Thai Red Curry Soup with Chicken and Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
At Aruns in Chicago, owner and chef Arun Sampanthavivat has come up with this fresh take on a traditional Thai recipe. 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 |
Directions:
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.
|
|