Description
This Thai red curry soup is easy to make, spicy, and full of flavor with coconut milk, red curry paste, and vegetables.
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 cup mushrooms, sliced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Heat the 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 chicken, bell pepper, and mushrooms; cook for 10-15 minutes until chicken is cooked through.
- Stir in fish sauce and lime juice.
- Serve hot, garnished with cilantro.
Notes
For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Soup
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 15g
- Protein: 20g