Cooked - Thai Chicken Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai Chicken Soup

5.0

1 tablespoon coconut oil

1 pound chicken breast or tenders (, cut into bite-sized pieces)

3 cloves garlic (, minced)

1 thumb-sized piece of fresh ginger (peeled and minced)

3 tablespoons Green Thai Curry paste

3 cups vegetable broth (700 ml)

1 red bell pepper (sliced thinly and halved)

10 medium cremini mushrooms (quartered)

10-12 medium asparagus stalks (trimmed and cut into 1-inch pieces)

2 tablespoons soy sauce

1 14-ounce can full-fat coconut milk (400 ml)

250 grams stir-fry or linguine rice noodles

Fresh-squeezed lime juice or wedges

Optional: sriracha or sambal hot sauce

Optional: fresh Thai basil

NOTE: I also added carrot, beans, water chestnuts

Cook the chicken: Add coconut oil to a large pot on medium heat. When the oil is melted and evenly coats the pan, add chicken. Cook for about 4 minutes, flipping mid-way so the outsides are mostly cooked.
Add the Spices: Add garlic and ginger to the pot with the chicken. Cook, stirring on occasion until the garlic is just beginning to turn golden (2-3 minutes). Add curry paste and cook for 1 minute more, stirring constantly.
Make the Soup: Add broth, bell pepper, mushrooms, asparagus, and gluten-free soy sauce. Allow to simmer for 5 minutes or until the asparagus begins to soften. Then add coconut milk and rice noodles. Return to a simmer for 5-7 minutes until the noodles are al dente. Remove from heat.
Add your Toppings: Serve warm with your desired toppings.

Course🍽️Main Course

Diets🥛Dairy-free🥜Nut-free...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 68 weeks ago

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