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Epicurious

Thai Red Curry Soup with Chicken and Vegetables

4.3

(65)

At Aruns in Chicago, owner and chef Arun Sampanthavivat has come up with this fresh take on a traditional Thai recipe.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 tablespoons corn oil
1 tablespoon Thai red curry paste
12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 ounces green beans, cut into 1-inch lengths
2 small Japanese eggplants, cut into 1-inch pieces
3 cups canned low-salt chicken broth
3 cups canned unsweetened coconut milk
1 tablespoon fish sauce (nam pla)
1/4 cup chopped fresh basil

Preparation

  1. Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.

TagsSoupSoup/StewCurryThaiSoutheast AsianAsianChicken BreastChickenPoultryGreen BeanBean and LegumeVegetableEggplantMainStarterDinnerNut FreeDairy FreeGluten FreeBon Appétit
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