The Best Red Thai Curry Soup Recipe
Ingredients For Red Thai Curry Soup
4 tablespoons Thai red curry paste
4 cups chicken broth
3 cups coconut milk
12 ounces skinless, boneless chicken breast halves, cut into small cubes
4 ounces green beans, diced into 1/2 inch lengths
1/2 red pepper, seeds removed and diced into small pieces
1 zucchini, or 1/2 common eggplant dice into 1/2 inch pieces
1-400ml can-crushed tomatoes
1 tablespoon fish sauce (nam pla)
1/4 cup roughly torn basil leaves
Optional: your favourite Asian hot sauce or chili peppers
Cooking Directions For Red Thai Curry Soup
- In a deep soup pot, add chicken broth, coconut milk, and red curry paste. Whisk all 3 together so that they blend.
- Bring the liquid to a simmer, then add the cubed chicken, stirring occasionally until the chicken is cooked, about 3-4 minutes.
- Next, add green beans, zucchini, and bell peppers; stir for a couple of minutes. Next, add the can of crushed tomatoes and fish sauce; bring to a boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with more fish sauce if too bland.
- Stir in basil and some hot sauce (optional) just before serving.
The Best Wine Pairing For Red Thai Curry Soup
Wondering which wines to pair the best with Red Thai Curry Soup? This delicious dish is best served with an Off-Dry Riesling.
Or if you’d like to try something a little different, pair this dish with a Gewürztraminer!
Want more delicious dishes to pair with your wine? Check out more of our food & wine recipes: