Thai Red Curry Chicken Soup

This Red Curry Chicken Soup is comforting and smells great. It has a lot of Thai flavors. Red curry paste, creamy coconut milk, and tender chicken all come together to make a tasty and filling meal.

Ingredients:

• 1 lb boneless, skinless chicken thighs, sliced
• 2 cans 14 oz each coconut milk
• 4 cups chicken broth
• 3 tbsp red curry paste
• 1 tbsp vegetable oil
• 1 red bell pepper, thinly sliced
• 1 cup sliced mushrooms
• 1 cup baby corn, halved
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• Fresh cilantro leaves for garnish
• Cooked rice for serving

Instructions:

Put vegetable oil in a large pot and heat it over medium-low heat

Cook for one to two minutes until the red curry paste smells good

Put in the chicken thighs that have been cut up and cook until they turn brown

Add the chicken broth and coconut milk and stir to mix

Kid corn, mushrooms, and red bell pepper should be added to the pot

Add fish sauce, soy sauce, brown sugar, and lime juice to taste

Let it cook on low heat for 15 to 20 minutes, or until the chicken is fully cooked and the vegetables are soft

Put it on top of cooked rice and top with fresh cilantro leaves