Thai Red Curry Chicken Soup Recipe

Ingredients

• 1 tbsp oil
• 1 tbsp red curry paste
• 4 cloves garlic (minced)
• 1/2 tbsp ginger (minced)
• 1 onion (sliced)
• 1/2 carrot (finely sliced)
• 1 bell pepper (sliced into bite-sized pieces)
• 4 cups water
• 1 chicken bouillon cube
• 1/2 tbsp fish sauce
• 1 tsp sugar
• ground pepper (to taste)
• 1 large chicken breast (sliced)
• 1/2 cup mushrooms (use any type you have)
• a handful of Chinese cabbage (roughly chopped)

Instructions

1. 1

   Prep ingredients: Thinly slice the chicken. Slice the onion, carrot, bell pepper, and mushrooms. Roughly chop the Chinese cabbage. Mince the garlic and ginger.

2. 2

   Cook curry paste: Heat oil in a pot over medium heat. Add red curry paste and stir-fry for about 30 seconds until fragrant.

3. 3

   Add aromatics: Add garlic and ginger and cook briefly, about 30 seconds, stirring so they don’t burn.

4. 4

   Add vegetables: Add onion, carrot, and bell pepper. Stir-fry until slightly softened.

5. 5

   Add broth: Pour in water and add the chicken bouillon cube. Season with fish sauce, sugar, and pepper. Stir until dissolved and bring to a gentle boil.

6. 6

   Cook chicken: Add the chicken and simmer for 3–4 minutes, until just cooked through.

7. 7

   Finish: Add mushrooms and Chinese cabbage. Simmer until the cabbage wilts and mushrooms are tender. Serve hot.