Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 cup sliced mushrooms
- 1 tbsp vegetable oil
- 2 tbsp chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the red curry paste and stir for 1-2 minutes until fragrant.
3. Add the chicken and stir until browned on all sides.
4. Add the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine.
5. Add the red bell pepper, onion, and mushrooms. Stir to combine.
6. Bring the soup to a simmer and cook for 15-20 minutes until the chicken is cooked through and the vegetables are tender.
7. Serve the soup hot, garnished with chopped cilantro and lime wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 25g
- Carbohydrates: 12g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with shrimp, tofu, or beef.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add 1 cup of chopped vegetables such as carrots or broccoli for added nutrition.
- Use different types of protein such as shrimp or tofu for a vegetarian option.
- Add 1 tbsp of peanut butter for a creamy texture and nutty flavor.
Tips and tricks:
- Use a spoon to skim off any excess oil or fat that rises to the top of the soup.
- Adjust the amount of curry paste to your desired level of spiciness.
- For a thicker soup, add 1 tbsp of cornstarch mixed with 1 tbsp of water to the soup and stir until thickened.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a lime wedge and cilantro garnish.
Garnishes:
- Chopped cilantro and lime wedges
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Thai spring rolls or vegetable stir-fry.
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or chicken broth to dilute the spiciness.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F before serving.
Food history:
- Geng Ped is a traditional Thai curry soup that originated in the northern region of Thailand.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Thai