A rich and flavorful soup made with a creamy red curry base, tender chicken slices, and vibrant vegetables, all simmered in coconut milk for a hearty and aromatic dish.
Ingredients
For the Soup:
- 1 tbsp vegetable oil
- 2 tbsp red curry paste (adjust for spice level)
- 1 can (400 ml) coconut milk
- 3 cups chicken broth
- 1 lb (450 g) chicken breast or thighs, thinly sliced
- 1 cup bamboo shoots, drained
- 1 cup red bell pepper, thinly sliced
- 1 cup zucchini or green beans, sliced
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tbsp lime juice
For Garnish:
- Fresh Thai basil leaves
- Red chili slices
- Lime wedges
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Cook the Curry Base:
- Heat vegetable oil in a large pot over medium heat. Add the red curry paste and cook for 1-2 minutes until fragrant.
- Add Coconut Milk and Broth:
- Stir in the coconut milk and chicken broth. Bring to a gentle simmer.
- Cook the Chicken:
- Add the chicken slices to the soup and cook for 5-7 minutes until fully cooked.
- Add Vegetables:
- Stir in the bamboo shoots, red bell pepper, and zucchini. Simmer for another 5-7 minutes until the vegetables are tender but still crisp.
- Season the Soup:
- Add fish sauce, sugar, and lime juice. Taste and adjust seasoning as needed.
- Serve:
- Ladle the soup into bowls. Garnish with fresh Thai basil leaves, red chili slices, and lime wedges. Serve hot.
Nutritional Information (Per Serving):
- Calories: 300 kcal
- Protein: 25g
- Carbohydrates: 12g
- Fat: 18g
- Sodium: 550mg
Notes
- Substitute chicken with shrimp, tofu, or beef for variety.
- Add a handful of spinach or kale for extra greens.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊