Spicy Thai Coconut Chicken Soup (Page 2 ) | January 27, 2024
Annonce:
Ingredients:
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons red curry paste
- 1 can (400ml) coconut milk
- 4 cups chicken broth
- 1 lemongrass stalk, bruised and chopped
- 3 kaffir lime leaves
- 200g shiitake mushrooms, sliced
- 1 medium-sized red bell pepper, thinly sliced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro leaves for garnish
- Thai basil leaves for garnish
- Red chili slices for extra heat (optional)
Instructions:
- In a large pot, heat the red curry paste over medium heat for 1-2 minutes, until fragrant. Add a splash of coconut milk to prevent sticking.
- Add the thinly sliced chicken breasts to the pot and cook until browned on all sides.
- Pour in the remaining coconut milk and chicken broth, stirring to combine. Toss in the lemongrass, kaffir lime leaves, shiitake mushrooms, and red bell pepper.
- Season the soup with fish sauce, soy sauce, and brown sugar. Allow it to simmer over medium heat for 15-20 minutes, allowing the flavors to meld.
- Just before serving, squeeze in the lime juice for a burst of freshness. Adjust the seasoning to your liking.
- Ladle the Spicy Thai Coconut Chicken Soup into bowls, garnishing with fresh cilantro, Thai basil leaves, and, if you dare, some red chili slices for an extra kick.
- Serve hot and enjoy this spicy symphony of Thai flavors that will warm your soul and leave you craving more.
Indulge in the exotic allure of this Spicy Thai Coconut Chicken Soup, a recipe that promises to bring the spirit of Thailand to your dining table.
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