Thai Coconut Curry Chicken Soup for #HerbsAndSpicesDay
Look at all these tasty herby ideas!
Lisa from Blogghetti sent me Thai Basil to work with for today's event and I made the most simple and delicious soup! It made for a fantastic light lunch. A quick and flavorful broth, studded with deliciously tender vegetables. The Thai Basil adds just a touch of herbiness to complement the other ingredients. We will definitely make this one again. The original recipe called for sugar snap peas as well, which if I'd had, I certainly would have included - but the combination of the carrots and mushrooms works really well for this soup.
I didn't blend my coconut milk well before adding to the soup, so it kind of separated during cooking, but that didn't affect the flavor at all. So, ignore my slightly chunky pictures and take my word for it - this is a delicious, light meal that I am happy to share!
Thai Coconut Curry Chicken Soup adapted from Bon Appetite
2 TBS vegetable oil
1 bunch scallions, thinly sliced
1 TBS minced garlic (jarred)
1 TBS ginger paste
2 large carrots, peeled and diced
1 cup sliced mushrooms (I used baby bellas)
1 lb skinless, boneless chicken breasts diced small
3 14-oz cans of chicken broth
1 14-ounce can coconut milk
1 TBS fish sauce, more to taste
1/2 tsp salt, more to taste
2 tsp Thai basil (dried)
- Heat oil in a large pot, and saute the scallions for a minute, then add in the garlic paste and minced garlic. Saute another minute.
- Add in the sliced mushrooms and carrots. Saute another few minutes, stirring occasionally.
- Add in the chicken and saute for another couple minutes until just beginning to brown.
- Add in all remaining ingredients. Simmer on low 20-30 minutes until chicken is cooked through and vegetables are tender.
- Taste test and adjust seasonings as needed before serving.