Description
A flavorful Thai red curry soup with a spicy kick, made with coconut milk, red curry paste, and fresh ingredients for an easy weeknight meal.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 pound chicken breast, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the red curry paste and stir for 1 minute until fragrant.
- Pour in the coconut milk and chicken broth, and bring to a simmer.
- Add the sliced chicken breast and cook for 5 minutes.
- Stir in the bell pepper, onion, and garlic, and simmer for another 10 minutes.
- Add fish sauce and lime juice, and adjust seasoning as needed.
- Garnish with fresh basil leaves before serving.
Notes
For a vegetarian version, substitute chicken with tofu and use vegetable broth. Adjust spice level by adding more curry paste if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Soup
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 15g
- Protein: 25g