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Thai Red Curry Soup with Chicken and Vegetables

2 tablespoons corn oil
1 tablespoon Thai red curry paste
12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 ounces green beans, cut into 1-inch lengths
2 small Japanese eggplants, cut into 1-inch pieces
3 cups canned low-salt chicken broth
3 cups canned unsweetened coconut milk
1 tablespoon fish sauce (nam pla)
1/4 cup chopped fresh basil

Salt and freshly ground black pepper

1. Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute.
2. Add chicken; stir 2 minutes.
3. Add green beans and eggplant pieces; stir 1 minute.
4. 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.

Makes 4 servings.