Allergy free Thai red curry chicken soup recipe

Ingredients

• 1 tbsp olive oil
• 1 brown onion, sliced
• 2 tbsps Thai red curry paste (check ingredients)
• 1 double chicken breast, trimmed and sliced
• 4 cups chicken stock made from a Massel salt reduced chicken ultracube
• 1 broccoli, cut into small florets
• 100g green beans or snow peas, trimmed and sliced
• 500g fresh baby corn, thinly sliced diagonally
• 500g bamboo shoots, drained
• 400ml can coconut milk
• 1 tbsp fish sauce (optional) or a pinch of salt

Method

• Heat the oil in a large saucepan over medium heat.
• Add the onion and cook for 5 minutes or until the onion is tender.
• Add the red curry paste and cook for 1 minute or until fragrant.
• Add the chicken and stir to coat the chicken in the red curry paste.
• Add the chicken stock and bring to the boil.
• Reduce the heat to medium-low.
• Simmer for 10 minutes or until the chicken is almost cooked through.
• Add the broccoli, beans, corn, bamboo shoots and coconut milk.
• Simmer for 5 minutes or until the vegetables are tender and chicken is cooked through.
• Stir in the fish sauce or salt.