The secret to the richness of this tomato basil soup is the use of genuine butter, fresh basil, and heavy cream.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons curry powder
- 1 teaspoon curry paste
- 1 (13.5 ounce) can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon packed brown sugar
- 1 cup chicken stock
- 4 chicken thighs, cut into bite size pieces
- ½ cup frozen peas
- ½ cup chopped green bell pepper
- ½ cup chopped carrot
- 1 tablespoon cornstarch
- 2 tablespoons chicken stock
- ¾ cup chopped fresh pineapple
Instructions
- Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
- Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
- Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.
Nutrition Facts
| Calories | 409 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 4 g |
| Protein | 23 g |
| Saturated Fat | 20 g |
| Sodium | 868 mg |
| Sugars | 9 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe, substituting Yai’s Thai Coconut Curry Sauce. It was divine!
2 stars, very bland, but I did make some changes which probably really changed outcome. I didn’t add curry paste (tried to work with what was on hand) and subbed cauliflower for chicken… I did at least double if not triple curry powder though. Also added salt, garlic, and green onions
Very boring flavor, needing a lot of enhancement. The bell peppers should go in toward the end of the sauce cooking time. They lost all texture.
I definitely would add more curry paste and curry powder, double it at least. I wish I would of added potatoes.
Very easy and quick, added fresh Thai Basil, did not have curry past and added more curry powder + grated lemongrass with chili.
Like other reviews, I would give this a 3.5 star rating. It’s ok, just not great. I would make it again, but would have to alter some things a bit. This was an okay recipe for me. I lost my favorite recipe, and decided to try this. I followed all of the directions except for I didn’t have peas, and I added bamboo, water chestnuts, carrots, and canned pineapple instead of fresh. I also added a little extra chili paste. The fish sauce was heavy for me. I don’t really like it in the first place, but can tolerate it in small amounts in recipes…it was a little too fishy smelling for my taste, but the curry tasted ok. I served it over some coconut rice, which added to it a little. I think this recipe is missing something, just not sure what.
It tastes great…I cooked basmati rice to serve with
Not what I expected although my son liked it. I felt it needed more flavor and I even added fresh ginger.
I will make this again for sure! I will however double the curry power and curry paste. I did add some additional veggies but turned out great.
Made a couple changes at the start, but it turned out fantastic. First I took the advice from a reviewer on a different recipe and cooked the curry powder and paste in a bit of oil for 5 minutes, then added the chicken and cooked it, then the onion until soft, then a clove of garlic. After that i followed the recipe as is and it turned out incredible. Had it with rice, and baked sweet potato cubes and naan bread. Will definitely make it again.
Easy and very tasty. Will definitely make it again
2nd time I made this I used asparagus instead of peas, lite coconut milk… everyone loved it at home.
Delicious…. I like to add jalapeños and cashews. My family loves it.
This was very tasty. My 8-year-old son enjoyed it as well. I did two tablespoons of curry paste and it wasn’t too spicy for him but we, at the suggestion of my foodie friend, added Siracha to ours to bring up the heat. So, if you have guests who don’t like spicy foods, this is an option that doesn’t distract from the wonderful depth of the curry. The sauce was thin and I prefer it thicker but will definitely make it again. Thanks Kristy for the recipe.
Delicious. Cut back the sugar a bit.
Recipe is very good and easy to make! I did add some peanuts to the dish, just because I like the texture and taste of peanuts with chicken.
I made this for a Thai themed church luncheon and it was a big hit. I did increase the curry powder and paste as recommended by some posters. I made basmati rice and added it to the dish before serving.
Loved it.
We really like this, but made several changes. We like ours really spicy so added another full tsp of red curry paste and a couple of tsp of curry. 🙂 We also used chicken breast instead of thighs and canned pineapple. It was delish. Thank you!
Love this dish! I added the entire red curry paste container plus 1 heaping tsp cayenne pepper. This kicked up the heat perfectly. Oh and a finely chopped jalapeño. Substituted pineapple with 3 very ripe mangos. Delicious!
I really liked this. Used red curry powder and tripled based on reviews here. WAY too much spice. Maybe a mild curry powder tripled would have been ok. Tried to temper it with broke