Full of vegetables, chicken and so much flavor this soup comes together quickly. Serve over rice or on its own. The perfect quick dinner option for any night of the week.
1tbspsiracha hot chili sauce more if you want to raise the heat level
1cupmini bella mushroomsthinly sliced
1cupoyster mushrooms trimmed and sliced *see note
1/2cupjulienned carrots
1wholered pepperseeds taken out, and sliced into thin strips
2wholeroma tomatoescut into chunks about 12 pieces each depending on size of tomato
1/4cupcilantroleaves rough chopped
1/2cuplime juice2 limes juiced
4cupschicken broth
Instructions
Melt butter in pan, add shallots, saute for one minutes.
Whisk in the red curry paste, cook for a minute longer.
Whisk in coconut milk. Turn temperature on stove top up to medium high.
Add chicken strips, bring to a low boil and cook until chicken is white and cooked through. Add 1 cup of broth at this time. Keep heat at a simmer after chicken is cooked through. This will take about 7 minutes, if chicken is sliced thin it will cook fast.
Add mushrooms, carrots, and pepper, cover pot and let cook/steam for 2-3 minutes.
Remove cover and add remaining broth and whisk in Siracha sauce.
If you don’t like spicy, then you may omit this sauce. If you like spice add more also red pepper flakes can be added if you prefer a lot of heat.
Add tomato chunks and lime juice. Cook for an additional 2-3 minutes at a simmer.
Ladle into soup bowl and garnish with cilantro.
Notes
You can control the spice level with more or less siracha sauce. If you do not have siracha or do not like the flavor, you can substitute red pepper flakes. Start with 1/4 tsp and go up from there.Cilantro: if you do not like cilantro or cannot eat it basil is a great substitute for cilantro in this recipe.