Description
A Deliciously Flavorful Recipe for All Seasons
Ingredients
Scale
- 1 lb chicken breast, diced
- 4 cups chicken broth
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1 cup spinach
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the chicken broth over medium heat.
- Add the diced chicken and cook until no longer pink.
- Stir in the red curry paste and cook for 2 minutes.
- Add the coconut milk, fish sauce, and lime juice, stirring to combine.
- Add the mushrooms and red bell pepper, cooking until tender.
- Stir in the spinach and cook until wilted.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust the level of curry paste to taste for spiciness.
- Can substitute chicken with tofu for a vegetarian option.
- Serve with rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg