This classic Thai chicken soup is the perfect balance of creamy, sour, and spicy!
Cook Time: 25 minutes
✅ 1 lb Chicken, thinly sliced
✅ 1/2 jar (8oz) Yai's Thai Red Thai Coconut Curry
✅ 16 oz Coconut Milk
✅ 16 oz Chicken or Bone Broth
✅ 4 cloves Garlic, minced
✅ 1 medium Onion, sliced
✅ 8 oz White Mushrooms, sliced
✅ 1 Red Bell Pepper, sliced
✅ 2 Tomatoes, cut in chunks
✅ Juice of 1/2 Lime
✅ 1/4 cup Cilantro, chopped (for garnish)
✅ Yai's Thai Chili Garlic Hot Sauce, to taste
✅ 2 tbsp Oil
☑️ Heat oil in a large pan over medium-high heat.
☑️ Add garlic and sauté for 30 seconds, just until fragrant.
☑️ Add the sliced chicken and heat until cooked through, 6-8 minutes.
☑️ While the chicken is cooking, pour the coconut milk and broth in a large pot and bring to a simmer over medium heat - turn the heat down if it starts to boil.
☑️ Once chicken is cooked, add it to the pot along with the onion, mushrooms, and red bell peppers.
☑️ Stir in Red Thai Coconut Curry and lime juice.
☑️ Simmer for 10 minutes, stirring occasionally.
☑️ Add tomatoes and simmer another 5 minutes.
☑️ Optional: add Chili Garlic Hot Sauce to taste!
☑️ Garnish with fresh chopped cilantro.
Note: You can make this recipe vegetarian & vegan by omitting the chicken and using vegetable broth!