Thai Red Curry Soup with Chicken and Vegetables Recipe

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Thai Red Curry Soup with Chicken and Vegetables
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  1. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 663.83 Kcal (2779 kJ)
Calories from fat 499.48 Kcal
% Daily Value*
Total Fat 55.5g 85%
Cholesterol 52.43mg 17%
Sodium 1151.11mg 48%
Potassium 1314.85mg 28%
Total Carbs 26.97g 9%
Sugars 15.63g 63%
Dietary Fiber 11.5g 46%
Protein 25.31g 51%
Vitamin C 13.8mg 23%
Iron 4mg 22%
Calcium 71.3mg 7%
Amount Per 100 g
Calories 92.64 Kcal (388 kJ)
Calories from fat 69.71 Kcal
% Daily Value*
Total Fat 7.75g 85%
Cholesterol 7.32mg 17%
Sodium 160.65mg 48%
Potassium 183.5mg 28%
Total Carbs 3.76g 9%
Sugars 2.18g 63%
Dietary Fiber 1.6g 46%
Protein 3.53g 51%
Vitamin C 1.9mg 23%
Iron 0.6mg 22%
Calcium 9.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.1
  • 19

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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