Spicy Thai Red Curry Soup
User Reviews
5
Spicy Thai Red Curry Soup
Description
Spicy Thai Red Curry Soup combines the distinct flavors of red curry paste with fresh aromatics like shallots, garlic, and ginger sautéed in oil. The broth is enriched with coconut milk and brightened by makrut lime leaves or lime juice, creating a rich and creamy texture with a sharp citrus note. Medium-width rice noodles soak separately to tenderize before being added to the simmering soup along with baby corn and shredded chicken. The slow build of spice from Thai chiles and balanced seasoning with fish sauce, salt, and black pepper result in a broth that is flavorful without overwhelming heat.
This soup is served garnished with fresh cilantro leaves, crispy shallots, and lime wedges to squeeze over, providing fresh herbal, crunchy, and tart contrasts. It makes a satisfying meal on its own or can be paired with lighter sides due to its richness and protein content.
Ingredients
- 8 oz rice noodles medium width, same as used for Pad Thai, flat
- 2 tbsp vegetable oil
- 3 tbsp shallot minced
- 3 garlic cloves, minced
- 2 tsp ginger minced
- 2 Thai chiles split in half lengthwise
- 5 tbsp red curry paste
- 1¼ cups chicken stock
- 1 tbsp fish sauce
- 30 oz coconut milk 2 cans
- 3 makrut lime leaves or the juice of two limes
- 1 cup baby corn cut into ½ inch pieces
- 2 cups chicken cooked shredded
- salt to taste
- black pepper to taste
garnish
- cilantro leaves
- shallots crispy
- lime wedges
Instructions
- Fill a large pot with water and bring to a boil.
- Add noodles, cover and remove from heat. Allow noodles to soak/soften for about 8 to 10 minutes. Drain and set aside.
- Pour oil into a large saucepan and place over medium-high heat.
- Add shallots, garlic, ginger, chiles, and curry paste and sauté until fragrant, about 3 to 4 minutes.
- Stir in chicken stock and fish sauce and bring to a boil, 2 to 3 minutes.
- Reduce heat to medium heat and stir in coconut milk. Season with salt and pepper.
- Gently crush makrut leaves in your hand and stir into the soup (or stir in lime juice).
- Once the soup begins to simmer, 2 to 3 minutes, add baby corn and chicken and cook for 4 to 5 minutes. Add noodles and continue to simmer for 2 to 3 minutes. Discard chile halves.
- Adjust seasonings and top with cilantro leaves and crispy shallots.Serve with lime wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 923 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 923kcal | 46% |
| Carbohydrates | 73g | 24% |
| Protein | 29g | 58% |
| Fat | 61g | 94% |
| Saturated Fat | 48g | 240% |
| Cholesterol | 55mg | 18% |
| Sodium | 646mg | 27% |
| Potassium | 907mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3130IU | 63% |
| Vitamin C | 12mg | 13% |
| Calcium | 90mg | 9% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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