Name: Thai Red Curry Soup with Chicken and Vegetables
Yield: 4 servings
Ingredients: 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

Thai Red Curry Soup with Chicken and Vegetables – a delicious recipe with corn oil, red curry, chicken breast halves, green beans, eggplants, chicken broth. Easy to follow and perfect for any occasion.

Servings: 4 persons

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

Quick Info

Servings
4 servings
Category
Soups & Stews

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Thai Red Curry Soup with Chicken and Vegetables

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