Thai Chicken Vegetable Soup
Browned chicken breast and a bag of frozen stir-fry vegetables simmer in a coconut broth spiked with red curry paste and ginger.
Ingredients14
- Onion1 Stück
- Chicken Breast400 g
- Sunflower Oil2 EL
- Vegetable Broth800 ml
- Coconut Milk400 ml
- Asian Vegetable Mix (Frozen)750 g
- Ginger3 cm
- Red Curry Paste1 EL
- Garlic Cloves2 Stück
- Curry Powder1 EL
- Sweet Paprika1 EL
- Ground Chili0.5 TL
- Salt1 Prise
- Pepper1 Prise
Instructions
- 1
Fry the diced onion and the chicken pieces in hot oil until the meat takes on color all over.
- 2
Pour in the vegetable broth, stir in the coconut milk and the frozen vegetables, and bring the soup to a boil.
- 3
Add the ginger, curry paste, garlic and the remaining spices and let it simmer for about eight minutes.
- 4
Season at the end with salt, pepper and chili until it has the heat you want.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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