Thai Red Curry Soup with Chicken and Vegetables
Authentic 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.