Ingredients
Method
- Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onion, bell pepper, zucchini, mushrooms, and fresh ginger and saute for 4-5 minutes until the vegetables are softened.
- Add the chicken broth and whisk in the red curry paste, garlic powder, and salt. Bring to a simmer, then simmer for 5 minutes.
- After 5 minutes, stir in the coconut milk, chopped chicken, and lime juice. Heat until the chicken is warmed through.
- Serve immediately with fresh cilantro or Thai basil leaves if desired.
Notes
- To ensure your chicken is cooked through and safe, always check for an internal temperature of 165°F (74°C) when reheating.
- For a richer flavor, consider using full-fat coconut milk. For a lighter version, use light coconut milk. - Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to maintain consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a richer flavor, consider using full-fat coconut milk. For a lighter version, use light coconut milk. - Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to maintain consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.