Thai Red Curry Soup with Chicken
Servings
4
Heat Level
Prep Time
10 mins
Cook Time
15 mins
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
- In a soup pot, heat up 1 tbsp of olive oil and then add all diced vegetables – sautee for five minutes
- Once vegetables begin to get soft, add curry paste and continue to saute until very fragrant
- Add the coconut milk and broth – stir while bringing to a boil over medium heat
- Turn it 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.
- In a separate frying pan, add the other tbsp of olive oil and heat over medium – add chicken and saute until cooked through
- Once the chicken is cooked through, add to the soup and continue to simmer for 3-4 minutes
- Add lime leaves – if you like – in the last two to three minutes of simmering
- Serve with cilantro as a garnish
Recipe calls for
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