sugar; lower the heat and let it gently simmer for 15 minutes.
- Mix in coconut milk and sliced mushrooms; stir and cook until the mushrooms are tender, approximately 5 minutes.
- Introduce chicken; cook until it is opaque and fully cooked, roughly 5 minutes. Mix in lime juice, season with salt, and top with cilantro.
- Savor your dish!
Notes
- Use full-fat coconut milk for a more flavorful soup.
- Thinly slice shiitake mushrooms for improved texture.
- Adjust salt levels to taste, considering the saltiness of soy sauce.
