A rich and creamy Thai soup made with Panang curry paste, coconut milk, tender chicken slices, and vibrant vegetables. This flavorful dish combines savory, sweet, and spicy notes, perfect for a cozy and satisfying meal.
Ingredients
For the Soup:
- 1 tbsp vegetable oil
- 2 tbsp Panang curry paste
- 1 can (400 ml) coconut milk
- 3 cups chicken or vegetable broth
- 1 lb (450 g) chicken breast or thighs, thinly sliced (or tofu for vegetarian)
- 1 cup red bell peppers, sliced
- 1 cup carrots, sliced
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp sugar
- 1 tbsp lime juice
For Garnish:
- Fresh Thai basil leaves
- Red chili slices
- A drizzle of coconut cream
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Cook the Curry Base:
- Heat vegetable oil in a large pot over medium heat. Add the Panang curry paste and sauté for 1-2 minutes until fragrant.
- Add Coconut Milk and Broth:
- Stir in the coconut milk and chicken or vegetable broth. Bring to a gentle simmer.
- Cook the Chicken and Vegetables:
- Add the sliced chicken and cook for 5-7 minutes until fully cooked. Stir in the bell peppers and carrots and simmer for another 5 minutes until tender.
- Season the Soup:
- Add fish sauce (or soy sauce), sugar, and lime juice. Stir well and adjust seasoning to taste.
- Serve:
- Ladle the soup into bowls. Garnish with fresh basil leaves, red chili slices, and a drizzle of coconut cream.
Nutritional Information (Per Serving):
- Calories: 320 kcal
- Protein: 25g
- Carbohydrates: 15g
- Fat: 18g
- Sodium: 600mg
Notes
- Substitute chicken with shrimp, tofu, or beef for variety.
- Add spinach or snap peas for extra vegetables.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊