Thai Red Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Base:4 cans (about 6.66c) of full-fat coconut milk1 box (about 4c) of reduced-sodium chicken stock1 jar (about 8T) red curry paste2T ground tumeric4T fish sauce (optional)4T soy sauce (optional)Soup ingredients:4T olive oil20 oz chicken breast4 medium carrots1 large yellow onion1 can (1 cup, about 8oz) bamboo shootsSeasonings:2 pkg (about 1.5 oz) fresh Thai basil6" piece of ginger1/2 pkg (about 1.5oz) lemon grass
1. In a large skillet, heat olive oil over medium heat.
2. Slice ginger lengthwise (max. surface area) into two pieces.
3. Slice each lemon grass stalk lengthwise into two pieces.
4. Sear whole chicken breast, ginger, and lemon grass.
5. Remove all to cutting board.
6. Slice carrot and onion into bite-sized pieces and sear.
7. Heat heavy soup pot over medium heat.
8. Add 1 can coconut milk to hot pan, bringing to boil immediately.
9. Add curry paste and tumeric.
10. Stir continuously and boil until thickened (about three minutes).
11. Remove from heat.
12. Dice chicken into bite-sized pieces, then add chicken, ginger, and lemongrass to soup pot.
13. Add remaining coconut milk and chicken stock.
14. Add fish sauce and soy sauce (optional), then put back on medium heat.
15. Add carrots, onions, bamboo shoots, and Thai basil.
16. Cook for 30 minutes.
17. Remove lemongrass and ginger, and serve.
Serving Size: Makes nine 1.5 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user DEC2DEC.
2. Slice ginger lengthwise (max. surface area) into two pieces.
3. Slice each lemon grass stalk lengthwise into two pieces.
4. Sear whole chicken breast, ginger, and lemon grass.
5. Remove all to cutting board.
6. Slice carrot and onion into bite-sized pieces and sear.
7. Heat heavy soup pot over medium heat.
8. Add 1 can coconut milk to hot pan, bringing to boil immediately.
9. Add curry paste and tumeric.
10. Stir continuously and boil until thickened (about three minutes).
11. Remove from heat.
12. Dice chicken into bite-sized pieces, then add chicken, ginger, and lemongrass to soup pot.
13. Add remaining coconut milk and chicken stock.
14. Add fish sauce and soy sauce (optional), then put back on medium heat.
15. Add carrots, onions, bamboo shoots, and Thai basil.
16. Cook for 30 minutes.
17. Remove lemongrass and ginger, and serve.
Serving Size: Makes nine 1.5 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user DEC2DEC.
Nutritional Info Amount Per Serving
- Calories: 489.5
- Total Fat: 42.4 g
- Cholesterol: 24.4 mg
- Sodium: 1,576.4 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 1.7 g
- Protein: 17.7 g
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