4.9 from 138 votes
Thai Red Curry Chicken Soup
This Thai Red Curry Chicken Soup blends rich coconut milk, spicy red curry paste, and tender roasted chicken with fresh herbs like cilantro and basil. Rice noodles add a soft texture that balances the creamy, mildly spicy broth. The soup is simmered gently to meld the flavors, making it ideal for a comforting meal that brings warmth and balanced aromatics. The option of sliced fresh Thai chili adds a customizable heat level to suit taste preferences.
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 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
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.