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Cheesecake factory thai coconut soup

The Cheesecake Factory Thai Coconut Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breasts, thinly sliced
  • 3 cloves garlic minced
  • 2 tablespoons fresh ginger minced
  • 2 tablespoons red curry paste
  • 4 cups chicken broth
  • 2 13.5-ounce cans coconut milk
  • 8 ounces mushrooms sliced
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • 1 red bell pepper thinly sliced
  • 1/4 cup fresh cilantro chopped
  • Green onions sliced for garnish

Method
 

  1. Heat oil in a large pot over medium-high; cook chicken 5-6 minutes until lightly browned and cooked through and set aside.
  2. Sauté garlic, ginger, and curry paste in same pot 1-2 minutes until fragrant, stirring constantly to prevent burning.
  3. Stir in broth and coconut milk; bring to a gentle simmer.
  4. Add mushrooms and pepper; simmer 8-10 minutes until tender.
  5. Stir in fish sauce, lime juice, and sugar; return chicken and heat through 2-3 minutes.
  6. Adjust seasoning to taste; add fresh cilantro just before serving.
  7. Ladle into bowls; garnish with green onions and serve hot with extra lime wedges.