Thai Red Curry Chicken Soup
User Reviews
4.9
Thai Red Curry Chicken Soup
Description
Thai Red Curry Chicken Soup combines diced onion, red bell pepper, garlic, and fresh ginger sautéed in coconut oil. These aromatics are blended with Thai red curry paste and creamy coconut milk, then simmered with reduced sodium chicken stock for depth. The addition of oven-roasted carved chicken breast and fish sauce enriches the savory profile, while fresh lime juice brightens the soup. Separately cooked rice noodles provide a tender bite and prevent overcooking. Fresh cilantro and basil finish the bowl, offering vibrant freshness. The soup's gentle simmering and layering of ingredients deliver a balanced, fragrant dish with a creamy yet light texture.
Serving this soup over rice noodles makes it a satisfying, one-bowl meal. Garnishing with additional cilantro and optional sliced chilies lets you tailor each serving's herbaceousness and spiciness. It pairs well with simple side dishes or can be enjoyed on its own to bring a taste of Thai flavors into home cooking.
When adding fish sauce, start with smaller amounts and adjust to taste, as saltiness can vary. Use full-fat coconut milk for creaminess, and consider substituting parsley if cilantro is unavailable. Cooking the noodles separately helps maintain the soup's texture, avoiding soggy noodles. This approach ensures a delicate balance of ingredients and preserves the bright, fresh qualities of the herbs.
Ingredients
- 1 tablespoon coconut oil
- 1 onion diced
- 1 red bell pepper cored, seeded, thinly sliced
- 3 garlic minced, cloves
- 2 tablespoon ginger minced, fresh
- 4 oz Thai red curry paste
- 1 oz coconut milk full fat, can
- 4 cups chicken stock reduced sodium
- 3 oz rice noodles
- 7 oz carved chicken breast cubed, oven roasted, Lilydale® brand
- 3 tablespoon fish sauce *see recipe notes
- 2 tablespoon lime juice juice of one lime
- ½ cup cilantro chopped, fresh leaves
- ½ cup basil chopped, fresh leaves
- Thai chile optional, or jalapeno or another chile, thinly sliced
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.
Notes
- Use full-fat coconut milk to achieve a creamy soup texture.
- Add fish sauce gradually, tasting as you go, since saltiness varies.
- Substitute parsley for cilantro if needed without drastically changing flavor.
- Cook rice noodles separately to avoid overcooking and sogginess.
- Thai basil is preferred, but regular basil works well as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 127 kcal
% 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.
User Reviews
Overall Rating
4.9
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