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Thai Red Curry Soup with Chicken and Vegetables Recipe

Thai Red Curry Soup with Chicken and Vegetables Recipe

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Thai Red Curry Soup with Chicken and Vegetables

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Ingredients

Count

Nutrition

664

Calories

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Ingredients:

Serving

2 tbsp corn oil
1 tbsp thai red curry paste
12 oz skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 oz 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 tbsp fish sauce ( nam pla)
1/4 cup chopped fresh basil

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	663.83 Kcal (2779 kJ)
Calories from fat	499.48 Kcal
		% Daily Value*
Total Fat	55.5g	85%
Cholesterol	52.43mg	17%
Sodium	1151.11mg	48%
Potassium	1314.85mg	28%
Total Carbs	26.97g	9%
Sugars	15.63g	63%
Dietary Fiber	11.5g	46%
Protein	25.31g	51%
Vitamin C	13.8mg	23%
Iron	4mg	22%
Calcium	71.3mg	7%

Amount Per 100 g
Calories	92.64 Kcal (388 kJ)
Calories from fat	69.71 Kcal
		% Daily Value*
Total Fat	7.75g	85%
Cholesterol	7.32mg	17%
Sodium	160.65mg	48%
Potassium	183.5mg	28%
Total Carbs	3.76g	9%
Sugars	2.18g	63%
Dietary Fiber	1.6g	46%
Protein	3.53g	51%
Vitamin C	1.9mg	23%
Iron	0.6mg	22%
Calcium	9.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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