Spicy Thai Coconut Chicken Soup

Instructions

1. 1

   Slice the chicken breast into thin strips.

2. 2

   Heat a pot over medium heat and add the coconut milk.

3. 3

   Stir in the red curry paste and ginger, and cook for 2-3 minutes until fragrant.

4. 4

   Add the chicken strips to the pot and cook until they are no longer pink.

5. 5

   Add the carrots, bell peppers, and green beans to the pot and simmer for 5-7 minutes until the vegetables are tender.

6. 6

   Stir in the fish sauce and lime juice.

7. 7

   Add the basil seeds and let them soak in the soup for a few minutes.

8. 8

   Serve the soup hot, garnished with fresh cilantro.