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Authentic Thai red curry soup with chicken
and vegetables.
Thai Red Curry Soup
with Chicken and Vegetables
- 2 tablespoons corn oil
1 tablespoon Thai red curry paste
12 ounces skinless boneless chicken breast halves, cut crosswise
into 1/2-inch-wide strips
4 ounces green beans, cut into 1-inch lengths
2 small Japanese eggplants, cut into 1-inch pieces
3 cups canned low-salt chicken broth
3 cups canned unsweetened coconut milk
1 tablespoon fish sauce (nam pla)
1/4 cup chopped fresh basil
- Salt and freshly ground black pepper
- Heat oil in heavy large saucepan over
medium heat. Add curry paste; stir until fragrant, about 1 minute.
- Add chicken; stir 2 minutes.
- Add green beans and eggplant pieces; stir
1 minute.
- Add broth, coconut milk and fish sauce;
bring to boil. Reduce heat; simmer until vegetables are tender,
about 12 minutes. Season with salt and pepper. Stir in basil
and serve.
Makes 4 servings.
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