Description
A flavorful and spicy Thai soup made with red curry paste, coconut milk, and fresh ingredients.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 can (14 oz) coconut milk
- 4 cups chicken or vegetable broth
- 2 cups mixed vegetables (bell peppers, carrots, zucchini)
- 1 pound chicken breast, sliced (optional for vegetarian version)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Salt to taste
Instructions
- Heat oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in red curry paste and cook for 1 minute.
- Pour in coconut milk and broth, bring to a simmer.
- Add vegetables and chicken, cook until tender, about 10-15 minutes.
- Stir in fish sauce and lime juice.
- Garnish with cilantro and serve hot.
Notes
For a spicier version, add more red curry paste. This soup pairs well with rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Soup
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 15g
- Protein: 20g