Thai Red Curry Soup with Chicken

Divider line blue

The East Made Easy

Difficulty

Heat Level

Blue pepperBlue pepperGray pepper

Servings

4

Ingredients

  • 2 tablespoons Blue Dragon Thai Red Curry Paste
  • 1 can Blue Dragon Light Coconut Milk
  • 1-2 tsp Blue Dragon Fish Sauce
  • 2 cups chicken broth
  • 1 lb diced boneless, skinless chicken breast
  • 2 tbsp olive oil
  • 3 cloves of garlic, finely chopped
  • 1/2 a red onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 1 tsp of white sugar (optional)
  • Thinly sliced lime leaves (optional)
  • Cilantro for garnish

Instructions

  1. In a soup pot, heat up 1 tbsp of olive oil and then add all diced vegetables - sautee for five minutes
  2. Once vegetables begin to get soft, add curry paste and continue to sautee until very fragrant
  3. Add coconut milk and broth - stir while bringing to a boil over medium heat
  4. Turn down to a simmer and add fish sauce to taste - here is where I add a couple of pinches of sugar, simply because I like the curry to be a bit sweet - it's up to you.
  5. In a separate frying pan, add the other tbsp of olive oil and heat over medium - add chicken and sautee until cooked through
  6. Once chicken is cooked through, add to the soup and continue to simmer for 3-4 minutes
  7. Add lime leaves - if you like - in the last two-three minutes of simmering
  8. Serve with cilantro as a garnish

Notes

http://www.suburble.com/2015/08/thai-red-curry-soup-with-chicken.html