Thai Red Curry Soup with Chicken and Vegetables
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup chopped fresh basil
- 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
- Carbohydrate 26 g(9%)
- Cholesterol 62 mg(21%)
- Fat 47 g(72%)
- Fiber 9 g(37%)
- Protein 30 g(60%)
- Saturated Fat 34 g(169%)
- Sodium 495 mg(21%)
- Calories 610
Preparation 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.
Preparation 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.
