0 from 138 votes
Thai Red Curry Chicken Soup
This Thai Red Curry Chicken Soup is delicious, full of flavour, and easy to make using Lilydale@ oven roasted carved chicken breast.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Calories: 127 kcal
Course:
Soup
Cuisine:
Thai
Ingredients
- 1 tablespoon coconut oil
- 1 onion diced
- 1 red bell pepper cored, seeded, thinly sliced
- 3 garlic cloves minced
- 2 tablespoon fresh ginger minced
- 4 oz Thai red curry paste
- 1 14 oz Can coconut milk full fat
- 4 cups chicken stock reduced sodium
- 3 oz rice noodles
- 7 oz Lilydale®Oven Roasted Carved Chicken Breast cubed
- 3 tablespoon fish sauce *see recipe notes
- 2 tablespoon lime juice juice of one lime
- ½ cup fresh cilantro leaves chopped
- ½ cup fresh basil leaves chopped
- Thai chile, jalapeno or another chile, thinly sliced optional
Instructions
- Heat coconut oil over medium-high heat in a stockpot or other large pot
- Add onion and cook for 4-5 minutes, or until translucent
- Add bell pepper, garlic, ginger, and Thai red curry paste. Cook, stirring, about 1 minute.
- Stir in coconut milk, and bring to a boil.
- Stir in chicken stock, bring back to a boil, then reduce heat to low and allow to simmer 10 minutes. Turn off heat
- Meanwhile, bring a pot of water to a boil. Turn off heat, add rice noodles and cover. Let stand about 3 minutes, then drain and rinse in cold water.
- In the soup pot, stir in Lilydale Oven Roasted Carved Chicken Breast cubes, fish sauce, and lime juice. Remove from heat. Stir in cilantro and basil.
- To serve, add ¼ cup rice noodles to individual bowls, ladle soup over each bowl of noodles, and garnish with additional cilantro leaves. Serve sliced chilies alongside if desired.
Cup of Yum
Notes
- Full fat coconut milk gives the soup a creamy consistency.
- Because some fish sauces are saltier than others, add it a tablespoon at a time, taste, and continue adding if needed.
- Although I'm using reduced sodium chicken stock, I haven't added any salt to this recipe because of the fish sauce. Add some to taste, if needed.
- Regular basil if just fine, but if you can find Thai basil, use that.
- Parsley can be substituted for the cilantro
- Be sure to cook the noodles separately, because, if you cook them right in the soup, they will overcook, and will absorb a lot of the liquid.
Nutrition Information
Serving
1g
Calories
127kcal
(6%)
Carbohydrates
8g
(3%)
Protein
11g
(22%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
21mg
(7%)
Sodium
795mg
(33%)
Potassium
380mg
(11%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
3805IU
(76%)
Vitamin C
31.4mg
(35%)
Calcium
47mg
(5%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 127
% Daily Value*
| Serving | 1g | |
| Calories | 127kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 795mg | 33% |
| Potassium | 380mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3805IU | 76% |
| Vitamin C | 31.4mg | 35% |
| Calcium | 47mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.