Description
A delicious and comforting Thai inspired soup with a perfect balance of flavors from ginger, lemongrass, and creamy coconut milk.
Ingredients
- 1 lb chicken breast, sliced
- 4 cups chicken broth
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 1 stalk lemongrass, cut into pieces
- 1 cup coconut milk
- 1 cup mushrooms, sliced
- 1 cup spinach or kale
- Fresh herbs (cilantro, basil) for garnish
- Salt and pepper to taste
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Instructions
- 1. In a large pot, heat the chicken broth over medium heat.
- 2. Add the ginger, red curry paste, and lemongrass to the broth.
- 3. Bring to a simmer and add the sliced chicken. Cook until the chicken is cooked through, about 5-7 minutes.
- 4. Stir in the coconut milk and mushrooms, and let simmer for another 5 minutes.
- 5. Add the spinach or kale and cook until wilted.
- 6. Season with salt and pepper.
- 7. Serve hot, garnished with fresh herbs.