Thai red curry chicken soup

Ingredients

• 1 tblsp vegetable oil
• 1 onion, finely sliced
• 1 /2 cup Thai red curry paste
• 1 red capsicum, finely chopped
• 1kg chicken thigh fillets, finely chopped
• 1 litre (4 cups) chicken stock
• 200g green beans, chopped
• 400ml can light coconut cream
• 410g can baby corn, drained
• 1 tblsp fish sauce
• Fresh herbs, to garnish

1. Heat oil in a large stockpot. Add onion. Cook, stirring occasionally, until soft. Add curry paste. Cook, stirring over medium heat, for about 1 minute, or until fragrant.

2. Add capsicum, chicken and stock. Bring to boil then simmer, uncovered, for about 10 minutes, or until chicken is cooked through.
3. Add beans and light coconut cream. Bring to boil. Simmer, uncovered, for about 5 minutes, or until beans are tender. Add corn and fish sauce. Simmer soup for a further 1 minute.
4. Garnish with fresh herbs. Serve.

To freeze: Divide soup among several small containers and refrigerate until cold. Transfer to a freezer-safe container or containers. Seal, label and date. Freeze for up to two months.

To serve: Defrost soup in a container in refrigerator overnight, then reheat in large saucepan. Garnish and serve.