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Thai Chicken Soup: A Flavorful Delight in Minutes!

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A quick and flavorful Thai Chicken Soup that combines tender chicken, fresh vegetables, and creamy coconut milk for a delightful meal.

Ingredients

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  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 cup mushrooms, sliced
  • 1 can (14 ounces) coconut milk
  • 4 cups chicken broth
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon red curry paste (adjust to taste)
  • 2 cups cooked chicken, shredded
  • 1 cup snap peas
  • 2 green onions, sliced
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  3. Add the sliced red bell pepper and mushrooms to the pot, cooking for another 3-4 minutes until they begin to soften.
  4. Pour in the coconut milk and chicken broth, stirring to combine.
  5. Add the fish sauce, lime juice, and red curry paste. Bring the mixture to a gentle simmer.
  6. Stir in the shredded chicken and snap peas, cooking for another 5-7 minutes until heated through and the snap peas are tender-crisp.
  7. Taste and adjust seasoning if needed.
  8. Serve hot, garnished with sliced green onions and fresh cilantro. Offer lime wedges on the side for an extra burst of flavor.

Notes

  • For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
  • Add extra vegetables like spinach or carrots for added nutrition and color.

Nutrition

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