30 Minute Thai Chicken Soup

This Thai chicken soup is easy to make and tastes great. Its great for busy weeknights. It has soft chicken, vegetables, and fragrant Thai spices that are all cooked in a creamy coconut broth.

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 6 cups chicken broth
• 1 can 13
• 5 oz coconut milk
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup sliced mushrooms
• 2 tablespoons Thai red curry paste
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions:

In a large pot, combine chicken broth, coconut milk, soy sauce, ginger, garlic, red bell pepper, mushrooms, and Thai red curry paste

Bring the mixture to a boil over medium-high heat

Reduce heat to low and add sliced chicken breasts

Let simmer for 10-15 minutes, or until chicken is cooked through

Stir in lime juice and brown sugar

Season with salt and pepper to taste

Serve hot, garnished with fresh cilantro leaves and lime wedges