Ingredients
Equipment
Method
- In a large pot, heat the vegetable oil over medium heat and add the sliced onions. Sauté until translucent.
- Add the minced garlic and grated ginger; stir for a minute until fragrant.
- Stir in the red curry paste and cook for another minute.
- Pour in the chicken broth and coconut milk, bring to a gentle boil, and then lower the heat.
- Add the sliced chicken and mushrooms; cook for about 10 minutes, stirring occasionally.
- Stir in the fish sauce, lime juice, and cane sugar; adjust seasoning to taste.
- Ladle the soup into bowls and garnish with Thai basil, sliced chili, cilantro, and lime wedges.
Nutrition
Calories: 320kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 40mgIron: 2mg
Notes
If you can’t find Thai basil, regular basil works as a substitute, though the flavor will be milder.
For a vegetarian version, use vegetable stock and tofu instead of chicken.
Adjust the spice level according to your preference by modifying the amount of curry paste used.
Store leftovers in an airtight container in the fridge for up to three days, and reheat gently to preserve flavors.
For a creamier texture, opt for full-fat coconut milk and consider toasting the curry paste briefly before adding liquids for enhanced flavor.
For a vegetarian version, use vegetable stock and tofu instead of chicken.
Adjust the spice level according to your preference by modifying the amount of curry paste used.
Store leftovers in an airtight container in the fridge for up to three days, and reheat gently to preserve flavors.
For a creamier texture, opt for full-fat coconut milk and consider toasting the curry paste briefly before adding liquids for enhanced flavor.
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