How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Thai Red Curry Soup with Chicken and Vegetables?

You need 9 ingredients. The key ingredients include: 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, and more.

Is Thai Red Curry Soup with Chicken and Vegetables suitable as soups & stews?

Yes, Thai Red Curry Soup with Chicken and Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Thai Red Curry Soup with Chicken and Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Red Curry Soup with Chicken and Vegetables

Name: Thai Red Curry Soup with Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Warm up with this hearty Thai Red Curry Soup with Chicken and Vegetables recipe. Made with corn oil, red curry, chicken breast halves and green beans. E…

This Thai Red Curry Soup with Chicken and Vegetables relies on simple, everyday ingredients such as corn oil, thai red curry paste, fish sauce (nam pla) and chopped fresh basil. It comes together quickly and makes 4 servings, at about 575 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: 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

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Quick Info

Servings
4 servings
Calories
575 kcal
Category
Soups & Stews

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