Thai Chicken Soup
Ingredients
- 3 cup cooked and shredded chicken I used from rotisserie chicken
- 3-4 carrots peeled and chopped
- 1 red bell pepper chopped
- 1/2 large yellow onion finely chopped
- 1–2 tbsp fresh minced ginger
- 2 tsp minced garlic
- 2 tbsp red thai curry paste + 1 tsp
- 1 tsp fish sauce
- 4 cups chicken stock or broth
- 1 can full fat coconut milk
- 1 lime juice and zest
- 1 tbsp olive oil
- 1/2 tbsp sriracha optional, or more/less to taste
- to taste salt and pepper
- chopped cilantro for topping
- sliced jalapeño for topping
Instructions
- Sauté onion and carrots in olive oil until softened.
- Add garlic and ginger, cook for another minute.
- Stir in red curry paste and cook for 1 minute.
- Pour in chicken stock and bring to a simmer.
- Add shredded chicken and coconut milk.
- Simmer for 10-15 minutes.
- Stir in lime juice and season with salt and pepper to taste.
- Garnish with chopped cilantro and sliced jalapeño before serving.
