Thai Red Curry Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A yummy chicken soup with a bit of a kick... Ingredients:
1t vegetable oil |
1 onion finely sliced |
1/2c thai red curry paste |
1 red pepper, finely chopped |
1kg chicken thigh fillets, finely chopped |
1ltr (4cups) chicken stock |
200g green beans, chopped |
400ml can light coconut cream |
410g can baby corn, drained( i use frozen corn kernels) |
1t fish sauce |
fresh herbs to garnish |
cooked rice if you wish |
Directions:
1. Heat oil in stockpot. Add onion. Cook, stirring until soft.
2. Add curry paste. Cook, stiring over med. heat for about 1 min. or until fragrant.
3. Add pepper, chicken and stock. Bring to a boil then simmer, uncovered for about 10 mins. or until chicken is cooked through.
4. Add beans and coconut cream. Bring to a boil. Simmer uncovered for about 5 mins. or until beans are tender.
5. Add corn and fish sauce, simmer a further minute.
6. Garnish with fresh herbs....your choice.
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