Thai Chicken & Veg Soup

A delightful Thai-inspired soup with tender chicken, creamy coconut milk, and a burst of vegetables, creating a perfect blend of flavors. Warm up your fall with this comforting and aromatic bowl of goodness!

Ingredients:

• 1 lb boneless, skinless chicken breast, thinly sliced
• 4 cups chicken broth
• 1 can 14 oz coconut milk
• 2 cups sliced mushrooms
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced into half-moons
• 2 tablespoons Thai red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions:

Put vegetable oil in a large pot and heat it over medium-low heat

Put in the ginger and garlic, and cook until the smell is nice

Put in the chicken slices and cook them until all sides are browned

Salmon sauce, fish sauce, and soy sauce should all be added and mixed in

Turn the heat up to low and add the chicken broth and coconut milk

Put in the zucchini, bell pepper, mushrooms, and cook until the vegetables are soft

Add pepper and salt to taste

Add fresh cilantro and lime wedges on top and serve hot