Creamy Thai soup with chicken, mushrooms, and jasmine rice in rich coconut milk broth with red curry and lime.
# What You'll Need:
→ Proteins
01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 - 7 oz mushrooms, sliced
03 - 2 medium carrots, peeled and sliced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
→ Rice
07 - 2/3 cup jasmine rice, rinsed
→ Liquids
08 - 1 can (13.5 fl oz) coconut milk, full fat
09 - 4 cups chicken stock
→ Curry & Aromatics
10 - 2-3 tablespoons red curry paste
11 - 2 kaffir lime leaves, optional
12 - 1 stalk lemongrass, bruised and cut into 3 pieces
13 - 1 tablespoon fish sauce
14 - 1 teaspoon brown sugar
15 - Juice of 1 lime
→ Garnishes
16 - Fresh cilantro, chopped
17 - Sliced red chili, optional
18 - Lime wedges
# Cooking Steps:
01 - In a large pot or Dutch oven, heat 1 tablespoon oil over medium heat. Add onions, garlic, and ginger. Sauté for 2-3 minutes until fragrant and softened.
02 - Stir in red curry paste and cook for 1 minute to release the flavors and deepen the color.
03 - Add chicken thighs and cook for 2-3 minutes, stirring continuously to coat evenly with the curry mixture.
04 - Pour in chicken stock and bring to a simmer. Add carrots, mushrooms, lemongrass, and kaffir lime leaves if using.
05 - Add jasmine rice and stir well. Simmer uncovered for 15-20 minutes until rice and vegetables are tender and chicken is cooked through.
06 - Stir in coconut milk, fish sauce, and brown sugar. Simmer gently for 5 additional minutes to meld flavors.
07 - Remove lemongrass and kaffir lime leaves. Adjust seasoning with lime juice and additional fish sauce or salt as needed.
08 - Ladle into bowls and garnish with chopped cilantro, sliced chili, and lime wedges.
