Ingredients
Scale
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 stalks lemongrass, tough outer layers removed, thinly sliced or bruised
- 4 cups chicken broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce (or tamari for a vegetarian option)
- 2 tablespoons fresh lime juice
- 1 teaspoon brown sugar
- 1 cup sliced mushrooms (shiitake or cremini recommended)
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh cilantro, chopped, for garnish
- 1-2 fresh red chilies, thinly sliced, for garnish (optional)
- Cooked jasmine rice or rice noodles, for serving (optional)
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add thinly sliced chicken and cook until lightly browned, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add sliced onion to the same pot and sauté until softened, about 3-4 minutes. Stir in minced garlic, grated ginger, and prepared lemongrass. Cook for another 1-2 minutes until fragrant.
- Stir in the red curry paste and cook for 1 minute, stirring constantly, to allow the spices to bloom and deepen their flavor.
- Pour in the chicken broth and full-fat coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low and let it gently simmer for 10 minutes to allow the aromatic flavors to meld beautifully.
- Return the cooked chicken to the pot. Add the sliced mushrooms and red bell pepper. Continue to simmer for an additional 5-7 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Stir in the fish sauce, fresh lime juice, and brown sugar. Taste the soup and adjust seasonings as needed, adding more lime juice for tang, fish sauce for umami, or sugar for balance.
- Ladle the hot soup into individual bowls. Garnish generously with fresh cilantro and thinly sliced red chilies, if you desire a touch of heat. Serve immediately, optionally alongside jasmine rice or rice noodles for a complete meal.
Notes
For an extra kick, feel free to add an additional teaspoon of red curry paste or a pinch of red pepper flakes with the ginger and garlic. To make this soup vegetarian, substitute chicken with firm tofu and use vegetable broth instead of chicken broth; ensure your red curry paste is vegetarian/vegan as some varieties contain shrimp paste. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat beautifully on the stovetop over low heat. When preparing lemongrass, remember to remove the tough outer layers; bruising the stalks with the back of a knife before adding them to the pot helps release even more of their fragrant oils.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg