Delicious Thai Curry Soup Recipe to Spice Up Your Taste Buds

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 1 can (14 oz) coconut milk
• 3 cups chicken broth
• 1 pound boneless, skinless chicken breasts, chopped
• 2 cups mixed vegetables (carrots, bell peppers, snow peas)
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat coconut oil in a large pot over medium-high heat. Add onion and sauté for 2-3 minutes until softened.
2. Add garlic and ginger and sauté for another 1-2 minutes until fragrant.
3. Add Thai red curry paste and stir to combine with the onion mixture. Cook for 1-2 minutes until fragrant and slightly browned.
4. Add coconut milk and chicken broth, and stir to combine.
5. Add chopped chicken and mixed vegetables. Bring to a boil, then reduce heat and let simmer for 15-20 minutes until chicken is cooked through and vegetables are tender.
6. Add fish sauce, lime juice, salt, and pepper to taste. Stir to combine.
7. Garnish with fresh cilantro and lime wedges. Serve hot.

Tips:

• For a vegetarian option, substitute chicken broth with vegetable broth and omit the chicken.
• Adjust the amount of Thai red curry paste to your desired level of spiciness.
• Feel free to add other vegetables such as mushrooms, zucchini, or broccoli to the soup.
• Serve with rice or noodles for a more filling meal.