Description
A flavorful and spicy Thai red curry soup made with coconut milk, vegetables, and protein, perfect for a quick meal.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 3 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 4 cups chicken or vegetable broth
- 1 pound chicken breast, thinly sliced
- 1 red bell pepper, sliced
- 1 onion, thinly sliced
- 2 carrots, julienned
- 1 zucchini, sliced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Salt to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the red curry paste and stir for 1-2 minutes until fragrant.
- Pour in the coconut milk and broth, stirring to combine.
- Add the chicken, bell pepper, onion, carrots, and zucchini to the pot.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until chicken is cooked through.
- Stir in fish sauce and lime juice.
- Garnish with fresh cilantro before serving.
Notes
For a vegetarian version, substitute chicken with tofu and use vegetable broth. Adjust curry paste for desired spice level.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Soup
- Cuisine: Thai
Nutrition
- Calories: 450
- Sugar: 6g
- Fat: 32g
- Carbohydrates: 12g
- Protein: 25g