Description
A flavorful and spicy Thai red curry soup made with coconut milk, red curry paste, and fresh ingredients for an easy meal.
Ingredients
Scale
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 pound chicken breast, sliced
- 1 red bell pepper, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
Instructions
- Heat 1 tablespoon of oil in a large pot over medium heat.
- Add the red curry paste and cook for 1-2 minutes until fragrant.
- Stir in the garlic, ginger, onion, and bell pepper, and cook for 3-4 minutes.
- Add the chicken slices and cook until browned.
- Pour in the coconut milk and chicken broth, then bring to a simmer.
- Add fish sauce and lime juice, and let simmer for 15-20 minutes until chicken is cooked through.
- Garnish with fresh basil leaves before serving.
Notes
For a vegetarian version, substitute chicken with tofu and use vegetable broth. Adjust the curry paste for desired spiciness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Soup
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 15g
- Protein: 25g