Ingredients:

  • 1 tbsp coconut oil
  • 2 tbsp red curry paste
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 lb chicken breast, thinly sliced into bite-sized strips
  • 4 cups low-sodium chicken broth
  • 1 can (400ml) light coconut milk
  • 1 cup sliced mushrooms
  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 2 stalks green onion, thinly sliced

Instructions:

  1. Heat the coconut oil in the pot over medium heat.
  2. Add the red curry paste, minced garlic, and grated ginger; sauté for 2–3 minutes, stirring constantly, until the paste becomes fragrant and turns a deep mahogany color.
  3. Add the thinly sliced chicken breast to the pot and stir-fry for 3–4 minutes until the chicken is opaque on the outside.
  4. Pour in the low-sodium broth and add the sliced mushrooms; bring the mixture to a gentle boil, then reduce heat to a simmer for 8–10 minutes until the chicken is cooked through.
  5. Lower the heat to medium-low and stir in the light coconut milk.
  6. Gently simmer for 2–3 minutes, ensuring the soup does not reach a rolling boil to prevent separation.
  7. Remove from heat and stir in the fish sauce and lime juice.