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====== Thai Red Curry Soup w/Chicken & Vegetables ======
/* Description */

[[http://www.epicurious.com/recipes/food/views/Thai-Red-Curry-Soup-with-Chicken-and-Vegetables-4260 | Bon Appetit]]

At Aruns in Chicago, owner and chef Arun Sampanthavivat has come up with this fresh take on a traditional Thai recipe.

<WRAP right>{(rater>id=100|name=Thai Red Curry Soup With Chicken And Vegetables|type=rate|headline=off)}</WRAP>
|**Preheat:** °|**Yield:** 4 servings||
|**Prep:** 0:15|**Wait:** 0:00|**Cook:** 0:30|


====== Ingredients ======
  * 2 tablespoons corn oil
  * 1 tablespoon Thai red curry paste
  * 12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
  * 4 ounces green beans, cut into 1-inch lengths
  * 2 small Japanese eggplants, cut into 1-inch pieces
  * 3 cups canned low-salt chicken broth
  * 3 cups canned unsweetened coconut milk
  * 1 tablespoon fish sauce (nam pla)
  * 1/4 cup chopped fresh basil

====== Directions ======
  - Heat oil in heavy large saucepan over medium heat. 
  - Add curry paste; stir until fragrant, about 1 minute. 
  - Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. 
  - Add broth, coconut milk and fish sauce; bring to boil. 
  - Reduce heat; simmer until vegetables are tender, about 12 minutes. 
  - Season with salt and pepper. 
  - Stir in basil and serve. 

====== Notes ======



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====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
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|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
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