Thai red curry soup

Cooking Soups Thai red curry soup

Heres a hearty Thai red curry soup to warm up your insides and fill you up!

Lables: Egg free Gluten free Lactose free Wheat free
  1. Heat oil in a large saucepan over medium heat. Add onion. Cook for 5 minutes or until tender. Add curry paste. Cook for 1 minute or until fragrant.
  2. Add chicken. Stir to coat. Add stock. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until chicken is almost cooked through.
  3. Add broccoli, beans, corn and coconut milk. Simmer for 5 minutes or until vegetables are tender and chicken is cooked through. Stir in fish sauce. Sprinkle with coriander leaves. Serve with lime wedges.

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1 tbsp vegetable oil
1 medium brown onion, chopped
2 tbsp Thai red curry paste
500g chicken thigh fillets, trimmed, chopped
4 cups chicken stock
300g broccoli, cut into small florets
100g green beans, trimmed, chopped
410g can baby corn, drained, thinly sliced diagonally
400ml can coconut milk
1 tbsp fish sauce
Fresh coriander sprigs and lime wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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