Description
A quick stovetop coconut curry broth with poached chicken breasts, combining fragrant ginger and lemongrass for a delicious weeknight meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 1 stalk lemongrass, chopped
- 4 cups chicken broth
- 1 can coconut milk
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 2 cups spinach or bok choy
- Fresh herbs (such as cilantro and basil) for garnish
- Salt and pepper to taste
Instructions
- Heat a small amount of oil in a large pot over medium heat. Add minced ginger and red curry paste, sautéing for 1-2 minutes until fragrant.
- Add chopped lemongrass, chicken broth, and coconut milk. Bring to a simmer.
- Add chicken breasts and cook for about 10-15 minutes until cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in mushrooms, red bell pepper, and greens; cook for another 5-7 minutes.
- Season with salt and pepper, adjusting to taste.
- Serve hot, garnished with fresh herbs.
Notes
Control the texture by adding greens at the end and avoid over-salting by seasoning gradually.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg