There’s a local grocery store near me that has an extensive take-out selection. On the day I tried their Thai Red Curry Soup I was on a mission to recreate it. Sadly, this isn’t it (I think theirs used shrimp too). But, my husband thought this was off-the-charts and gave me a speech about how much he appreciates my cooking, so I’d say it’s good enough in its own right!
Ingredients:
- 1 Tbsp Olive oil
- 1-2 Tbsp red curry paste
- 2 cloves garlic, minced
- 1 Tbsp ginger, minced
- 3 c chicken stock
- 1 can coconut milk
- 6 oz chicken breast, cooked and shredded
- 1 c white rice, cooked
- 1/2 c frozen peas
- 2 Tbsp fresh basil, chopped
- Juice of 1 lime
Directions:
- Heat the olive oil in a large pot. Add red curry paste, garlic and ginger. Cook for 1-2 minutes.
- Add the chicken stock, coconut milk, shredded chicken, white rice and frozen peas. Simmer for 15-20 minutes.
- Add the fresh basil and lime juice.
Nutritional Information*
- Servings: 4 (approx. 1 1/2 c per serving)
- Calories per serving: 360
- Total Fat: 22.1 g
- Saturated Fat: 15.9 g
- Total Carbohydrates: 22 g
- Dietary Fiber: 0.8 g
- Sugar: 3.1 g
- Protein: 17.2 g
*Nutritional Information estimated using MyFitnessPal
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