When the winter temperatures have you craving a big bowl of soup, look no further than this recipe. Inspired by traditional soup-making techniques, this dish layers the flavor as you saute veggies and the result is a brothy—yet creamy—soup full of spice and flavor, bound to invigorate and refresh.
Level
Intermediate
Prep Time
20 minutes
Cook Time
40 minutes
Serves
4-6
Cook it With Our
Directions
- Gradually heat coconut oil over medium heat for 3-4 minutes. Add onion, garlic, ginger, lemongrass, and curry paste. Cook for 4-6 minutes.
- Once the onions soften, add chicken broth and bring to a boil. Add chicken and mushrooms, cover, and simmer for 10 minutes. Remove the lid and continue to cook until the chicken is cooked through, approximately 15 minutes.
- Add coconut milk, sugar, fish sauce, and lime juice. Stir to combine, 5 minutes. Add salt and pepper to taste. Remove the ginger and lemongrass with a slotted spoon.
- Garnish with cilantro, chili oil, and lime wedges. Serve immediately.
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