Thai Chicken Curry Soup

Ingredients

Coconut oil

2 tablespoons

Red curry paste

3 tablespoons

Garlic

3 cloves, minced

Ginger

1 inch, grated

Chicken breast

1 pound, diced

Chicken broth

4 cups

Coconut milk

1 can (13.5 ounces)

Fish sauce

2 tablespoons

Brown sugar

1 tablespoon

Lime juice

2 tablespoons

Salt

to taste

Green onions

2, sliced (for garnish)

Fresh cilantro

1/4 cup, chopped (for garnish)

Instructions

1. In a large pot, heat the coconut oil over medium heat until it's shimmering.
2. Add the red curry paste, garlic, and ginger to the pot. Cook for about 2 minutes, stirring constantly, until the mixture is fragrant.
3. Add the diced chicken breast to the pot and cook until it's browned on all sides, about 5-7 minutes.
4. Pour in the coconut milk and chicken broth, stirring well to combine all the ingredients.
5. Bring the soup to a gentle simmer and let it cook for 15 minutes, or until the chicken is cooked through and tender.
6. Stir in the fish sauce, lime juice, brown sugar, and salt. Taste the soup and adjust the seasonings as necessary, adding more fish sauce for saltiness or more lime juice for acidity.
7. Ladle the soup into bowls and garnish with freshly chopped cilantro and sliced green onions before serving.