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Thai red curry soup
Thai red curry soup
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Warm and soothing Thai red curry soup for a satisfying meal.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 medium brown onion, chopped
  • 56.00 gm Thai red curry paste
  • 500g chicken thigh fillets, trimmed, chopped
  • 1020.00 gm chicken style liquid stock
  • 300g broccoli, cut into small florets
  • 100g green beans, trimmed, chopped
  • 410g can baby corn, drained, thinly sliced diagonally
  • 400ml can coconut milk
  • 24.40 gm fish sauce
  • Fresh coriander sprigs, to serve
  • Lime wedges, to serve
Instructions:
  • In a large saucepan over medium heat, sauté onion in heated oil for 5 minutes until tender. Stir in curry paste and cook for 1 more minute until fragrant.
  • Introduce chicken, gently mix to cover with the flavorful base, pour in stock, bring to a vigorous boil, then lower the heat to a gentle simmer. Let the dish simmer for 10 minutes or until the chicken is nearly cooked through.
  • Combine broccoli, beans, corn, and coconut milk in a pot. Simmer for 5 minutes, or until vegetables are tender and chicken is fully cooked. Stir in fish sauce and top with fresh coriander leaves. Serve with lime wedges.

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