Gaeng Kiew Wan - Green Curry Soup with Chicken

Ingredients

• 1 pound chicken breast
• 3 tablespoons green curry paste
• 2 cans coconut milk
• 1 can bamboo shoots
• 1 cup Thai basil
• 1 medium eggplant
• 4 leaves lime leaves
• 1 tablespoon sugar
• 4 cups vegetable broth
• 1 medium red bell pepper
• 1 medium zucchini
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 cup cilantro

Instructions

1. 1

   Prepare the ingredients: thinly slice the chicken breast, eggplant, red bell pepper, and zucchini. Drain the bamboo shoots.

2. 2

   In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the green curry paste and sauté for 2-3 minutes until fragrant.

3. 3

   Add the sliced chicken to the pot and cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink.

4. 4

   Pour in the coconut milk and vegetable broth. Stir well to combine with the curry paste and chicken.

5. 5

   Add the bamboo shoots, eggplant, red bell pepper, zucchini, lime leaves, and sugar. Bring the mixture to a gentle simmer.

6. 6

   Simmer the soup for about 10-15 minutes, or until the vegetables are tender.

7. 7

   Stir in the fish sauce, lime juice, and Thai basil. Cook for an additional 2-3 minutes.

8. 8

   Taste the soup and adjust the seasoning if necessary, adding more fish sauce or lime juice to taste.

9. 9

   Remove from heat and garnish with fresh cilantro before serving.

10. 10

    Serve hot, and enjoy your vibrant green curry soup!