Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup snow peas
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Knife
- Cutting board
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until the onion is translucent.
3. Add the red curry paste and cook for another minute, stirring constantly.
4. Add the chicken broth, coconut milk, fish sauce, and brown sugar. Stir well to combine.
5. Add the chicken pieces and bring the soup to a boil.
6. Reduce the heat to medium-low and let the soup simmer for 10-15 minutes until the chicken is cooked through.
7. Add the sliced red bell pepper, mushrooms, and snow peas. Cook for another 5-7 minutes until the vegetables are tender.
8. Stir in the lime juice and season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing and boiling, medium-low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 14g
Protein: 25g
Sodium: 1200mg
Sugar: 7g
Substitutions for ingredients:
- You can use chicken thighs instead of chicken breasts.
- If you don't have red curry paste, you can use green curry paste or yellow curry paste.
- You can use vegetable broth instead of chicken broth.
- If you don't have fish sauce, you can use soy sauce.
- You can use honey instead of brown sugar.
- You can use any vegetables you like, such as carrots, zucchini, or broccoli.
Variations:
- You can add cooked rice noodles or vermicelli to the soup for a heartier meal.
- You can add shrimp or tofu instead of chicken.
- You can add a can of drained and rinsed chickpeas for extra protein.
- You can add a tablespoon of peanut butter for a nutty flavor.
Tips and tricks:
- To make the soup spicier, add more red curry paste or a chopped chili pepper.
- To make the soup creamier, add more coconut milk.
- To make the soup thicker, mix a tablespoon of cornstarch with a tablespoon of water and stir it into the soup.
- To make the soup more flavorful, let it simmer for longer.
Storage instructions:
- Let the soup cool to room temperature before storing it in an airtight container in the refrigerator.
- The soup will keep for up to 3 days in the refrigerator.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it's heated through.
- You can also reheat the soup in the microwave in a microwave-safe bowl.
Presentation ideas:
- Serve the soup in bowls with a sprinkle of fresh cilantro on top.
- You can also add a wedge of lime on the side for squeezing over the soup.
Garnishes:
- Fresh cilantro
- Lime wedges
- Chopped peanuts
- Sliced green onions
Pairings:
- Serve the soup with a side of steamed rice or crusty bread.
Suggested side dishes:
- Steamed rice
- Crusty bread
- Grilled vegetables
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or a tablespoon of sugar to balance the heat.
- If the soup is too thick, add more chicken broth or coconut milk to thin it out.
- If the soup is too thin, mix a tablespoon of cornstarch with a tablespoon of water and stir it into the soup.
Food safety advice:
- Make sure the chicken is cooked through before serving the soup.
- Store the soup in an airtight container in the refrigerator to prevent bacterial growth.
Food history:
- Coconut chicken soup is a popular dish in Thai cuisine, where it's known as tom kha gai.
Flavor profiles:
- This soup is creamy, spicy, and savory with a hint of sweetness from the coconut milk and brown sugar.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Thai