Thai Red Curry Soup with Chicken Vegetables
From aelstro 18 years ago
- 20 minutes to make
- Serves 4
This soup is for everyone who loves their food spicy! It's very fragrant and flavorful, and it can work as an appetizer or a main course. If you love Thai food, you'll love this dish!
Ingredients
- 2 Tbsp corn oil shopping list
- 1 Tbsp Thai red curry paste shopping list
- 12 oz chicken breast, cut into 1/2 inch strips shopping list
- 4 oz green beans, cut to 1 inch lengths shopping list
- 2 small (Japanese) eggplans, cut into 1 inch cubes shopping list
- 3 cups canned low-salt chicken broth shopping list
- 3 cups canned unsweetened coconut milk shopping list
- 1 Tbsp fish sauce (nam pla) shopping list
- 1/4 cup chopped fresh basil shopping list
- salt & pepper, to taste shopping list
How to make it
- Heat oil in large saucepan over medium heat
- Add curry paste, stir until fragrant (about 1 minute)
- Add chicken, stir 2 minutes
- Add greenbean and eggplant pieces, stir 1 minute
- Add broth, coconut milk, and fish sauce - bring to a boil
- Reduce heat, simmer until vegetables are tender (about 12 minutes)
- Season with salt and pepper
- Stir in basil and serve
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