Creado con IA
Spicy Thai Coconut Chicken Soup
40 min 309 kcal por ración Media
Ingredientes
4 Raciones
- coconut milk400 ml
- chicken breast200 g
- basil seeds50 g
- carrots100 g
- bell peppers100 g
- green beans50 g
- garlic2 cloves
- ginger1 tbsp
- red curry paste1 tbsp
- fish sauce1 tbsp
- lime1 whole
- fresh cilantro10 g
Preparación
- 1
Slice the chicken breast into thin strips.
- 2
Heat a pot over medium heat and add the coconut milk.
- 3
Stir in the red curry paste and ginger, and cook for 2-3 minutes until fragrant.
- 4
Add the chicken strips to the pot and cook until they are no longer pink.
- 5
Add the carrots, bell peppers, and green beans to the pot and simmer for 5-7 minutes until the vegetables are tender.
- 6
Stir in the fish sauce and lime juice.
- 7
Add the basil seeds and let them soak in the soup for a few minutes.
- 8
Serve the soup hot, garnished with fresh cilantro.
