Ingredients:

  • 1 tablespoon (15 ml) vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon (15 g) fresh ginger, grated
  • 1 pound (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 4 cups (950 ml) chicken broth
  • 1 can (14 ounces/400 g) coconut milk
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 g) sriracha (adjust based on heat preference)
  • 2 carrots, sliced
  • 1 red bell pepper, sliced
  • 1 cup (150 g) frozen peas
  • 2 green onions, sliced (for garnish)
  • Fresh cilantro leaves (optional, for garnish)
  • Salt and black pepper to taste

Instructions:

  1. In a large pot, heat vegetable oil over medium heat.
  2. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and grated ginger; cook for an additional 1-2 minutes until fragrant.
  3. Add chicken pieces to the pot. Cook until they are no longer pink, stirring occasionally, about 5-7 minutes.
  4. Pour in the chicken broth and coconut milk; stir to combine.
  5. Add soy sauce and sriracha. Taste and adjust seasoning with salt and black pepper.
  6. Add sliced carrots and bell pepper. Bring to a gentle simmer and cook for 10 minutes.
  7. Stir in frozen peas and cook for another 2-3 minutes until heated through.
  8. Ladle soup into bowls, garnishing with sliced green onions and cilantro, if desired.