Imagine a soul-warming dish that transports you straight to the vibrant streets of Thailand, without leaving your kitchen! This Country Style Baked Thai Soup is not just a meal, it's an experience that combines the rich, complex flavors of traditional Thai cuisine with the comfort of a home-cooked masterpiece. Packed with tender chicken, aromatic spices, and a creamy coconut broth, this recipe promises to turn an ordinary dinner into an extraordinary culinary journey that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 1 can coconut milk
- 2 cups chicken broth
- 1 tbsp red curry paste
- 1 bell pepper, sliced
- 1 cup mushrooms, sliced
- Fresh cilantro for garnish
- Salt and lime juice to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large oven-safe casserole dish by lightly greasing it with cooking spray or olive oil.
- In a large mixing bowl, combine cubed chicken breast with red curry paste. Ensure each chicken piece is evenly coated with the curry paste for maximum flavor infusion.
- Add sliced bell peppers and mushrooms to the chicken mixture. Gently toss to distribute the vegetables evenly.
- Pour the coconut milk and chicken broth into the casserole dish. Stir to combine the liquids, creating a smooth base for the soup.
- Transfer the chicken and vegetable mixture into the liquid-filled casserole dish, spreading the ingredients in an even layer.
- Cover the dish with aluminum foil and place in the preheated oven. Bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Remove the dish from the oven and carefully uncover. Taste the soup and adjust seasoning with salt and fresh lime juice as needed.
- Garnish with freshly chopped cilantro leaves just before serving. The herbs will add a bright, fresh flavor to the soup.
- Serve hot in deep bowls, ensuring each serving includes chicken, vegetables, and the flavorful broth.
Tips
- • For maximum flavor, marinate the chicken in red curry paste for 30 minutes before cooking if time allows • Use fresh ingredients, especially the cilantro, to enhance the soup's authentic taste • Check chicken temperature with a meat thermometer to ensure perfect doneness • If you prefer a spicier soup, add extra red curry paste or some fresh chopped chili • Can't find fresh cilantro? Dried herbs work too, but use sparingly • For a lighter version, use low-fat coconut milk and skinless chicken breast • Leftovers can be stored in the refrigerator for 3-4 days and often taste even better the next day!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 30g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 85mg
