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Thai Red Curry Coconut Soup with Chicken and Vegetables

See full recipe on: www.wiveswithknives.net



Ingredients

2 tablespoon thai red curry paste, or to taste
12 ounces skinless, boneless chicken breast halves, cut into narrow strips
4 ounces green beans
1 small head bok choy, sliced into 1/2 inch slices
2 small japanese eggplants, halved lengthwise and cut into 1 inch pieces
3 cups canned or homemade chicken stock
2 cans unsweetened coconut milk
Juice of 1 lime
1 tablespoon brown sugar
1 tablespoon fresh ginger, peeled and grated
2 stalks lemon grass, halved, white part only
1 tablespoon fish sauce (nam pla)
2 tablespoons soy sauce
1/4 cup fresh cilantro, chopped
3 ounces rice noodles

Nutrition 8 servings

Per Serving % Daily Value
Calories 262
Fat 9g 14%
Carbs 28g 9%
Protein 15g 30%
Fiber 6g 25%
Cholesterol 29mg 9%
Sodium 673mg 28%
     
Fat
Carbs
Protein

Preparation






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