Créé avec l’IA
Thai Coconut Curry Soup
40 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- coconut milk400 ml
- chicken breast200 g
- red curry paste1 tablespoon
- carrot1 medium
- red bell pepper1 medium
- fish sauce1 tablespoon
- lime juice1 tablespoon
- sugar1 teaspoon
- salt0,5 teaspoon
- chicken broth1 liter
Instructions
- 1
Slice the chicken breast into thin strips.
- 2
Peel and slice the carrot into thin rounds.
- 3
Slice the red bell pepper into thin strips.
- 4
In a large pot, bring the chicken broth to a simmer over medium heat.
- 5
Add the red curry paste to the broth and stir until it is fully dissolved.
- 6
Add the sliced chicken breast to the pot and cook for about 5 minutes, or until the chicken is cooked through.
- 7
Add the coconut milk, carrot, and red bell pepper to the pot.
- 8
Stir in the fish sauce, lime juice, sugar, and salt.
- 9
Let the soup simmer for another 10 minutes, allowing the flavors to meld together.
- 10
