Appetizers / Soups / Salads

Thai Red Curry Chicken Soup takes several minutes to prepare.

Thai Red Curry Chicken Soup takes several minutes to cook.

Thai Red Curry Chicken Soup makes 5 servings.

The ingredients for Thai Red Curry Chicken Soup are:

1.25 lbs Chicken Breast sliced in 2 mm thin slices
0.25-0.5 cup Scallions chopped
4 cloves Garlic, minced or crushed
5 oz Shiitake Mushrooms sliced
2 cans Bamboo shoots thin slices
2 cup Green Beans (bite sized pieces)
1 large or 2 sm/med Sweet red peppers (bell) sliced
Basil, 1 cup leaves sliced
Light Coconut Milk, 1 14 oz can
4 cup low sodium Chicken Broth
3Tbsp A Taste of Thai - Red Curry Paste
1 TBSP Olive Oil
~2 tbsp Fish Sauce
1 TBSP Brown Sugar

Here is how you make Thai Red Curry Chicken Soup:

Chop VegetablesThinly slice (1 mm slices) chicken breastSaute garlic, scallions, mushrooms and curry paste in olive oil over medium heat until mushrooms are tender.Add broth and bring to boil.Add chicken and green beans return to simmer.Add red peppers, bamboo shoots and half of basil. Reserve remaining basil for garnish. Return to simmer. Add fish sauce, coconut milk and brown sugar and stir. Return to simmer. Adjust spiciness to taste with red chili flakes.Enjoy.Serving Size:?Makes 5 generous portions

The nutritional information for Thai Red Curry Chicken Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 294.6

• Total Fat: 11.7 g
• Cholesterol: 70.2 mg
• Sodium: 914.4 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 3.5 g
• Protein: 28.7 g