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Thai Red Curry Chicken Soup

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Thai Red Curry Chicken Soup is a fragrant and comforting dish that brings the vibrant flavors of Thailand right to your table. This delightful soup features tender chicken simmered in creamy coconut milk, infused with aromatic red curry paste and colorful vegetables. Perfect for cozy evenings or entertaining guests, each bowl offers a warm embrace that will leave everyone coming back for more.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 2 tbsp red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cups low-sodium chicken broth
  • 1 cup bell peppers (sliced)
  • 1 cup carrots (sliced)
  • 2 tbsp fresh lime juice
  • ¼ cup chopped cilantro

Instructions

  1. Heat oil in a large pot over medium heat. Sauté the chicken for 5-7 minutes until golden brown.
  2. Stir in the red curry paste and cook for another minute until fragrant.
  3. Pour in the coconut milk and chicken broth; bring to a gentle simmer.
  4. Add sliced bell peppers and carrots; cook for an additional 10 minutes until tender but still crisp.
  5. Remove from heat and stir in lime juice and cilantro before serving.

Nutrition

Keywords: For a vegetarian option, substitute chicken with tofu or chickpeas. Customize with seasonal vegetables like zucchini or snap peas for added crunch.

Find it online: https://nrecipes.com/irresistible-thai-red-curry-chicken-soup-recipe/