Description
A fragrant and comforting Thai green curry soup made with coconut milk, fresh vegetables, and tender chicken or tofu, perfect for a quick weeknight meal.
Ingredients
Units
Scale
- 1 tbsp vegetable oil
- 2 tbsp green curry paste
- 1 can (14 oz) coconut milk
- 2 cups chicken or vegetable broth
- 1 lb boneless, skinless chicken breast or firm tofu, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- 1 medium zucchini, sliced
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp brown sugar
- Juice of 1 lime
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro, chopped
- Cooked jasmine rice or rice noodles, for serving (optional)
Instructions
- Heat the oil in a large pot over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
- Stir in the coconut milk and broth; bring to a gentle simmer.
- Add the chicken or tofu and cook for 5-7 minutes until cooked through.
- Add the red bell pepper, snap peas, and zucchini. Cook for another 4-5 minutes until the vegetables are tender-crisp.
- Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
- Remove from heat and stir in fresh basil and cilantro.
- Serve hot with jasmine rice or rice noodles if desired.
Notes
- Adjust the spiciness by adding more or less curry paste.
- Use any combination of vegetables you like, such as mushrooms or baby corn.
- For a vegan version, use tofu and substitute fish sauce with soy sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg