Red Curry Thai Soup

gluten free meat

500 g chicken breast
500 ml veggie stock
400 ml coconut milk
1 red onion, half rings
2 gloves garlic, chopped
300 g broccoli
2 small zucchinis, chopped
2 carrots, chopped
2 tbs red curry paste
1 tbs fish sauce
4 kaffir lime leaves
2 red chilis
1 tbs palm sugar
1 tbs ghee
Fresh coriander leaves

Red Curry Thai Soup

This simple soup has the spicy taste of a normal red curry. With just a handful ingredients you can create this super delicious Thai soup.

Stir fry onions and chilis in ghee until for 2 minutes. Stir in red curry paste.
Add garlic, chicken dice and palm sugar. Stir fry for 2 more minutes.
Deglaze with veggie stock and coconut milk. Add veggies and kaffir lime leaves and simmer for 10-15 minutes.
Season with fish sauce and serve with fresh coriander leaves.

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