Thai red curry soup

Thai red curry soup


Heres a hearty Thai red curry soup to warm up your insides and fill you up!

The ingredient of Thai red curry soup

  1. 1 tbsp vegetable oil
  2. 1 medium brown onion, chopped
  3. 2 tbsp Thai red curry paste
  4. 500g chicken thigh fillets, trimmed, chopped
  5. 4 cups Massel chicken style liquid stock
  6. 300g broccoli, cut into small florets
  7. 100g green beans, trimmed, chopped
  8. 410g can baby corn, drained, thinly sliced diagonally
  9. 400ml can coconut milk
  10. 1 tbsp fish sauce
  11. Fresh coriander sprigs, to serve
  12. Lime wedges, to serve

The instruction how to make Thai red curry soup

  1. Heat oil in a large saucepan over medium heat. Add onion. Cook for 5 minutes or until tender. Add curry paste. Cook for 1 minute or until fragrant.
  2. Add chicken. Stir to coat. Add stock. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until chicken is almost cooked through.
  3. Add broccoli, beans, corn and coconut milk. Simmer for 5 minutes or until vegetables are tender and chicken is cooked through. Stir in fish sauce. Sprinkle with coriander leaves. Serve with lime wedges.

Nutritions of Thai red curry soup

calories: 594.154 calories
fatContent: 37.8 grams fat
saturatedFatContent: 22 grams saturated fat
carbohydrateContent: 24.1 grams carbohydrates
proteinContent: 35.8 grams protein
cholesterolContent: 98 milligrams cholesterol
sodiumContent: 2251 milligrams sodium

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